Reading Time: 2 minutes The Beyond Sausage Breakfast Sandwich (Photo: Dunkin')
Reading Time: 2 minutes

Dunkin’ has launched a breakfast sandwich featuring the vegan Beyond Sausage in more than 160 stores across New York – with plans to roll it out nationwide.

The Beyond Sausage Breakfast Sandwich ($4.29) from Dunkin’ features an English with the sausage, American cheese and egg – which can be removed to make the option suitable for vegans.*

Dunkin’ says it is the US’ first restaurant to offer Beyond Breakfast Sausage.

Vegan Beyond Sausage

“Beyond Meat has earned the national spotlight for its innovative products and for creating incredible awareness and excitement for the benefits of plant-based meat,” David Hoffmann, Dunkin’ Brands Chief Executive Officer and President said in a statement.

“Dunkin’ has always stood apart for offering new and exciting choices to meet the needs of our on-the-go guests, and we are proud to collaborate with this industry leader to become the first U.S. restaurant chain to serve a Beyond Breakfast Sausage option.”

‘Iconic brand’

“Dunkin’ is truly an iconic brand and part of the fabric of so many communities,” added Ethan Brown, Founder and CEO of Beyond Meat.

“Partnering with them as the first U.S. restaurant chain to serve Beyond Breakfast Sausage represents not only an exciting moment for both of our companies, but a big step forward in making plant-based meat accessible and easy to enjoy, even while on-the-go. 

“I look forward to seeing consumer reactions to the product offering and partnership.”

*Dunkin’s English Muffin is suitable for vegans, according to PETA

Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.