vegan breakfast cups (rice paper bacon test)

So in my opinion, rice paper bacon is straight up wack! I kind of get miffed when other vegans try something new and vegan and just say it's the next coming up Jesus, because... it's vegan! Look, I have standards and no problem sharing what I truly think. I'm pretty certain these vegan breakfast cups need to be made using my cassava bacon recipe. And don't make a full cup with the bacon strips either, just wrap one long piece around the circumference of the muffin cup and skip the bottom!

The quiche filling worked, though, and could easily be stuffed into a puff pastry shell instead. Then you could go ahead and throw some coconut bacon on top! I'm just full of ideas. Again, none of these have been tested! This one might still be a work in progress as far as perfected fool proof recipes go, but I still wanted to share the inspo with you. If you come up with something even better in your experiments, let me know.

Here's a fancy mushroom asparagus quiche tart that I've perfected if you're interested. But by all means, try rice paper bacon out for yourself and let me know what you think.

vegan breakfast cups with rice paper bacon

These vegan breakfast cups have an eggy quiche filling and crispy rice paper bacon to hold it all together! 

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Course: Breakfast

Cuisine: American

Keyword: quiche, tofu, vegan egg

Prep Time: 52 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 27 minutes minutes

Servings: 12 cups

Author: Lauren Toyota

Ingredients

rice paper bacon

• ▢ rice paper sheets
• ▢ 3 tablespoon low-sodium soy sauce or tamari
• ▢ 1 tablespoon liquid smoke
• ▢ 2 tablespoon maple syrup
• ▢ 2 tablespoon nutritional yeast
• ▢ 1 tablespoon water
• ▢ 1 teaspoon smoked paprika

quiche filling

• ▢ ¼ C chickpea flour
• ▢ 2 tablespoon nutritional yeast
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon turmeric
• ▢ ½ teaspoon sea salt
• ▢ ½ teaspoon ground black pepper
• ▢ ¼ teaspoon baking powder
• ▢ ¾ C unsweetened nondairy milk
• ▢ 1 brick soft or medium tofu
• ▢ 1 green onion, finely chopped
• ▢ 1 C finely chopped red bell pepper

Instructions

• Preheat the oven to 375°F. Grease the muffin cups of a 12 cup muffin pan generously with vegan butter or coconut oil.
• Combine the marinade for the rice paper bacon in a dish. Have another dish of water standing by. Cut 1" wide strips of rice paper with scissors, being careful not to break the pieces. If you're making 12 cups, you'll need 24 strips of similar size to have a long piece go around the circumference of the muffin cups.
• Place 2 strips of rice paper of similar size together and place in the water, running your fingers along the length to soften up the rice paper and keep the strips together. Once softened, dip in the marinade and coat well. Gently place the strip around the circumference of the muffin cup and use your fingers to stick it to the sides as best as possible. Do this for all 12 cups.
• Combine chickpea flour, nutritional yeast, garlic powder, onion powder, turmeric, sea salt, ground black pepper, and baking powder together in a bowl for the quiche filling. Once mixed together, add in nondairy milk and fold the batter together until just combined.
• Fold in crumbled tofu, green onion, and red pepper. You can swap these for any other vegetables of your choice. 
• Fill the muffin cups, being careful to place the quiche mixture within the confines of the strip of bacon. 
• Bake for 30 to 35 minutes until the outsides seem crispy and dried out, and the tops of the quiche are golden brown.
• If desired, you can melt some vegan cheese on top and place the cups under the broiler after baking them thoroughly for 1 minute or until the cheese is melted and bubbling.