Mushroom Bacon Breakfast Toast with hummus! A plant-based, gluten free breakfast recipe that will transform the way you think of toast!

Units Scale

For the Smoky Vegan Bacon (Mushroom Bacon)

1 1/4 cup or 6 ounces finely diced or chopped mushrooms (shiitake or oyster mushrooms work best). For quick crispier mushroom bacon, use dried mushrooms.
Olive oil to drizzle
kosher salt and pepper to taste
1/2 tsp smoked paprika and/or 1 tsp liquid smoke
1/8 tsp onion powder or garlic powder (or pinch of both!)
1 tsp coconut sugar or maple syrup

For the breakfast toast -

Other Optional toppings -

- Nutritional yeast "for Cheesy" taste
- Large sea salt flakes or smoked sea salt flakes
- Crushed red pepper flakes
- Cracked black pepper or peppercorns

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FIRST: See instructions for making toast to save time on meal prep in the oven!

For the smoky mushroom vegan bacon:

Preheat oven to 375 F. Line a baking sheet with parchment paper, or well oiled the sheet pan.
Finely chop the mushrooms into smaller pieces and place on sheet in a single layer. Drizzle 1 tsp olive oil on top of mushrooms and season with kosher salt and optional pepper.
Place mushroom in the oven and bake for 12- 15 minutes. After 12- 15 minutes, remove from the oven and toss or carefully flip mushrooms over. Return mushrooms to the oven and continue cooking until browned and crispy, about 12-15 minutes.
Remove from the oven. Place mushrooms in a bowl or plate and blot the oil off. Then toss with coconut sugar or maple syrup, garlic and/or onion powder, smoked paprika, and optional liquid smoke. Return mushroom back to the pan and in the oven to caramelize. about 5 minutes longer.
Remove and set aside for breakfast toast topping.

Make your breakfast toast –

Before returning the mushrooms to the oven the second time, prep the a sheet pan with your toast and tomatoes. Oil the pan and place toast on top and tomatoes in a foil pack or on another pan. The toast and the tomatoes pan will be placed on top or bottom rack. All can cook in the oven at the same time I like to place the toast and tomatoes in a separate pan and bake with the last 10 minutes. The tomatoes will blister and soften. The toast will brown.
After the toast and mushrooms are ready, layer your ingredients.
Spread 2 tablespoons of hummus on each piece of toast, then add a few blistered tomatoes, followed by vegan mushroom bacon bits, herbs, and cracked pepper, sea salt.
Repeat for each piece of toast.

I used whole grain gluten free vegan bread (larger sandwich slices around 80 – 100 calories each)
Mushroom Bacon recipe adapted from serious eats.