Vegan “Egg” Patties

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Here we are again. Another mung bean recipe. If you’re new to my blog, hello and welcome! This recipe for vegan “egg” patties for breakfast sandwiches is the third mung bean recipe I’ve included on my blog. Why? Because mung beans are really cool and should definitely be a part of your diet! Whether you’re vegan, vegetarian, or just wanting to try new foods and ways of cooking!

In my last mung bean recipe for Breakfast Casserole I explained how I first heard about mung beans when I saw a vegan omelette recipe. Since then I have been using mung beans for other types of recipes like the one listed in this post below as well as a 6-Ingredient Dry Mix that you combine with water to make waffles, pancakes, bread, muffins, and more!

This recipe is as simple as can be. To make these vegan “egg” patties start by soaking the mung beans overnight. The next morning, drain and rinse the mung beans before adding them to a blender. Add all other ingredients to the blender as well. Blend until the mixture is smooth then pour the mixture onto a baking sheet pan that has been lined with parchment paper. Bake until the mixture is fully cooked in the center (about 12 – 15 minutes). Let the “egg” cool before cutting into squares or use a cookie cutter or jar lid to cut into circles.

Vegan Egg Patties for Breakfast Sandwiches


After making the “egg” patties, assemble the breakfast sandwiches, making sure to leave out the hash browns and fresh vegetables. Cover the breakfast sandwiches in aluminum foil and fold them up before placing them in the freezer.


To reheat the breakfast sandwiches, preheat the oven on 425°F. Place the breakfast sandwiches (still in foil) on a baking sheet along with some frozen hash browns (if desired) and place the pan into the oven. Most hash brown patties say to cook for about 12 minutes on each side so after 12 minutes flip the hash brown patties over and unfold the breakfast sandwich to be open-faced on the foil. Cook for another 12 minutes or until the hash browns are finished. Check the breakfast sandwiches every few minutes. Take them out early if needed to make sure the english muffins or bagels you’re using don’t burn.

To reheat by microwave, remove the breakfast sandwich from the aluminum foil and place on a plate. Microwave on defrost for 3 – 5 minutes, flipping over halfway between. Microwave for an additional 30 seconds on normal settings after completely defrosted if desired.

Vegan Egg Patties

In the image above I made two types of “egg” patties. The patties on the left are made with vegetables. I mistakenly thought that adding vegetables would cause the “egg” patties to be too thick so I halved the recipe, which is why they are thinner. The patties on the right are made with the correct amount of “egg” batter mixture (in the recipe below).

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Vegan Egg Patties

“Egg” Patties for Breakfast Sandwiches | Vegan + Oil-Free

  • Prep Time: 15 minutes + overnight soak
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1520 servings 1x


These vegan and oil-free “egg” patties are easy to make and great for meal prepping freezer breakfast sandwiches!




  1. Prep: Preheat the oven to 350°F. Line a 12 inch by 17 inch baking sheet pan with parchment paper or grease and set aside.
  2. Blend: Add all ingredients to a blender and blend until smooth.
  3. To veg or not to veg: If you’re including precooked or raw vegetables in the “egg” mixture, add them to a bowl along with the “egg” mixture and stir to combine before pouring onto the sheet pan. If you’re not including vegetables into the “egg” mixture, then pour the “egg” mixture from the blender onto the sheet pan.
  4. Bake: Bake for 12 – 15 minutes until fully cooked in the center.
  5. Cool & Cut: Allow the cooked “egg” mixture to cool completely before cutting into squares or circles with a cookie cutter or jar lid.


  • *Where to buy dried split mung beans: I buy a large 4 lb. bag of dried split mung beans from my local Indian foods store, but if you’re not able to find some near you then you can order split mung beans from Amazon.
  • **Soaking the dried split mung beans: After soaking overnight the mung beans will expand to equal about 6 1/4 cups of mung beans. All of the soaked mung beans will be used for this recipe.
  • ***Cashew cream: To make cashew cream add 1 cup of raw cashews to a blender along with 1 cup of hot water. Allow the cashews to soak in the hot water for 5 minutes before blending it all together.
  • ****Where to buy kala namak (black salt): Just like mung beans, I also buy black salt from my local Indian foods store, but you can also order black salt from Amazon.
Vegan Egg Patties

Want another breakfast recipe? Check out my recipe for easy 30-minute Vegan Breakfast Burrito Bowls!

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