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Vegan Egg Muffins

Savory Vegan Egg Muffins to Kickstart Your Day Right

These Vegan Egg Muffins are a nutritious, high-protein breakfast option that is simple to make and packed with flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1 block Medium Firm Tofu Acts as the core ingredient to mimic egg texture.
  • 1 cup Chickpea Flour Can be swapped with all-purpose flour.
  • 1 tbsp Nutritional Yeast Delivers a cheesy, umami flavor.
  • 1/4 tsp Black Salt (Kala Namak) Offers an egg-like flavor.
For the Veggies
  • 1 cup Bell Pepper Adds sweetness and color.
  • 1 cup Broccoli Provides a nutritious crunch.
  • 1/2 cup Corn Brings sweetness and a pop of flavor.
Optional Flavor Boosters
  • 1 tbsp Miso Paste Enhances the umami factor.
  • 1 tbsp Tahini Contributes creaminess.

Equipment

  • blender
  • Muffin tin
  • skillet

Method
 

Step-by-Step Instructions for Vegan Egg Muffins
  1. Preheat your oven to 350°F (175°C). Blend tofu, chickpea flour, nutritional yeast, black salt, and optional miso paste until smooth.
  2. In a skillet, sauté bell peppers, broccoli, and corn in olive oil for 5-7 minutes until tender.
  3. Fold cooked vegetables into the tofu mixture until evenly mixed.
  4. Grease a muffin tin and fill each cup three-quarters full with the mixture.
  5. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
  6. Let cool for about 5 minutes, then carefully lift the muffins out of the tin.

Nutrition

Serving: 1muffinCalories: 100kcalCarbohydrates: 10gProtein: 6gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

These Vegan Egg Muffins are customizable with various vegetables and flavors, perfect for meal prep or brunch gatherings.

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