Vegan Egg Pesto Breakfast Sandwich

Directions

1. Into the bowl of a food processor fitted with the S-blade, add the basil, pine nuts, garlic, Vitalite™ Plant-Based Grated Parmesan Style, and lemon juice. Pulse until everything is well combined and coarsely ground, about 30 to 60 seconds.
2. Next, process everything on high speed and slowly drizzle in the olive oil until you have added the full 1/3 cup. Stop the food processor, scrape down the sides and season with salt and pepper to taste. If desired, add more olive oil to reach 1/2 cup.
3. In a small bowl, mix together ½ cup liquid egg with 2 tablespoons of the pesto we just made.
4. Once fully combined, add to a medium pan on medium heat and scramble for about 2-4 minutes. Remove from pan and set aside.
5. Coat two slices of sourdough with a thin layer of egg-free mayo on each side.
6. Add the slices of bread to a medium skillet on medium-low heat. After about two minutes, flip each slice of bread. Once flipped, add the vegan egg scramble onto one side of the bread, along with two slices of Vitalite™ Plant-Based Cheddar Style Slices. Cover the skillet with a lid and allow the cheese to melt. Tip: add a small splash of water into the skillet before covering to melt the cheese more efficiently.
7. Once the cheese is melted, remove from the skillet and top with vegan bacon, avocado, and thinly sliced tomato.
8. Enjoy!

About Chris Petrellese 

Chris Petrellese is a vegan recipe developer, content creator and food blogger at Sweet Simple Vegan where he shares recipes, vegan lifestyle tips and more. Chris is partnering with Vitalite™ to showcase delicious ways to incorporate plant-based cheese into meals.