Vegan Egg Bites
Vegan Egg Bites are the perfect start to the day! Loaded with protein, veggies, and nutrients, these delicious bites are quick, easy to make, and ideal for meal prepping.
Servings: 12 egg bites
Calories: 54kcal
Equipment
- Silicone Muffin Cups
Ingredients
- 16 ounces silken tofu
- ¼ cup nutritional yeast
- ½ cup chickpea flour
- ½ tsp baking powder
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ tsp onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ cup finely diced zucchini
- ¼ cup finely diced red pepper
- ¼ cup vegan shredded cheese
Instructions
- Preheat your oven to 375°F. Lightly grease a muffin tin or line it with silicone muffin cups.
- In a blender or food processor, combine silken tofu, nutritional yeast, chickpea flour, baking powder, turmeric, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy.
- Finely chop the veggies. If using mushrooms or zucchini, lightly sauté them in a pan to remove excess moisture.
- Pour the tofu mixture into a mixing bowl. Fold in the chopped veggies and any optional add-ins like vegan cheese.
- Spoon the mixture into the muffin tin, filling each cup almost to the top. Tap the tin lightly on the counter to remove air bubbles and settle the mixture.
- Bake for 25-30 minutes, or until the tops are set and slightly golden. A toothpick inserted into the center should come out clean.
- Let the egg bites cool in the muffin tin for 5-10 minutes before gently removing them. Garnish with fresh herbs if desired and serve warm.
Video
Notes
- When blending your ingredients, you may need to scrape down the sides of the blender to ensure everything is thoroughly combined.
- If you use zucchini, mushrooms, onions, or other vegetables with a high water content, saute them first to sweat out the excess liquid.
- A fine dice is best when preparing your vegetables for this recipe.
- A folding motion best mixes your diced vegetables into the tofu mixture.
- Use silicone muffin cups or a silicone muffin tray.
- Store in the fridge for up to 5 days, or the freezer for up to 3 months.
Nutrition
Calories: 54kcal | Carbohydrates: 6g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 144mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg