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5 from 5 votes
Bodega Style Breakfast Sandwich
Prep Time
1 min
Cook Time
3 mins
 

There's nothing like a quick and easy, 3 minute breakfast sandwich to get your day going. The "egg"portion of this dish can be made ahead and just reheated, or you can even make a large batch of the batter and store it in your fridge so that you can have freshly made breakfast sandwiches every morning.

Course: Breakfast
Cuisine: American
Servings: 1 sandwich
Author: Michael Monson
Ingredients
For the chickpea omelet:
  • ¼ cup garbanzo bean flour (also called chickpea or gram flour)
  • ¼ cup water
  • ½ teaspoon olive oil
  • 1 teaspoon nutritional yeast, or more to taste
  • pinch baking powder
  • salt and pepper to taste
For the sandwich
  • vegan cheese
  • vegan deli slice or vegan bacon
  • vegan mayo
  • burger bun, bagel, or English muffin
Instructions
  1. Start by toasting or grilling your bread of choice. I like to add a bit of vegan mayo the the cut sides of my buns to help it brown on the griddle. Warm your vegan meat of choice.

  2. In a microwave safe bowl*, combine all of the omelet ingredients. Cook on high for 30 seconds. Carefully remove the bowl from the microwave and lightly stir the mixture. Begin to form it into the size and shape that you want. Cook 30 more seconds. Form the omelet, and begin trying to loosen it from the bottom of the bowl. Cook 30 more seconds. Try to flip the omelet without it falling apart. If it’s still stuck to the bottom, and won’t flip, cook it for 15 more seconds before trying again. Once flipped, cook for 15 seconds. Add your vegan meat and cheese of choice. Cook for 30 more seconds or until the cheese is melted

  3. Spread mayo on both sides of your burger bun, add your chickpea omelet and vegan meat, Enjoy!

Recipe Notes

*This recipe was designed for the microwave. If you don't have one or don't want to use one, you can cook the chickpea egg in a pan, using an egg mold to help it keep its shape.