Vegan Spring Veggie Breakfast Sandwiches

These vegan spring veggie breakfast sandwiches are bursting with fresh flavors and perfect for a hearty morning meal. The combination of creamy vegan cream cheese biscuits, savory sautéed spring vegetables, and optional vegan egg and cheese makes for a satisfying and nutritious breakfast option.

Ingredients:

• 2 vegan cream cheese biscuits
• 1 cup mixed spring vegetables such as asparagus, peas, and spinach
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 4 slices of vegan egg optional
• 4 slices of vegan cheese optional

Instructions:

Preheat oven to 350F 175C

Slice the mixed spring vegetables into bite-sized pieces

In a skillet, heat olive oil over medium heat

Add the sliced vegetables, garlic powder, salt, and pepper

Saut for 5-7 minutes until vegetables are tender

While the vegetables are cooking, bake the vegan cream cheese biscuits according to package instructions

If using vegan egg, cook according to package instructions

Once the biscuits are baked, slice them in half horizontally

Assemble the sandwiches by placing a slice of vegan egg if using on the bottom half of each biscuit, followed by a slice of vegan cheese if using, and then a generous spoonful of the sauted spring vegetables

Place the top half of each biscuit on top to complete the sandwiches

Serve warm and enjoy!