Whether you have an egg allergy or just the periodic “egg-ick,” this egg-free breakfast sandwich made with maple chicken sausage, vegan spicy mayo, and arugula between two roasted sweet potato “buns” is a delicious breakfast sandwich alternative that’s also dairy-free and gluten-free!
Egg-Free Breakfast Sandwich (DF & GF!)
Description
These breakfast sandwiches are egg-free, gluten-free, and dairy-free! Made with maple chicken sausages, vegan spicy mayo, arugula salad, and roasted sweet potato buns – grab the full recipe below and enjoy!
Ingredients
Sweet Potato Buns:
1 large sweet potato (chopped into discs)
Maple Chicken Sausages:
1 lb. lean ground chicken
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
3–4 tbsp maple syrup
Arugula Salad:
1 cup fresh arugula
extra virgin olive oil
salt
pepper
1 tsp lemon juice
Vegan Spicy Mayo:
1/2 cup soy milk
2 tsp apple cider vinegar
3/4 tsp sea salt
1/2 tsp garlic powder
1/4 tsp onion powder
1 tsp Dijon mustard
1 c avocado oil
2 tsp sriracha (add more or less depending on how spicy you like it)
Instructions
1. Make Buns: Preheat oven to 400F; slice sweet potato into 1/4″ discs and drizzle each side with olive oil, salt, and pepper, then place on a parchment-lined baking sheet and bake for 50 minutes, flipping halfway through
2. Make Chicken Sausages: Combine all ingredients, smash into patties, and cook through on each side (full recipe linked here)
3. Make Spicy Mayo: Combine soy milk, apple cider vinegar, spices, and Dijon mustard; pour avocado oil over and allow to sit for one minute, then immersion blend until creamy; mix in sriracha (in-depth recipe linked here)
4. Make Arugula Salad: Toss arugula, olive oil, lemon juice, salt, and pepper until coated
5. Assemble Breakfast Sandwiches: Layer the chicken sausages, arugula salad, and vegan spicy mayo between the sweet potato buns – I like to do 2 sausages per sandwich to amp up the protein!