Vegetarian Bacon and Egg Roll
Elevate your breakfast game with this delicious and satisfying Vegetarian Bacon and Egg Roll! This plant-based twist on a classic favorite swaps traditional bacon for smoky, maple-infused tempeh strips, delivering all the savory flavors you crave in a healthier, meat-free option. Perfectly paired with creamy avocado, gooey melted cheddar cheese, and sunny-side-up eggs, all nestled inside warm, toasted rolls, this recipe bursts with flavor and texture in every bite. Quick to prepare in just 30 minutes, these hearty vegetarian breakfast rolls are ideal for a weekend brunch or a filling on-the-go meal. Whether you're a vegetarian or simply looking to explore meat-free options, this recipe is sure to become a morning favorite!
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Recipe Information
Ingredients
- 100 grams tempeh
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 0.5 teaspoons liquid smoke
- 2 units large eggs
- 1 tablespoon butter
- 2 units fresh rolls
- 60 grams cheddar cheese
- 1 unit avocado
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Slice the tempeh into thin strips, approximately 5mm thick.
In a shallow dish, combine soy sauce, maple syrup, smoked paprika, and liquid smoke. Mix well.
Add the sliced tempeh to the marinade, ensuring each piece is well coated. Let it marinate for at least 10 minutes.
Heat olive oil in a skillet over medium heat. Add marinated tempeh strips and cook for about 3-4 minutes on each side or until crispy and golden brown.
While cooking the tempeh, in a separate pan, melt butter over medium heat. Crack the eggs into the pan and cook sunny-side up or to your desired doneness. Sprinkle with salt and black pepper.
Cut the rolls in half and toast lightly if desired. Place slices of cheddar cheese on the bottom half of each roll.
Cut the avocado in half, remove the pit, and scoop the flesh onto the cheese-topped rolls. Mash it gently with a fork.
Once the tempeh and eggs are done, layer 3-4 slices of tempeh bacon onto each roll, followed by an egg.
Top with the other half of the roll, serve warm, and enjoy your Vegetarian Bacon and Egg Roll.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1431 mg | 62% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 10.4 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 337 mg | 26% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1025 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
