A vegan pantry can be a lifesaver if you don’t have time to cook, and this recipe is one you can try right away.

The cream cheese filling can be made with plain or low-fat dairy milk, so you don´t have to worry about the fat content.

If you are making this recipe for a crowd, make sure you add the yogurt or plain yogurt if it tastes good. 

If you are a vegetarian or vegan, the cream cheese is very filling and can be used as a topping. 

This recipe makes enough to fill a small cupcake or a mini-cupcake.

If the recipe calls for one serving, you can always use two servings. 

Ingredients: 3 tablespoons extra-virgin olive oil 1 cup plain non-dairy yogurt 1/4 cup plain, unsweetened almond milk 1 tablespoon extra-Virgin olive or unsalted butter 1.

In a medium bowl, combine the olive oil, yogurt, almond milk, and butter. 

2.

Heat a large skillet over medium heat until it starts to shimmer and brown. 

3.

Add the bacon and cook until it is crispy, about 5 to 6 minutes. 

4.

Add a scoop of the filling to the pan and cook for a minute or two until the bacon is lightly browned. 

5.

Add half the cream and stir to combine. 

6.

Add 1 tablespoon of the cheese, stir to mix. 

7.

Add more cheese, if desired, and mix well. 

8.

Top with the remaining cream cheese. 9.

Enjoy! 

I hope you enjoyed this recipe!

 And if you liked this recipe, I would love if you shared it with your friends and family! 

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