Make-Ahead Loaded Breakfast Burgers

Grab and go breakfast isn’t always the first thing you think with meal prep, but it can be a must if you are commuting. Allow us to introduce our Make-Ahead Loaded Breakfast Sandwiches made with everything you need in a filling breakfast, including the hash brown.

PREP TIME: 45  minutes
COOK TIME: 35  minutes
YIELD: 8 burgers

INGREDIENTS

Baked Plant-Based ‘Eggs’

  • avocado oil, or other neutral oil
  • ½ red onion, finely diced
  • 2 cups baby spinach, tightly packed
  • 1 pkg (~450g) medium tofu, drained
  • 3 tbsp all-purpose Flour
  • 3 tbsp unsweetened plant-based milk
  • ½ tsp turmeric powder
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 2 tbsp nutritional yeast
  • salt and pepper

Burger 

DIRECTIONS

Baked Plant-based ‘Eggs’

  1. Preheat the oven to 375 F and grease a muffin tin. 
  2. In a small pan over medium-high heat, add a small amount of oil. Once oil is hot, add red onion and saute for 4-5 minutes or until beginning to become translucent. Add in spinach and let cook until wilted. Set aside.
  3. In a blender, combine remaining egg ingredients (tofu, flour, milk, and seasonings). Blend until smooth. If not blending well, add 1-2 more tablespoons of milk.
  4. Evenly pour mixture into 8 greased muffin tin holes and top each with spinach and onions. Lightly press spinach into the ‘egg’ mixture.
  5. Bake for 20-25 minutes or until a toothpick when inserted comes out clean.
  6. Allow to cool slightly before removing the muffin tin.

 

Breakfast Burgers

  1. Cook hash browns and burgers according to package instructions.
  2. To assemble the burger, add burger sauce to both sides of burger buns. Add burger patty to bottom bun, top with 1 egg muffin, 1 hash brown patty, and sliced The Very Good Cheese Co. (if using).
  3. Top burger with top bun and lightly press down to spread egg. 
  4.  Serve immediately while hot or follow freezing instructions for meal prep options. 


Freezing and Reheating

  1. Wrap sandwiches in tin foil, add to a larger freezer bag, and freeze until needed. OR Zero-waste option, add sandwiches to a sheet pan and place in the freezer for 3-4 hours or until frozen solid. Add sandwiches to reusable silicone bags or freezer-safe containers. Freeze until needed.
  2. To reheat:
  • Microwave From Frozen: Remove tin foil, place burger a paper towel and microwave 5 min on high, turning halfway, or until warm.
  • Microwave From Thawed: Remove tin foil, place burger a paper towel and microwave 2 min on high or until warm.
  • Toaster Oven / Air Fryer: Defrost burger in refrigerator overnight, place burger in tin foil (if used) and heat at 350 for 4-7 minutes or until warmed through. 
  • For Camping: Thaw sandwich, keep tightly wrapped in tin foil and place onto grill or over campfire for 3-5 min. 

ADDITIONAL NOTES

Substitutes:

  • Store-bought egg substitute instead of our Baked Plant-Based ‘Eggs’. Cook store bought eggs according to packaging.
  • Instead of hash brown patties use 2 medium red potatoes. Preheat the oven to 425F. Cut potatoes into 8 slices, toss in oil and salt. Bake for 25 minutes or until tender and golden.

Vegan Burger Breakfast Sandwich

Be sure to share your Make-Ahead Loaded Breakfast Burgers with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.

Shop all the plant based meat


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