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The universally loved sausage and egg muffin breakfast recipe gets a surprising vegan twist featuring a patty constructed of rice, beans, paprika, and more, as well as an ingenious tofu faux egg. Stacked on with vegan cheese and tomato sauce, you can bet it’s just as good as the original.


  • 2 tbsps olive oil
  • 1 large onion (200g), chopped finely
  • 250 g packaged microwave short-grain brown rice
  • 400 g can black beans, drained, rinsed
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsps barbecue sauce
  • ¼ cup (35 g) plain (all-purpose) flour, plus extra for dusting
  • 300 g silken tofu
  • 2 tbsps vegan mayonnaise
  • ¼ tsp ground turmeric
  • 2 English muffins (130 g), split
  • 2 tbsps olive oil, extra
  • 2 slices vegan cheddar (36 g)
  • Tomato sauce (ketchup), to serve

Heat olive oil in a medium frying pan over high heat; cook onion, stirring frequently, for 5 mins until browned. Transfer to a food processor with rice, beans, paprika, onion and garlic powders, barbecue sauce and flour; season. Pulse until mixture comes together.


Line a tray with plastic wrap. With damp hands, shape ⅓ cup amounts of mixture into six 8 cm  patties. Place on tray; freeze for 20 mins or until firm.


Cut in half horizontally to make two 1.5 cm thick slices. Take care with cutting the tofu as it is fragile. Using an 8 cm cutter, carefully cut one round from each tofu slice, reserve offcuts. Combine vegan mayonnaise and turmeric in a small bowl.


Preheat grill (broiler) on high. Place muffin halves, cut-side up, on an oven tray; place under grill until lightly toasted.


Heat half the extra oil in a non-stick frying pan over medium heat. Lightly dust patties with extra flour. Cook patties for 3 mins on each side or until browned. Top toasted muffin bases with patties and a slice of cheese; place under grill for 30 secs or until melted.


Heat remaining oil in same pan; cook tofu rounds for 2 mins on each side or until crisp and golden. Place on cheese-topped patty.


Place a tbsp of turmeric mayonnaise in the centre of each tofu round to resemble an egg yolk. Add tomato sauce to taste and top with muffin lid.

TIP This recipe makes 6 patties but you’ll only need 2 to make this recipe; freeze the remaining 4 patties in an airtight container between sheets of baking paper for up to 2 months. To use, cook from frozen. Tofu off cuts can be added to a fruit smoothie for an added protein hit.

Photo: bauersyndication.com.au

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