Whole Grain English Muffin Egg Sandwich

A vegetarian breakfast sandwich featuring a garden vegetable egg white patty edamame hummus, Sriracha, roasted red peppers and avocado sandwiched between a whole-grain English muffin.

1. In a small bowl, combine edamame hummus and sriracha sauce and mix well.
2. Spread 1 Tbsp. of sriracha edamame hummus on the bottom half of each English muffin.
3. Top each bottom muffin with 1 Tbsp. of red peppers, 1 heated egg patty and 1/3 cup of baby kale greens.
4. Spread 1 Tbsp. of smashed avocado on each of the top halves of the English muffins.
5. Top each sandwich with the top English muffin and serve.

• Swap the English muffin for toasted sourdough.
• Replace the muffin with grilled eggplant for a gluten-free option.
• Make it a little more decadent with a drizzle of hollandaise.