These Southwest Vegan Egg Cups are the perfect make-ahead savory breakfast! They’re packed with protein and can be enjoyed cold or warm.
Looking for a savory and meal-prep friendly breakfast option? I’ve got you covered with these Southwestern Vegan “Egg” Cups! I love to make a batch of these at the beginning of the week for a quick breakfast bite or grab-and-go snack.
I suppose if we’re being technical you could also call these be mini frittatas or frittata muffins – either way, they’re totally delicious, naturally vegan & gluten-free, and packed with protein!
INGREDIENTS + INSPIRATION
These southwestern-style egg muffins are actually inspired by those pre-flavored cartons of scrambled eggs – please tell me someone else remembers those! I was obsessed with the southwestern style one and decided it was high time I made a plant-based alternative.
These southwestern Vegan “Egg” Muffin Cups are full of veggies and Tex-Mex flavor thanks to a few simple ingredients:
I decided to use a combination of both silken tofu and chickpea flour for this recipe for the best eggy texture! Both ingredients are a great source of protein – the tofu gives these “egg” cups a little bounce, while the chickpea flour keeps them from being too soggy. You can find chickpea flour in the baking aisle of most grocery stores, or you can buy it online!
HOW TO MAKE VEGAN EGG MUFFINS
Besides the fact that this recipe tastes amazing, I LOVE that it comes together in almost no time at all, too! It’s seriously the perfect meal-prep friendly breakfast — mix a few things together, then pop those babies in the oven while you work on something else.
- Blend the tofu, chickpea flour, milk, and seasonings together until smooth and silky
- Pour the blended egg mixture into a bowl, then fold in the vegetables
- Divide evenly in a muffin pan, then bake until golden.
- Serve and enjoy!
These egg muffins are great on their own, but if enjoying at home I love to take these to the next level and top with avocado or dunk them in salsa or hot sauce! They’re honestly even better the next day after they set more in the fridge and have a more egg-like texture. You can enjoy them hot or cold, too!
*Note – many recipes include black salt or kala namak in the ingredients, but don’t waste your time – it loses its eggy flavor with heat, so you’re better off just using salt. If you do want to add an eggy flavor to these bites, try sprinkling a little on top right before you dig in!
COOKING TIPS + FAQ:
- Can I add extra veggies? Absolutely! If they are very water dense such as mushrooms, or spinach, I would cook them down first. Tomatoes would also be a great addition!
- Storage: these Southwestern Vegan Egg Cups will keep store in fridge for up to 5 days, or you can freeze your leftovers and store in the freezer for up to 2 months
- Can I make these with a store-bought vegan egg? Yes, an egg replacer like Just Egg will work well here! Whisk 2 bottles of Just Egg with the same seasonings and veggies, then divide into a muffin pan and bake for only 20 to 30 minutes.
If you’re looking for more savory vegan breakfast ideas, you’ll also love this Vegan Breakfast Strata with Sausage and Kale, these Savory Zucchini Muffins, and this Vegan Sweet Potato & Rosemary Quiche!Print
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.
- 1 1/2 cups (165 g) chickpea flour
- 1/2 cup (25 g) nutritional yeast
- 16 ounces (453 g) soft silken tofu*
- 1/2 cup (120 ml) non-dairy milk
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- black pepper, to taste
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 yellow onion, finely diced
- 1/2 red bell pepper, finely diced
- 1 4-ounce (113 g) can diced green chiles
- 1/2–1 cup shredded 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 “batter forms”. Scrape the sides of the blender with a spatula as necessary.
- Mix: Transfer the “egg” 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 “egg” 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 & Storage: the “egg” 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.
- Silken Tofu: I used the “soft” silken tofu that is in the refrigerated section of the grocery store, if you use shelf-stable tofu, try to purchase soft silken tofu as well.