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3 High Protein bagels    • Best GlutenFree HighProtein Bagels ...  
HV cheese sauce    • Vegan Cheese Sauce  

For the NoEgg:

1 1/2 cups raw pumpkin seeds
3 cups water
3/4 tsp turmeric
1 tsp black salt/kala namak (or to your taste)
Optional:
1 tsp garlic granules
1/2 tsp onion granules
black pepper to taste

For the NoSausage Patties

3 cups veggie sausage ground    • Best Healthy Vegan Sausage Oilfree, ...  
3 tbsp psyllium husks
3 tbsp arrowroot powder
3 tbsp chickpea flour
3 tsp dried sage
1 ½ tsp fennel
¾ tsp thyme
¾ tsp garlic granules
salt to taste

For the Sausage Patties:

Combine the sausage patty ingredients in a bowl. Form into patties large enough to fit the bagels. Place on a parchment lined baking sheet. Bake at 350 F for 12 minutes.

For the noegg:

Soak pumpkin seeds overnight or for 8 hours. Drain and rinse. If desired, remove pumpkin skins by rubbing and rinsing the seeds.

Add pumpkin seeds, water, seasonings and remaining ingredients to the blender. Blend until completely smooth.

Heat a well seasoned cast iron pan on mediumlow heat. Pour mixture into a large circular cookie cutter (or other form) on the pan. Cook until the mixture starts to bubble and set, about 5 mins. Using a knife loosen the noegg mixture from the cookie cutter. Remove the cookie cutter and flip the noegg. Cook for an additional 34 mins.

Assemble the breakfast sandwich:

Add the sausage patty and noegg to the bagel. Top with vegan cheese. Enjoy!