Vegan Eggs Benedict Breakfast Sandwich
This breakfast sandwich is easy with a little prep and just a little time! It's the perfect on-the-go vegan breakfast packed with veggies, protein, and vegan hollandaise sauce!
Servings 4 people
Prepare your tempeh bacon and hollandaise sauce.
Slice and toast four english muffins. Layer the warm tempeh bacon, hollandaise sauce, spinach, and tomato equally between each muffin. Serve while it's still hot!
*I recommend meal prepping these breakfast sandwiches. It's great to have a batch of tempeh bacon and hollandaise sauce on hand to make these quickly in the mornings.
*Feel free to add salt, pepper, fresh chopped herbs (such as cilantro).
*Leftovers will save in the fridge in an airtight container for about 5 days.
*Nutrition info is calculated automatically and should be treated as a rough estimate. Thank you!
Calories: 142kcal | Carbohydrates: 28g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 267mg | Potassium: 183mg | Fiber: 2g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg