Black Bean Breakfast Sandwich without Meat

4.75 from 4 votes

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A plate of food a breakfast sandwich.

Black Bean Breakfast Sandwich is a misnomer of sorts. Don’t get me wrong, it’s completely delicious, it’s easy to make, loaded with protein and fiber but it doesn’t have to be exclusively for breakfast. I made this for a rare meatless Monday dinner and may I just say the reviews were stellar.

About this

A bowl full of black beans, egg and breadcrumbs.

This Black Bean Breakfast Sandwich recipe begins with a protein-rich, reduced sodium can of black beans. The beans do a quick twirl in a food processor with an egg, some breadcrumbs and some seasoning before getting panned seared in a hot skillet.

A black bean breakfast sandwich.

Ultimately, they end up sandwiched within a reduced calorie, whole wheat English muffin, topped with a slice of cheese and crowned with a poached egg. This Black Bean Breakfast Sandwich goes together in about 10 minutes, making it ideal for a fast and nutritious breakfast entree or a great lunch or dinner for later in the day. I hope you will give this one a try and as always – let me know what you think.  -Dan

three black bean breakfast sandwiches.

Black Bean Breakfast Sandwich - Meatless and High Protein

4.75 from 4 votes
A Platter Talk Exclusive
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Yield: 4 servings


for the Black Bean Burger

  • 1 can reduced-sodium black beans, drained
  • 1/2 cup Italian bread crumbs
  • 1 egg
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh chopped parsley leaves
  • 1/2 clove garlic
  • 1 pinch crushed red pepper flakes
  • 1 pinch kosher salt

Remaining ingredients

  • 2 tablespoons olive oil
  • 1/2 cup fresh corn, optional
  • 4 individually wrapped cheese slices
  • 4 whole wheat English muffins
  • 4 eggs


  • Place all ingredients for burger in food processor.
  • Pulse-process to desired consistency
  • Using large skillet, heat olive oil over medium high setting.
  • Pan sear optional corn if desired, remove from pan and set aside.
  • From patties from burger mixture, about 3/4 inch think and 3 inches in diameter.
  • Sear patties in hot skillet for about 3 minutes on each side.
  • Leave in skillet, remove from heat. Place a cheese slice over each patty.
  • Toast English Muffins
  • Poach the eggs, place burgers on English muffins then top with the eggs.
  • Serve immediately.


Calories: 709kcal, Carbohydrates: 71g, Protein: 41g, Fat: 30g, Saturated Fat: 13g, Cholesterol: 244mg, Sodium: 998mg, Potassium: 844mg, Fiber: 17g, Sugar: 7g, Vitamin A: 943IU, Vitamin C: 3mg, Calcium: 679mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. Oh my goodness that perfectly poached egg sends this yummy bk sandwich right over the top! It looks delicious and what a protein rich way to start the day!!

  2. 5 stars
    This looks so delicious and would be great for any meal breakfast, lunch or dinner. A great meat free choice, thanks for the recipe!

  3. This sounds great! I’d probably kick up the spice a couple of notches, but then my tastebuds can take a lot of heat! Giving this a try soon!