We love a convenient breakfast - and these Vegan Egg Muffins are just that! Bake them up once for a grab and go breakfast that will keep you feeling satisfied all morning.
Sometimes breakfast just needs to be easy & healthy and these Vegan Egg Muffins are just the thing! These breakfast bites are made with a base of a protein packed chickpea & tofu "egg" and then mixed with satisfying breakfast potatoes & veggies to ensure you are getting the most for your effort.
This recipe was inspired by my Vegan Frittata and my favorite breakfast bake, but made for on the go eating!
How to make Vegan Egg Cups
These breakfast cups come together in just a few easy steps:
- Prepare your muffin tin with a light non-stick spray or reusable liners and preheat your oven!
- Blend up the vegan egg mix until smooth and creamy.
- Mix it all together and divide between your muffin tins.
- Bake, let cool & enjoy!
Important Removal Tip: If you try to remove them from the tin while they are still hot, you may struggle or they could fall apart! Let them cool for 10-15 minutes before running a butter knife around the edges and carefully popping them out of the tin for the best result!
Substitutions
The fun thing about these breakfast bites is that you can personalize them to your liking! Keep the egg base the same and mix up the add ins to your preferences or whatever veggies you have in your fridge.
- If swapping the vegetables- just make sure they are chopped small and don't overfill the tin, or the cups may not hold together. I would suggest 2 cups of diced vegetables max.
- Omit the fennel & red pepper flakes if you'd like! I enjoy the fennel for a little bit of a sausage-y kick, but it can be left out if that isn't to you liking. Feel free to go wild and experiment with other spices or herbs of your choosing.
- Make it cheesy- stir in ⅓ cup of vegan shredded cheese
Storage
Once the Vegan Egg Muffins are completely cooled they can be stored in the fridge for up to 4 days.
They will also freeze well (up to 6 months), so if you love them, make a double batch and freeze some for later!
Enjoy these eggy bites? Try these next:
Recipe
Vegan Egg Muffins (chickpea frittata)
Ingredients
- ¼-½ teaspoon fennel seeds
- ¼-½ teaspoon red pepper flakes optional
- 2 cups frozen shredded potatoes
- 2 cups frozen onion & peppers, chopped
Chickpea "Egg"
- ¾ cup chickpea flour
- 1 block extra firm silken tofu (10.9oz) 308g
- ¼ cup nutritional yeast
- ½ teaspoon black salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- 1 cup water
Instructions
- Preheat oven to 400℉. Prepare a 12 muffin tin, with a light coating of non-stick spray if needed.
Prepare the "egg"
- Add all egg ingredients into a blender and process until smooth.
Combine
- To a large bowl, add the egg mixture, fennel, red pepper flakes (if using), shredded potatoes, onion & peppers. Mix well.
- Divide the mixture between the 12 muffin cups.
Bake
- Bake for 28-32 minutes. Center should not be jiggly; the egg cups should appear set and the edges slightly browned.
- Allow them to cool for at least 10-15 minutes before carefully removing from the tin.
- Enjoy them warm or cold and store leftovers in the fridge for easy meal starters or a snack!
Notes
Nutrition
*Nutrition information is an estimate provided as a courtesy and may vary depending on the specific ingredients, brands, and portion sizes used.
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