Start your day on a good note with these high protein, gluten-free, and vegan baked egg cups! Make a batch ahead of time for a quick and easy breakfast or snack.
If you're someone who doesn't love sweet breakfasts, then this recipe is for you. It's savoury, hearty, and a little spicy. We've got you covered.
Table of Contents
You know how the saying goes. Breakfast is the most important meal of the day. Well, it's true. Not only does eating breakfast sets you up for fewer food cravings later at night, but it can also help boost your mood and promote better sleep.
We are split down the middle on whether sweet or savoury breakfasts are better. But, we do know one thing. These egg cups are absolutely delicious, whether you're a sweet or savoury kind of person.
It's the perfect way to get some nutrients in your belly without tons of preparation, especially when you meal prep a big batch to keep on hand.
The best thing about these cups is how customizable they are. You can make endless variations just by switching up the vegetable mix-ins or toppings. You can serve these on their own, or with toast, avocado, and fruit for a super well-rounded meal!
🍲 Key ingredients
- Tofu: if there is something tofu can't do, we'd love to know. But until then, we'll keep using it for just about anything. In this recipe, it creates an "egg-like" texture while also boosting the protein content. Plus, tofu contains high amounts of calcium, which is important for bone health! We highly suggest using medium tofu because the firm or extra-firm varieties will end up being too chewy.
- Nutritional Yeast: to achieve a delicious and savoury flavor, we use nutritional yeast. We'll let you in on a little secret — It's one of our vegan superpower foods. Nooch is full of plant-based protein and B vitamins, including B12, which is important for vegans to be mindful of.
- Chickpea Flour: what better ingredient to include in these already amazing cups than chickpea flour? It not only helps bind everything together, it also provides even more protein, fiber, and iron to this meal. Just ¼ cup of this naturally gluten-free flour contains 5g protein and 18% of your daily fiber needs. Unbelievable!
- Veggies: we love mixing things up when it comes to the veggies in these cups. Our favorites include kale, mushrooms, onions, garlic, and peppers. They each add such a unique flavor and texture. But, there are a ton of different mix-ins to choose from! You can use whatever you have on hand, or whatever you're in the mood for.
To start these cups off, preheat your oven to 400 degrees F. Then, lightly grease 16 muffin cups with coconut oil. We've also made these with parchment paper crosses to avoid having to use oil. If you want to go this route, just cut some strips of parchment paper and cross 2 in each muffin cup (see photos below). Make sure the strips are long enough to grab after they're baked.
For the vegetables, heat some olive oil in a pan over medium. Add in onions and mushrooms, and sauté those for a couple of minutes.
Next, add in your minced garlic, bell pepper, and corn, and cook for another minute or so. Lastly, add in the chopped kale and cherry tomatoes. Cook for another minute, or until kale is wilted to your liking. Remove your saucepan from the stove, and set it aside.
Next, you'll add the tofu, chickpea flour, apple cider vinegar, tahini, nutritional yeast, turmeric, onion powder, paprika, and salt & pepper to a food processor. Mix on high until you see a smooth consistency. You may have to stop it once or twice to scrape down the sides.
Once your tofu mixture is blended, transfer it to a large mixing bowl and add in sautéed vegetables. Combine everything well, then divide the batter evenly into greased or parchment-lined muffin tins. Since the egg cups won't rise much, you can fill them pretty much to the top.
Bake on 400 degrees F for 30-35 minutes, or until the tops are golden brown, the middle is firm, and the edges are slightly pulling away from the pan.
In the meantime, prepare your tahini drizzle by mixing all of the ingredients together in a small container or mason jar.
Let the egg cups cool in the muffin tins for 10-15 minutes, then run around the edges with a small knife to pop each one out. Serve the egg cups with a drizzle of the tahini sauce over top and some sliced green onions.
These egg cups store well in the fridge for up to 3-4 days or in the freezer for up to 4 months in an airtight container. When you are ready to serve them, remove them from the freezer and reheat immediately in a toaster oven or microwave for 1-3 minutes. You can also eat these cold.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Don't add the tahini drizzle
- Use spinach instead of kale
- Try out a cheaper oil like canola
🍴 Tasting notes
It's hard to think of any reason why you wouldn't love these. They're:
- Full of plant protein
If you try these out, please rate them and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Vegan Baked Egg Cups
- Medium saucepan
- Muffin pan
- Food processor or blender
- Large mixing bowl
- Small mixing bowl or mason jar
Egg Cup Base
- 1 brick medium tofu ($2.27)
- ⅓ cup chickpea flour ($0.42)
- 1 tablespoon apple cider vinegar ($0.06)
- 1 tablespoon tahini ($0.06)
- ¼ cup nutritional yeast ($0.96)
- 1 teaspoon turmeric ($0.01)
- 1 teaspoon onion powder ($0.08)
- 1 teaspoon paprika ($0.10)
- sea salt & pepper to taste ($0.02)
- 1 tablespoon olive oil ($0.12)
- ½ medium white onion, diced ($0.12)
- 3-4 brown mushrooms, diced ($0.18)
- 4 cloves garlic, minced ($0.16)
- 1 medium red bell pepper, diced ($0.82)
- ⅔ cup corn kernels ($0.11)
- 2 cups packed kale leaves, chopped ($0.58)
- ½ cup cherry tomatoes, halved ($0.48)
- ¼ cup runny tahini ($0.24)
- 2 tablespoon Valentina hot sauce ($0.12)
- 1 tablespoon lemon juice ($0.09)
- ¼ cup water ($0.00)
- a pinch of sea salt ($0.01)
- First, preheat your oven to 400°F and lightly grease 16 muffin cups with coconut oil. Or, cut some strips of parchment paper and cross 2 in each muffin cup (just make sure the strips are long enough to pull the egg cups out at the end).
- For the vegetables, heat the olive oil in a saucepan over medium. Add in onions and mushrooms and sauté for 2-3 minutes.
- Next, add in minced garlic, bell pepper, and corn, and cook for another 1-2 minutes.
- Lastly, add in kale and cherry tomatoes, and cook until kale is wilted. Remove pan from heat, and set it aside.
Egg Cup Base
- To a food processor or blender, add in tofu, chickpea flour, apple cider vinegar, tahini, nutritional yeast, turmeric, onion powder, paprika, and salt & pepper. Blend on high until you achieve a smooth consistency.
- Once tofu mixture is blended, transfer to a large mixing bowl and add in sautéed vegetables. Combine everything well, then divide evenly into muffin tins. Since the quiche cups won't rise much, you can fill them up to the top.
- Bake on 400°F for 30-35 minutes, or until the tops are golden brown, the middle is firm and the edges are pulling away from the pan.
- In the meantime, prepare your tahini drizzle by mixing all of the ingredients together in a small container or mason jar.
- Let the egg cups cool in the muffin tins, then run around the edges with a small knife to pop each one out. Serve the cups with tahini sauce drizzled over top and some sliced green onions.
- Let your egg cups cool completely on a rack before transferring to an airtight container to store in the fridge or freezer
- You can use any hot sauce for the tahini drizzle, but we find Valentina to be the best for this recipe.
♻️ Similar recipes
For more tasty dish ideas, check out our:
- The perfect tofu scramble for a protein-packed morning to start your day.
- Mushroom hummus toast as a quick go-to savoury. breakfast for busy mornings.
- No-knead sourdough bread if you want a bread recipe that will convert you to only making your own.
- Savoury lentil oatmeal if you need a hearty and nutritious meal before a long day.
Yes, you can bake these in muffin liners. However, just be aware that they tend to stick to the muffin liners more than if you just use parchment paper crosses or oil the muffin tin.
Yes, these vegan egg cups can definitely be frozen! We love making a big batch ahead of time to freeze for the week ahead. Freeze them with parchment paper in between layers to prevent sticking. And to reheat them, just pop a few in the microwave or toaster oven for 1-3 minutes before serving.
The turmeric is not necessary in this recipe for taste. We just add it in for color and health benefits. If you don't have turmeric, don't worry about it.