Delicious breakfast sandwich with avocado, cream cheese, tomato, and cashew parm! #fruitsohard #vegan #glutenfree #avocado #breakfast #sandwich

Avocado Breakfast Sandwich

A delicious and easy-to-make breakfast sandwich with avocado, cream cheese, tomato, and cashew parm. All on a homemade English muffin. GF + V!

Course Breakfast
Cuisine Gluten-Free, Vegan
Keyword Avocado, Breakfast Sandwich
Prep Time 5 minutes
Cook Time 20 minutes
Cool Time 15 minutes
Total Time 40 minutes
Servings 1

What you'll need:

English Muffin*

  • 1/3 cup oats
  • 1 tbsp chia seeds
  • 1/4 rounded tsp baking powder
  • 2 tbsp applesauce (no sugar added)
  • 1 tbsp water


  • 1-2 tbsp vegan cream cheese (I used Kite Hill plain)
  • 1/2 small avocado
  • 1 slice tomato
  • 1/4 tsp everything-bagel seasoning (or cashew parmesan**)
  • (optional) 1/4 tsp seeds (pumpkin, sesame, sunflower, etc.)

What you'll do:

English Muffin

  1. Preheat oven to 350 degrees F (176 C) and prepare a ramekin with parchment paper or a small spray of oil.

  2. Add oats, chia seeds, and baking powder to a small food processor or grinder like a Magic Bullet and grind into a flour. Put oat flour in a small bowl and mix applesauce and water with it to create a dough. 

  3. Put dough into ramekin and smooth the top of it so it's flat. Then bake for 18 minutes or until the top is slightly golden brown and firm when pressed. Let cool for 15 minutes and then slice and toast while you slice your avocado and tomato.


  1. Spread cream cheese on both slices. Then add avocado, tomato, and seasoning/cashew parmesan (plus any optional toppings like seeds) to one slice and top with the other. Enjoy! Best when fresh.

Recipe Notes

*English muffins (originally from The Big Man's World) can be made ahead and refrigerated until ready to use. They're good in the fridge up to 5 days. I have not yet tried freezing them, but I will and report back. If you do, let us know how it goes!
**Cashew Parmesan recipe. Add 1/4 tsp onion powder as well.