vegan egg muffins

This Chickpea Flour Mini Quiche recipe is perfect for a vegan eggless breakfast or brunch!

Chickpea Flour Mini Quiche

chickpea flour

yeast

tsp baking powder

tsp salt

tsp ground pepper

garlic powder

almond milk

red bell pepper

jalapeno pepper, chopped

red onion

spinach

Mix the chickpea flour, nutritional yeast, baking powder, salt, pepper and garlic powder together in a bowl until combined, then add the almond milk and whisk together until smooth.

Add the chopped veggies and mix to combine.

Spray a muffin tin with cooking spray and then spoon the mixture into each muffin tin with the batter.

Bake for 27-30 minutes, let cool before removing from the pan.

Just made these and they are very tasty...love the jalapeño in the mix...adds a nice spicy hot touch.  Husband liked them ...I was pleased.  I had to bake them about 45 minutes.  Might be my oven.  Thanks for a fun recipe.

These were so delicious! It is such a versatile recipe.  I ended up using oat milk and using peppers and asparagus instead of spinach. But they were still amazing! If you want a more “eggy” taste then Indian Black Salt can be added or throw in your favorite vegan cheese or meat substitutes if thats what you like. I seriously just love recipes like this that work as a reliable “base” that can be used for any of your favorite add ins/leftovers. 5 stars! 

FANTASTIC!! I added a bit of cilantro.  YOU'RE a ROCK STAR!!  LOVE THEM!!!
Also ..THE BEST chia pudding recipes that I have found!!!  You are a GIFT!!!

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

Make your own Chickpea Flour Mini Quiche at home that is completely egg-less and vegan friendly!

Chickpea Flour Mini Quiche.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

(165 g) chickpea flour

(25 g) nutritional yeast

(453 g) soft silken tofu*

(120 ml) non-dairy milk

chili powder

cumin

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.

Top 2 vegan egg muffins recipes from across the web

The most viewed vegan egg muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chickpea Flour Mini Quiche

Southwestern Vegan "Egg" Cups

Top 2 vegan egg muffins recipes from across the web

The most viewed vegan egg muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Flour Mini Quiche

Southwestern Vegan "Egg" Cups

The most viewed vegan egg muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine