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Vegan Mini Breakfast Sandwiches

Easy Vegan Mini Breakfast Sandwiches (No Tofu!)

Easy and delicious mini breakfast sandwiches made with vegan egg, sausage and cheese sandwiched between soft and delicious Rhodes Yeast Dinner Rolls.
Course Breakfast
Cuisine American
Keyword Dinner Rolls, Rhodes
Prep Time 10 minutes
Cook Time 25 minutes
Thawing Time 3 hours
Total Time 3 hours 35 minutes
Servings 4



  • Spray your baking dish with oil (or line with parchment paper) and thaw Rhodes Yeast Dinner Rolls according to package instructions.
  • Preheat oven to 350°
  • Once thawed and rolls have doubled in size, sprinkle with everything bagel seasoning to taste (optional).
  • Bake for 15 minutes or until lightly browned.
  • Remove the dinner rolls from the oven and let cool until they've reached room temperature.
  • Use a butter knife to gently loosen the dinner rolls from the sides of the baking dish if needed and use a spatula to carefully remove all of the dinner rolls from the dish at once (if using parchment paper, pull the rolls out of the baking dish by pulling up on the sides of the paper). Transfer to a clean, dry surface.
  • Carefully cut the dinner rolls across the middle using a serrated knife, removing the top half from the lower half.
  • Layer your folded vegan egg, sausage and cheese onto the bottom half of the dinner rolls, then cover with the top half. Carefully transfer back to the baking dish.
  • Reduce the oven temperature to 325° and continue baking the rolls for 10 minutes or until vegan cheese is warmed or melted.
  • Remove from the oven and cut into individual sandwiches. Enjoy!