Veggie Breakfast Sandwich Recipe

Are you looking for a delicious and nutritious way to start your day? Look no further than this veggie breakfast sandwich recipe! Packed with a colorful array of sautéed vegetables, creamy avocado, and a perfectly cooked egg, this sandwich is sure to keep you satisfied until lunchtime.

Not only is it incredibly flavorful, but it’s also a well-balanced and healthy choice for your morning meal. This veggie breakfast sandwich is loaded with fiber, protein, and essential vitamins and minerals to fuel your body and brain.

Plus, it’s incredibly versatile – you can customize it with your favorite veggies and bread varieties to suit your taste preferences. Whether you’re a busy professional, a health-conscious foodie, or simply someone who loves a good breakfast sandwich, this recipe is a must-try!

Veggie Breakfast Sandwich

Ingredients:

2 slices whole-grain bread (try whole wheat, multigrain, or sourdough)
1 teaspoon olive oil or avocado oil
1/2 cup sliced mushrooms (cremini or button)
1/2 cup diced bell pepper (any color)
1/4 cup diced red or yellow onion

1 clove garlic, minced
1 large egg
1/2 ripe avocado, pitted and mashed
Salt and freshly ground black pepper to taste
Optional extras: sliced tomato, baby spinach, sprouts, hot sauce

Instructions:

Toast the bread slices until lightly golden brown. You can do this in a toaster or in a skillet on the stovetop. Set aside.
Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for 2 minutes until they start to brown.
Add the diced bell pepper, onion, and minced garlic. Continue sautéing for 5-7 more minutes, stirring occasionally, until veggies are tender and fragrant.
Create a well in the center of the veggie mixture by pushing the veggies towards the sides of the skillet. Crack the egg into the center well.

Cover the skillet with a lid and cook for 2-3 minutes, until the egg white is completely set but the yolk is still runny.
While the egg cooks, mash the avocado in a small bowl with a fork until smooth and creamy. Season with a pinch of salt and pepper.
Spread the mashed avocado onto one slice of the toasted bread in an even layer.
Carefully transfer the cooked veggies and egg from the skillet on top of the avocado toast using a spatula.
Sprinkle the veggies and egg with a pinch more salt and pepper.

Top with the remaining slice of toasted bread.
Use a serrated knife to cut the sandwich in half diagonally.
If desired, serve with sliced tomato, baby spinach, sprouts, or a drizzle of hot sauce on the side.

This loaded veggie breakfast sandwich is the perfect way to fuel up in the morning. The runny egg yolk creates a luscious sauce when you take those first delicious bites. Feel free to get creative with your favorite veggie additions or try different bread varieties. Enjoy!

Conclusion:

This veggie breakfast sandwich is a game-changer for your morning routine. Not only is it incredibly delicious and satisfying, but it’s also a nutritional powerhouse that will keep you energized throughout the day. The combination of whole grains, veggies, protein, and healthy fats provides a well-balanced meal that’s sure to become a new favorite. Plus, with the ability to customize it with your preferred ingredients, you’ll never get bored of this versatile breakfast option. So why not give this recipe a try and start your day off on the right foot? Your taste buds and your body will thank you!

FAQ 1: Can I make this sandwich vegetarian or vegan? A: Yes, absolutely! To make this recipe vegetarian, simply omit the egg or substitute it with a plant-based egg alternative. For a vegan version, use vegan bread and replace the egg with a tofu scramble or sliced avocado.

FAQ 2: Can I prepare this sandwich ahead of time? A: While it’s best enjoyed fresh, you can prepare some components ahead of time. Cook the veggies and mash the avocado a day or two in advance, then assemble the sandwich with the egg right before serving for optimal freshness and texture.