Let’s VEGANIZE and UPGRADE the iconic Breakfast Sandwich by McDonald’s! These Vegan Egg McMuffins are perfect for meal prepping!

Throughout my 20s and 30s, when I worked in an office, I would more than likely get a McMuffin from McDon’s or the Starbucks version. I haven’t been to either of those places in years, but I still enjoy some Vegan Egg McMuffins whenever I want!

I like to make a big batch of these, wrap them in foil and freeze them and then just reheat them in the microwave or oven in the morning and have a quick and easy breakfast too!

Ingredients for Vegan Egg Mcmuffins

The cool thing about these is you can really customize them to your hearts content! But here’s a few ideas!

English Muffins – Most store-bought English Muffins are vegan! The Thomas brand are not, but every other one I’ve seen is plant-based.
The Egg – You can totally use something like Just Egg if you want, or even a Tofu Scramble, but I’m making some quick and easy Tofu Egg Patties!
The Meat – Use store-bought Vegan Sausage, or make my homemade Vegan Breakfast Sausage. Or maybe some Tofu Bacon, or Seitan Ham.
Cheese – I like to use Daiya Cheddar or American slices these days, but use your favorite vegan cheese!
Hash Brown – I like to add a Hash Brown to mine, but’s optional!
Sauces – You can go wild with this, sometimes I’ll do Sriracha Ketchup, Chipotle Mayo, or Breakfast Sauce!

Seasonings – to season the Tofu Egg Patty, you can use my Scramble Seasoning from my Tofu Scramble, or simply use some seasonings like Onion and Garlic Powder, Nutritional Yeast and Salt and Pepper (and Black Salt too!)

How to make Vegan Egg McMuffins

Toast the English Muffins or pan fry in a pan over medium heat. While the English Muffins get toasted cut the tofu into filets. Then cut out a circle using a cookie cutter. I bevel the edges because I’m a weirdo, so it’s totally optional!

You can use the Scramble Seasoning from my Tofu Scramble recipe, or simply sprinkle some Nutritional Yeast, Garlic Powder, Onion Powder, Turmeric, Salt and Pepper to a plate. Shake or stir to combine, then coat one side of the tofu in the seasoning.

Add a little oil to the pan and place the tofu patty season side down. Cook for 2 – 3 minutes or until it’s browned. Spray the unseasoned side of the tofu with some cooking oil and add some salt and whatever seasoning you’d like. Flip and add some (optional) Black Salt, followed by a slice of Vegan Cheese. Cover and steam to melt.

For the meat, you can cook some store-bought vegan sausage, or make my Homemade Breakfast Sausage, or my Tofu Bacon, or just use some Tomato and Avocado. Honestly, you can top with whatever you like!

Add some hot sauce, or my Creamy Pepper Sauce or Chipotle Mayo and dig in!

How to Freeze Vegan Egg McMuffins

To freeze these, I suggest letting everything cool to room temp before assembling the sandwiches. Add a piece of vegan cheese in the sandwich if you like as well. Once the sandwich is put together, wrap it in parchment paper, and then foil. If you are storing them for more than a few days I would suggest adding them to a freezer bag as well.

To reheat I highly recommend the microwave as the oven will take 30 – 40 minutes, and the muffins tend to come out chewier as well. Plus the cheese melts better in the microwave!

To microwave simply heat it in the parchment paper (remove the foil!) for 2 – 3 minutes (microwaves vary) flipping halfway through. Then let it sit for a minute as it will be very hot. Unwrap it and add whatever hot sauce or condiments you like (my Vegan Breakfast Sauce is perfect) and if you wanna get real fancy, add a hash brown patty too!

Handy dandy video here!

More Breakfast Recipes!