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.

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