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.