Close-up of a vegan biscuit, bacon, and egg breakfast trifle with a runny vegan egg yolk, showcasing a delicious and innovative food breakfast option.
This recipe heroes the flaky buttermilk biscuits from the Vegan Comfort Classics cookbook – a must-have for any vegan foodie. You’ll also want to whip up some tempeh bacon using the blog’s recipe, or grab your favorite store-bought vegan bacon. For the best meaty texture and flavor in this breakfast trifle, tempeh bacon is highly recommended.
Prepping components in advance is key! If you’ve already baked a batch of biscuits, you’re halfway there. You’ll only need four for this recipe. The tempeh bacon marinade is conveniently available on the blog here, making it easy to prepare ahead of time. For a smooth morning, make the biscuits and bacon the day before, and then focus on the egg components and sautéed vegetables just before serving this delightful food breakfast.
Curious about the dishes used in the photos? They were prop rentals, but you can find similar styles here to elevate your breakfast presentation!
Every element of this trifle works together perfectly to deliver that eggy, saucy goodness you crave. It’s visually stunning and tastes just like the real deal! Each bite is a balanced mix of flavors and textures. Feel free to swap biscuits for toast or English muffins for a different twist. And while this recipe is presented as a trifle, you can easily deconstruct it into a breakfast sandwich if you prefer. Serving it as individual trifles adds a touch of elegance, though a large trifle might become difficult to serve neatly.
Ready to revolutionize your food breakfast routine? Let me know what you think of this recipe in the comments below! Share your breakfast creations on social media and tag @hotforfood – I’d love to see them!
Vegan Biscuit, Bacon & Egg Breakfast Trifle Recipe
If you thought runny yolks were off the menu, think again! This breakfast trifle features an incredibly easy vegan runny yolk sauce, layered with all your breakfast favorites. This innovative food breakfast recipe will redefine your mornings.
Yields: 2 servings
Prep time: 35 minutes
Cook time: 40 minutes
Total time: 1 hour 15 minutes
Ingredients:
Vegan Egg Yolk:
- 4 tablespoons melted vegan butter
- 2 tablespoons solid vegan butter
- 2 Campari/cocktail tomatoes, seeds removed
- ½ cup water
- ¼ cup unsweetened nondairy milk
- 4 tablespoons nutritional yeast
- 1 teaspoon cornstarch
- ½ teaspoon turmeric
- ½ teaspoon kala namak/black salt
Vegan Egg Patty:
- 1 brick medium-firm or firm tofu (4-inch wide side)
- 1-2 tablespoons vegetable oil, for frying
- Sea salt and ground black pepper, to taste
Additional Layers:
- 4 flaky buttermilk biscuits
- 4 tablespoons vegan butter
- 8 slices tempeh bacon or store-bought vegan bacon
- 8 oz cremini mushrooms, sliced
- 2 onions, sliced (about 2 cups)
- 2 cups baby spinach
Instructions:
- Prepare the Vegan Egg Yolk Sauce: Combine tomatoes, melted vegan butter, water, nondairy milk, nutritional yeast, cornstarch, and turmeric in a blender. Blend on high until completely smooth.
- Pour the mixture into a saucepan and whisk over medium heat for 6-9 minutes, or until thickened and bubbling. Remove from heat and set aside.
- Prepare the Vegan Egg Patties: Gently press excess water from the tofu brick using paper towels or a tea towel. Cut three ¼-inch thick slices from the widest side. Using a 3 ½-inch cookie cutter or knife, cut circles from each slice. Halve each circle lengthwise to create thinner, ⅛-inch thick discs. You should have 6 discs.
- Heat vegetable oil in a non-stick or cast iron pan over medium-high heat.
- Once hot, add tofu circles and fry for about 3 minutes per side, seasoning with sea salt and pepper before flipping. Fry until golden brown and crispy. Remove and set aside on paper towels.
- Sauté Vegetables and Toast Biscuits: Keep the pan over medium-high heat and add 2 tablespoons of vegan butter, sliced onions, and mushrooms. Sauté, stirring occasionally, for about 10 minutes until caramelized.
- Halve and butter the biscuits. Place them butter-side down on top of the onions and mushrooms in the pan. Cover with a lid for 1-2 minutes to warm and soften the biscuits. Remove from the pan.
- Add spinach to the pan with the onions and mushrooms, stir to combine, and turn off the heat. Cover to wilt the spinach.
- Assemble the Trifle: Reheat the egg yolk mixture on low heat and whisk in the remaining 2 tablespoons of vegan butter. Once heated, remove from heat and stir in kala namak.
- Cut biscuit halves into chunks. Layer in the bottom of your serving dishes with sautéed vegetables, egg yolk sauce, 2 fried tofu circles, more egg yolk sauce, tempeh bacon, more biscuit pieces, sautéed vegetables, and egg yolk sauce. Top with a tofu circle and a generous portion of egg yolk sauce to mimic a runny fried egg. Layering order can be adjusted to preference.
Recipe Notes:
This vegan egg yolk sauce recipe is the best version after experimenting with different ingredients and ratios. Tomatoes are key to achieving the right taste and texture. Campari tomatoes are recommended due to their water content consistency. The sauce’s texture and viscosity rely on the fat content, so vegan butter is essential and should not be omitted. The cornstarch amount is carefully measured to prevent a gloopy texture. Follow the recipe closely for the best results!
More Vegan Food Breakfast Recipes
[Link to more breakfast recipes on foods.edu.vn] (replace with actual link)
