Gluten-Free + Vegan! Egg, Cheese, Bacon Biscuit Breakfast Sandwich

Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)

Prep & Cook Time: 40 minutes
Servings: 4-6 (depending on biscuit size)

The Challenge: Egg, Cheese, Bacon Biscuit Sandwich

You know what's really tasty ... breakfast biscuit sandwiches. But - they are literally the least vegan thing besides a slab of meat. From the biscuits made with butter to eggs to bacon to cheese, this dish is a vegan nightmare. Thus, it is the perfect place for me to try and recreate a delicious plant-based version.

I upped the ante by also making this recipe GLUTEN FREE. Why do I do this to myself?!!

A loyal follower is gluten intolerant and wanted a gluten-free biscuit so decided to take that all the way through to the whole dish. In the end, we ended up with a killer breakfast sandwich that is both vegan and gluten-free.

How did we tackle eggs? Tofu scramble with a blend of delicious spices.

Biscuits? Vegan shortening and a blend of proven gluten-free flours.

But...bacon? Oh wait we have a delicious rice-paper version we've done before.

Cheese? There are so many great vegan cheeses on the market that we used one of our favorites from Daiya slices.

Overall, this dish just kicks butt. It is the perfect breakfast sandwich for any vegan!

Let's get into it.

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Gluten-Free Biscuits

• 1 cup unsweetened dairy-free milk
• 1 tbl apple cider vinegar
• 1 cup tapioca flour
• 1/2 cup almond flour
• 1/2 cup rice flour (or quinoa)
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp sea salt
• 1/2 tsp garlic powder
• 4 tbl vegan shortening (can use cold vegan butter)

Vegan Eggs

• 1/4 cup white onion
• 1 garlic clove
• 1 tbl palm oil (olive works as well)
• 12 oz silken organic tofu
• 2 tbl nutritional yeast
• 1 tbl onion powder
• pinch of salt + pepper
• 1 tsp garlic salt

Rice Paper Bacon

• 5 pieces of rice paper (spring roll sheets)
• 1 tbl olive oil
• 1 tbl nutritional yeast
• 1 tbl liquid aminos
• 1/4 tbl garlic salt
• 1/2 tsp onion powder
• 1/2 tsp chipotle chili powder
• 1/4 tsp liquid smoke
• 1/4 tbl maple syrup
• 1/2 tsp smoked paprika
• pinch or two of black pepper

The Rest

• slices of Daiya cheddar (or other vegan cheddar slices)

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Equipment You'll Need:

Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Mixing Bowl . Wooden Spoon . Baking Sheet . Parchment Paper . Medium Pan . Spatula . Pastry Brush . Small Mixing Bowls

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Before You Cook:

• Wash and cut all fresh ingredients
• Preheat oven to 400F

1. To start, place milk in a small bowl with apple cider vinegar, stir, and let sit for 5 minutes. This creates a buttermilk.

2. While the milk rests, whisk together the flours and other dry ingredients for the biscuits.

3. Next, add your shortening to the flour.

4. Slowly pour in the milk while you stir gently with a wooden spoon.

5. The consistency should be fairly wet and sticky.This is the consistency I got with mine.

6. Add flour to a parchment paper that has a thin layer of flour on it (gluten-free, I use tapioca). I like to use a thin beer glass that i wet and get flour around the rim to cut out biscuits. Or, you can just use your hand and form some biscuits. I would aim for 4-6 to keep them fairly large for this dish.

7. Place the biscuits on a pan so they are touching slightly and place into the oven for 15 minutes. Once done, set aside.

8. While the biscuits cook, let's prep our bacon. Mix together all the ingredients other than the rice paper in a small bowl. This is your marinade. For the rice paper, cut the paper into strips that are about 1.5-2 inches wide and 4 inches long. Once you have enough strips for your sandwiches, stack two strips together and dunk in a small bowl of water. Run your fingers down the paper to remove excess water and place on a parchment lined baking sheet. Like you see above

9. Next, using a pastry brush, coat both sides of each strip of stacked rice paper with the marinade. Coat it well on both sides. Reduce the heat of the oven to 400F and bake for 8 minutes. Watch carefully as it can burn if too hot or put in too long.

10. While the bacon cooks, prep the eggs. Throw the onion into a medium pan with the oil and cook on medium heat for a few minutes. Next add the silken tofu (drained) and all spices. Reduce your heat to medium low and cook for 5-6 minutes. At that point, if you need more time to fininsh the rest of the ingredients I turn it to the lowest setting or set aside.

11. To serve, cut your biscuit in half, place a slice of vegan cheddar on it. I nuke mine in the microwave for 10-15 seconds to get the cheese soft and the biscuit warm. Add a layer of the eggs and bacon. Enjoy!