Ah Saturday, one of my favourite days of the week. Do you know what makes an even better Saturday? This melt-in-your-mouth delicious vegetarian breakfast burger recipe!
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I know I promised a write-up of our weekend away two weeks ago, but it had to be bumped. And no not because I was an idiot who forgot to take photos of the absolutely stunning hotel. Instead I remembered during the week about this vegetarian breakfast burger that I tried in Cycle 2 of the 90 Day Plan by The Body Coach, and realised I just had to share it with you!
The best part about sharing this recipe with you today is that it’s not too late for you to head to the shops to pick up the ingredients to make it for your Sunday brunch tomorrow! Now this is one of the carb refuel meals, meaning I have it on a day when I’ve done a workout. My advice? If you’re doing the workout before having this burger for breakfast, either prepare it in advance or ask someone to make it while you exercise! I made the mistake the first time of not thinking ahead and ended up hangrily shouting at Holly and Phillip for being in such a good mood at the start of This Morning… but anyway! On with the recipe!
Breakfast Burger Information
- Serves 1
- Prep: 10 minutes + oven preheating
- Cooking time: 30 minutes
- 130g sweet potato, cut into fries*
- 1 portobello mushroom
- 1½tsp olive oil
- Salt and pepper
- 20g mature cheddar, sliced
- 1 medium egg
- 1 egg white
- Burger bun
- 2tsp tomato ketchup
- 2tsp light mayonnaise
- 2 thick slices of a large tomato
*to save time, you may want to use shop-bought sweet potato fries!
- Preheat your oven to 180°C (fan).
- Lay your mushroom and fries on a roasting tray and drizzle with the oil.
- Season with salt and pepper at this time if you wish, before roasting for 15 minutes.
- Top the mushroom with your slices of cheese and return to the oven for a further 5 minutes.
- Meanwhile, whisk together your egg and egg white in a microwavable bowl.
- Microwave in 30 second bursts, stirring at the end of each 30 seconds, until the egg is set to your liking.
- Toast the burger bun to your preference – I like mine only lightly toasted so gave it 1 minute.
- Spread the bottom half of the bun with your mayo and ketchup, then layer with the tomato slices.
- Top with the mushroom then the egg, and sandwich together with the bun top.
- Finally, serve with your sweet potato fries!
As I say, I absolutely adored this burger, and felt really good about being able to enjoy a breakfast burger that was vegetarian! If only I had thought to do some of the prep in advance, or even ask someone to help out as I suggested earlier.
What I particularly loved about this breakfast was purely the fact it was a breakfast or a lunch or a brunch, and it was something I could make for my parents if we were in the mood for a more substantial breakfast some weekend – say if we ever get to go away for another rugby match!
But now I shall leave you drooling and thinking about the delicious breakfast you could be having tomorrow. Today it’s meant to be raining most of the day, so I’m not really sure what the plans are. We had talked about maybe going back to the rugby club this weekend to continue to support them after lockdown, but with there being no shelter I’m not sure how good an idea that is. On the other hand, there’s only 1 week left of July 2020, and my mind is absolutely racing with Blogmas ideas and activities. Maybe I’ll get to spend today working on them!
I’d better get up and get some breakfast – in fact it may be a day for almond and blueberry pancakes if I’m being honest – so I’ll sign off now. Don’t forget to pin this post to come back to and try soon!