Nutrition Facts for Vegan bacon and egg mcmuffin

Vegan Bacon and Egg McMuffin

Start your day with the perfect plant-based twist on a fast-food classic: the Vegan Bacon and Egg McMuffin! This easy-to-make recipe combines crispy vegan bacon, creamy avocado slices, and a flavorful tofu scramble seasoned with turmeric, black salt (Kala Namak), and nutritional yeast for that "eggy" taste. Layered with melted plant-based cheese, fresh tomato, and nutrient-rich spinach, all nestled between golden-toasted English muffins, this breakfast sandwich is a hearty, satisfying, and wholesome way to fuel your morning. Ready in just 25 minutes, this vegan breakfast favorite is perfect for a quick weekday meal or a leisurely brunch. Whether you're a seasoned vegan or simply looking for an indulgent yet healthy recipe, this tofu scramble breakfast sandwich will not disappoint!

Nutriscore Rating: 73/100
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Image of Vegan Bacon and Egg McMuffin
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
Servings: 2

Ingredients

  • 2 English muffins
  • 4 Vegan bacon slices
  • 200 grams Firm tofu
  • 0.5 teaspoon Turmeric powder
  • 1 tablespoon Nutritional yeast
  • 0.25 teaspoon Black salt (Kala Namak)
  • 0.25 teaspoon Ground black pepper
  • 2 tablespoons Olive oil
  • 2 Plant-based cheese slices
  • 0.5 Avocado
  • 1 Tomato, sliced
  • 1 handful Spinach leaves

Directions

Step 1

Slice the English muffins in half and set aside.

Step 2

Drain and press the tofu to remove excess moisture. Crumble it with a fork to resemble scrambled eggs.

Step 3

In a mixing bowl, combine crumbled tofu, turmeric powder, nutritional yeast, black salt, and black pepper. Mix well.

Step 4

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the tofu mixture and cook for about 5-7 minutes, stirring occasionally until it becomes slightly golden. Set aside.

Step 5

Heat the remaining olive oil in another pan over medium heat. Cook the vegan bacon slices for about 3 minutes on each side or until they are crispy. Set aside.

Step 6

Toast the English muffin halves in the skillet or toaster until golden brown.

Step 7

Cut the avocado in half, remove the pit, and slice it thinly.

Step 8

To assemble the McMuffins, lay a slice of plant-based cheese on the bottom half of each English muffin.

Step 9

Add a layer of the cooked tofu scramble, followed by 2 vegan bacon slices, tomato slices, avocado slices, and a few spinach leaves.

Step 10

Top with the remaining half of the English muffin. Repeat for the second sandwich.

Step 11

Serve warm and enjoy your delicious Vegan Bacon and Egg McMuffin!

Nutrition Facts

Serving size (729.3g)
Amount per serving % Daily Value*
Calories 1367.8
Total Fat 81.8g 0%
Saturated Fat 18.2g 0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg 0%
Sodium 2660.9mg 0%
Total Carbohydrate 115.5g 0%
Dietary Fiber 22.8g 0%
Total Sugars 17.6g
Protein 43.6g 0%
Vitamin D 0IU 0%
Calcium 639.8mg 0%
Iron 13.3mg 0%
Potassium 1417.9mg 0%
*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.

Source of Calories

Fat: 53.6%
Protein: 12.7%
Carbs: 33.7%