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Scrumptious Vegan Egg Bites/Muffins | High Protein | Easy Healthy Breakfast

These bite size vegan egg bites will have you coming back for more! They're so flavorful and a perfect breakfast or snack. Usings our No Egg Seasoning to give these bites the perfect eggy flavor. These are also perfect for on the go breakfast! Make these ahead of time and have them ready to go for your busy mornings or when you're headed out the door. They also pack a lot of protein because they are made from tofu and chickpea flour! Great for meal prepping so you always have a healthy breakfast ready to go.

To make these egg bites you'll need some type of a muffin tin, mold or cups. We used a standard muffin sized silicone cups to make the ones we cooked in the instant pot and we used a standard metal muffin tin to make the baked version. For the veggies we used broccoli, mushroom & onion in our egg bites but you can use your favorite ingredients. You can even make a variety! We'll also tell you how to cook them in an air fryer/instant pot and in the oven. This recipe will make about 12 regular sized muffin egg bites.

INGREDIENTS

Egg Mix:

  • 16 oz Firm tofu
  • 1/4 cup Garbanzo Fava Flour (we us Bob's Red Mill, you can also use chickpea flour)
  • 1/8 cup Unsweetened Plant Milk (we used almond milk)
  • 1 tsp Baking Powder
  • 1 Tbs No Egg Seasoning

Veggies:

  • 1 cup Broccoli (finely chopped)
  • 1/2 cup Mushrooms (finely chopped)
  • 1/2 cup Onion (finely chopped)

Other:

  • 1 cup Vegan Mozzarella Cheese (shredded, we used Miyoko's)
  • Oil to line muffin molds (we use high temperature oil, organic canola oil)

INSTRUCTIONS

  • Preheat oven if baking
  • Chop all the veggies finely into small pieces
  • In a blender or food processor add egg mix ingredients, blend until smooth
  • In a small mixing bowl add egg mixture, veggies & cheese
  • Mix well until combined
  • Oil the muffin molds
  • Fill the muffin molds with the egg mixtures
  • Smooth the tops

Cooking in air fryer/pressure cooker:

  • Add 1 cup of water to the pressure cooker
  • Add the trivet and your muffin molds
  • Place the lid on with the pressure seal closed
  • Steam for 10 mins and slow release another 10 mins
  • Stick a toothpick in them to make sure they are done
  • When done remove from pressure cooker with tongs to cool
  • Make sure they are completely cooled otherwise they will stick if still warm
  • Once cooled remove from mold using a spatula to loosen the edges
  • Can be stored in the fridge for later enjoyment

Cooking in the oven:

  • Preheat oven to 375°F or 350°F convection
  • Place muffin molds into the oven
  • Bake for 25 mins
  • Stick a toothpick in them to make sure they are done
  • When done remove from oven to cool
  • Make sure they are completely cooled otherwise they will stick to the pan
  • Once cooled remove from mold using a spatula to loosen the edges
  • Can be stored in the fridge to enjoy at a later time

Enjoy!

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