Bodega Breakfast Sandwich with Avocado
This is a veganized version of the New York classic bodega breakfast sandwich—topped with some delicious avocado!
Yield: 2 sandwiches
Ingredients
- Vegan bacon I use Sweet Earth’s Benevolent Bacon
- Vegan egg I use Follow Your Heart’s Vegan Egg
- Vegan cheese I use Daiya’s Cheddar Style Slices
- 2 English muffins I useRudi’s
- 1 avocado smashed
Instructions
- Cook bacon following directions on package and set aside.
- Toast English muffins; while they’re toasting, cook vegan egg following directions on package.
- On bottom half of each English muffin place 1 slice each cheese, egg and bacon, then add spoonful avocado. Top each with other half of English muffin and enjoy.
Notes
If you're not a fan of vegan eggs, substitute tofu, and if you're adventurous, top this with a little hot sauce.