• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home » Breakfast and Brunch » Vegan Bacon, Egg and Cheese Biscuit

October 29, 2015

Vegan Bacon, Egg and Cheese Biscuit

Jump to Recipe
Vegan Bacon, Egg and Cheese Biscuit

When I went vegan about 10 years ago, the only vegan cheese options available where I lived were two brands that tasted like wax and sawdust (and are mysteriously STILL on shelves!), tofu only came in aseptic packaging on an unrefrigerated shelf (at least where I lived) and vegan bacon wasn’t really a thing. I love seeing how vegan products have grown and evolved over the years for three reasons: a.) they are usually fantastic b.) the fact they are being made means that there is a growing demand for them and c.) every time a consumer eats a meat analogue, it means they are not eating an animal … and that’s a great thing! With consistency, that means that less animals will eventually be bred for meat and dairy consumption.

Sweet Earth brand Benevolent Bacon is amazing and Follow Your Heart American-Style slices are the best in my book, and I used them both here, along with an eggy tofu to create a bacon, egg and cheese biscuit—something I used to eat all the time before I went vegetarian and then vegan. Piled onto this olive oil biscuit, this decadent yet simple recipe is perfect for a weekend breakfast or brunch. It’s also great served with a sawmill gravy (add Gimmie Lean Vegan Sausage-Style into the mix if you want) or with soup.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Bacon, Egg and Cheese Biscuit

VEGAN BACON, EGG AND CHEESE BISCUIT


★★★★★

5 from 2 reviews

  • Author: olivesfordinner.com
  • Total Time: 30 minutes
  • Yield: 6 biscuits
Print Recipe
Pin Recipe

Ingredients

for the olive oil biscuits

  • 2 TB olive oil
  • 2/3 cup almond or soy milk
  • 2 tsp coconut vinegar
  • 1/3 cup olive oil
  • 1 1/4 cup AP flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2–3 TB melted Earth Balance, for brushing the tops of the biscuits

for the tofu “egg”

  • 1/2 slab soft or lite firm tofu, cut into 1/2-inch thick slabs
  • 2 TB olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt
  • a few dashes of fresh cracked pepper
  • pinch of balt salt (optional)

to serve

  • 4–6 slices of Follow Your Heart brand American-Style Slices
  • 1 package Sweet Earth Brand Benevolent Bacon

Instructions

To make the vegan olive oil biscuits

  1. Preheat oven to 425. Drizzle the 2 TB of oil into the bottom of a medium-sized cast iron pan and place into the oven to warm while you prepare the biscuits.
  2. Whisk together the vegan milk, coconut vinegar and olive oil together in a small bowl. Set aside to curdle for about 10 minutes.
  3. Combine the AP flour, baking powder, baking soda and salt in a medium-sized bowl. Pour the wet mixture into the dry and stir with a rubber spatula until a soft dough forms. It will be really sticky.
  4. Remove the hot cast iron pan from the oven. Drop about 6 evenly-sized dollops of the dough into the cast iron pan, making sure they touch one another (which will help them rise properly). They don’t need to be perfect.
  5. Place onto the middle oven rack and bake for about 9 minutes. Remove the pan, then brush the tops of each with melted vegan butter. Return to the top rack and bake for 2-3 minutes more, or until the tops are evenly golden brown.

To make your tofu egg

  1. While your biscuits are baking, make your tofu egg by whisking together all of the “egg” ingredients, except for the tofu. Place the cut tofu slabs into the mixture and flip to coat. Place them into a cast iron pan preheated over medium heat, and allow to develop a golden color on all sides. Set aside and place a slice of cheese over them to allow the cheese to get a little melty.
  2. Quickly sear the bacon.
  3. Assemble the components onto the biscuits as desired and serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

Vegan Bacon, Egg and Cheese Biscuit

You may also like:

Homemade Coconut Yogurt
Vegan Sausage Wafflewich
Vegan Chicken and Waffles
Classic Tofu Scramble

Filed Under: Breakfast and Brunch, Savory Tagged With: bread

We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. Adi says

    November 3, 2015 at 6:24 am

    Looks so delicious; thanks for sharing the recipe!

    Reply
  2. Lisa Viger says

    November 6, 2015 at 4:27 pm

    Wow, that is a beautiful thing … 🙂

    Reply
  3. Hercules says

    August 20, 2017 at 11:24 am

    This recipe seems delicious, i will definitely try it.
    I really like your website Erin, it’s full of awesome quality content and gorgeous photography.

    ★★★★★

    Reply
  4. Allison says

    March 18, 2018 at 1:31 pm

    I just made this and it blew my mind!!! He best vegan breakfast sandwich I’ve ever had (restaurants included). Thank you for posting! I added avocado mixed with 21 Seasoning Salute from Trader Joe’s. 😀

    ★★★★★

    Reply
    • erinwyso says

      March 18, 2018 at 5:48 pm

      Allison,

      Thanks for your kind feedback and I’m so happy you enjoyed! Love your idea of adding avocado … I will have to try that!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

Vegan Shrimp

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

Heather Poire of Sunday Morning Banana Pancakes
Sandra Vungi
Timothy Pakron of Mississippi Vegan

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks