Ultimate Breakfast Sandwich

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe. 

Servings: 12

Serving Size: 15.04 ounces

Ingredients

Chipotle Mayo
1 1/2 cups vegan mayonnaise
1/2 cup chipotle peppers in adobo sauce, canned
1 tablespoon lime juice
1/2 teaspoon Kosher salt

Hash brown patties
12 hash brown patties

Egg patties
12 vegan egg patties, folded

Service
12 English muffins, sliced, toasted
3 cups avocados, fresh, sliced
12 tomatoes, 1/2″ sliced

Preparation

1. For the chipotle mayo: In a food processor, add vegan mayo, chipotle peppers in adobo, lime juice and salt. Puree until smooth. Store in a sealed container in cooler until service.
2. Cook hash browns according to manufacturer instructions and hold hot until service.
3. Cook vegan folded egg patty according to manufacturer instructions and hold hot until service.
4. For service: Spread 1 tablespoon chipotle mayo on each side of the English muffin. Then layer 1/4 of a sliced avocado, 1 hash brown, 1 tomato, 1 egg and top with the other slice of English muffin. Recommend wrapping in parchment or using food picks to keep sandwich stacked.

Nutrition information

Calories: 562 Total Fat: 24g Saturated Fat: 3g Trans Fat: 0g Carbohydrate: 72g Fiber: 8g Total Sugars: 2g Protein: 18g Sodium: 1,015mg