vegan egg cups

A vegan omelet made from chickpea flour baked into a muffin cup.

Vegan Egg Muffins

chickpea flour ((aka garbanzo bean flour))

yeast ((optional))

salt ((black salt

herbs

water

olive oil

vegetables

vegan mozzarella

bacon bits

vegan sausage crumbles

Preheat your oven to 375° F (190° C).

Put 1 1/2 cups chickpea flour, 1/3 cup nutritional yeast, 1 1/2 tsp salt, and 1 tsp dry herbs in a medium-sized mixing bowl and give it all a stir.

Add 1 cup of water and stir well until it forms a smooth paste.

Add the remaining 1 cup of water and 1/3 cup of olive oil and stir well until all of the oil is incorporated.

Toss in about 1 1/2 cups of finely chopped veggies of your choice.  (You can also add some shredded vegan cheese, vegan bacon bits, or vegan sausage crumbles at this time.)

Scoop about 1/4 cup of the batter into greased into a greased muffin tins and fill to the top.

Bake at 375°F (190° C)for about 30 minutes until they are dry on the top and have small cracks.

Take out of the oven, let cool for about 15 minutes, then run a sharp knife around the edges to help release them from the muffin tin.  Flip the muffin tin over onto a clean countertop and they will fall out.

These Southwest Vegan Egg Cups are the perfect make-ahead savory breakfast! They're packed with protein and flavor, and can be enjoyed cold or warm.

Southwestern Vegan "Egg" Cups

(165 g) chickpea flour

(25 g) nutritional yeast

(453 g) soft silken tofu*

(120 ml) non-dairy milk

chili powder

cumin

garlic powder

black pepper,

salt

baking powder

yellow onion, finely diced

red bell pepper, finely diced

(113 g) can diced green chiles

vegan cheese (optional)

Prep: 

Preheat the oven to 350F. Grease or line a muffin pan and set aside.

Blend: 

Add the chickpea flour, nutritional yeast, tofu, milk, chili powder, cumin, garlic powder, black pepper, and salt to a high-speed blender. Blend on high for 45-60 seconds, until a smooth &#8220;batter forms&#8221;. Scrape the sides of the blender with a spatula as necessary.

Mix: 

Transfer the &#8220;egg&#8221; batter to a large bowl, then add in the onion, bell pepper, green chiles, and vegan cheese (if using). Fold the veggies into the batter until evenly combined.

Bake: 

Divide the &#8220;egg&#8221; batter evenly into the muffin tins, then bake in the middle rack of the oven for 37 to 40 minutes, or until the top of the muffins are puffy and slightly golden. Remove from the oven and set sit in the baking tray for 5 to 7 minutes, where the muffins will deflate. Then, transfer to a cooling rack and let cool completely.

Serve &amp; Storage

the &#8220;egg&#8221; muffins can be enjoyed immediately, or store them in an airtight container in the refrigerator for up to 5 days. The texture of these is more similar to eggs once they sit in the fridge overnight! Leftovers can be enjoyed cold, or warmed up in the toaster oven or microwave.

Made this for dinner. Soooo good. Between my husband and I, we ate all 12 in one sitting. 😋😋😋

Another great recipe! 
I've had your other egg cups (made with chickpea flour only) which are great, but I've got to say, I reaalllly love the addition of the soft tofu! Changes the texture for the better! Great flavour combo too! 
I didn't have green chiles on hand, so I swapped for salsa! Worked perfectly! Thanks for another great recipe! Will definitely be adding to the regular rotation!

If I freeze these will I have to defrost before reheating or would I be able to reheat straight from frozen? Thanks ☺️

These muffins are full of flavor!!! I absolutely love them. I added olives and sun dried tomatoes. The best way to forget about eggs (my last step in vegan transition, one step at a time)

These turned out fantastic! Perfect for a quick breakfast or snacking in the afternoon. So tasty and versatile. I can't get over how good they are.

https://content.jwplatform.com/videos/Oewo0dC8.mp4

These Southwest Vegan Egg Cups are the perfect make-ahead savory breakfast! They’re packed with protein and flavor, and can be enjoyed cold or warm.

Southwestern Vegan Egg Cups

Like a mini vegan quiche, these breakfast bites are easy to make and totally customizable.

Vegan Egg Bites

olive oil or vegetable broth

garlic,

vegetables like spinach, peppers, asparagus (see notes)

almond milk (or your favorite)

arrowroot starch (or corn, tapioca, potato)

raw cashews (or 2 tablespoons sunflower seed butter

black pepper

kala namak (or 1 teaspoon sea salt)

(8 ounce) box silken tofu

Preheat oven to 350 °F. Line muffin tin...

Preheat oven to 350 °F. Line muffin tin with 6-8 cup liners, or use a silicone muffin mold.

In a skillet over medium heat, sauté garlic,...

In a skillet over medium heat, sauté garlic, spinach and asparagus with olive oil or vegetable broth. Sauté until spinach wilts, about 5 minutes. Set aside.

In a blender jar, combine milk and arrowroot...

In a blender jar, combine milk and arrowroot starch. Blend at highest speed until smooth.

To milk mixture, add cashews, pepper, kala namak,...

To milk mixture, add cashews, pepper, kala namak, and silken tofu. Blend until smooth.

Add sautéed veggies to blended tofu mixture, stirring...

Add sautéed veggies to blended tofu mixture, stirring to combine. Pour equally into prepared muffin cups. (Alternatively, fill each muffin cup with an equal amount of sautéed veggies, then pour blended mixture over each one.)

Bake at 350 °F for 25-28 minutes, or...

Bake at 350 °F for 25-28 minutes, or until golden brown and cooked thoroughly.

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Vegan Egg Muffins

Southwestern Vegan "Egg" Cups

Vegan Egg Bites

Top 3 vegan egg cups recipes from across the web

The most viewed vegan egg cups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Egg Muffins

Southwestern Vegan "Egg" Cups

Vegan Egg Bites

The most viewed vegan egg cups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine