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