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Simple Vegetarian Egg and Veggie Breakfast Sandwich

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Servings: 4
Author: Ginger Hultin


  • 2 in whole wheat English muffins (slicedhalf and toasted)
  • 2 in Tablespoons pepitas (roasted lightlythe oven)
  • 1/2 one large tomato (sliced thinly)
  • 2 leaves largeof curly kale (stem removed)
  • 2 whole eggs
  • salt and pepper to taste
  • 2 teaspoons Siriacha sauce
  • 1 Tablespoon mayonnaise (vegan is fine (too))


  • Toast the English muffins and the pepitas at the same time. While they are cooking, slice the tomato and kale. Cook two eggs to your preference - over easy, over medium or over hard and season with salt and pepper. Combine Siriacha and mayo in a small bowl and spread on one side of the English muffin. Sprinkle with roasted pepitas and layer tomatoes, kale and egg. Cover with the other half of the muffin and enjoy hot. Travels well wrapped in a napkin.