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vegan breakfast cups (rice paper bacon test)

Since we were throwin’ down the vegan breakfast challenge John took it as his opportunity to test out the latest vegan craze… rice paper bacon. Is it all it’s cracked up to be? Watch the challenge video below to find out!

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.

John and I both agree this probably needs to be made using our 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! But the quiche filling worked and could easily be stuffed into a puff pastry shell as well, then go ahead and throw some coconut bacon on top! We’re 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 we still wanted to share the inspo with you. If you come up with something even better in your experiments let us know.

Here’s a fancy mushroom asparagus quiche tart that is perfected if you’re interested. But by all means try rice paper bacon out for yourself and let us know what you think.

vegan breakfast cups
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Print Recipe

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!

Course Breakfast
Cuisine American
Keyword quiche, tofu, vegan egg
Prep Time 52 minutes
Cook Time 35 minutes
Total Time 1 hour 27 minutes
Servings 12 cups
Author Lauren Toyota


rice paper bacon

  • rice paper sheets
  • 3 tbsp soy sauce (or gluten free tamari)
  • 1 tbsp liquid smoke
  • 2 tbsp maple syrup
  • 2 tbsp nutritional yeast
  • 1 tbsp water
  • 1 tsp smoked paprika

quiche filling

  • 1/4 C chickpea flour
  • 2 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp turmeric
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/4 tsp baking powder
  • 3/4 C unsweetened nondairy milk
  • 1 brick soft or medium tofu
  • 1 green onion, finely chopped
  • 1 C finely chopped red bell pepper


  1. Pre-heat the oven to 375°F. Grease the muffin cups of a 12 cup muffin pan generously with vegan butter or coconut oil.

  2. 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.
  3. 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.
  4. Then combine chickpea flour, nutritional yeast, garlic powder, onion powder, turmeric, salt, 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.

  5. Fold in crumbled tofu, green onion, and red pepper. You can swap these for any other veggies of your choice. 

  6. Fill the muffin cups being careful to place this quiche mixture within the confines of the strip of bacon. 

  7. Bake for 30 to 35 minutes until the outsides seem crispy and dried out, and the tops of the quiche are golden brown.

  8. Optionally 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.


  • Claire 2 years ago

    I’ve just made these and they are SO GOOD!

  • Jamie Causey 2 years ago

    Baking powder or baking soda – the recipe calls for one but the instructions mention the other.

    • Lauren Toyota 2 years ago

      oops sorry about that. It’s def baking POWDER!

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