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Vegan Baked Egg Cups

Vegan Baked Egg Cups

$7.01 recipe | $0.44 serving
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Snack
Cuisine American, Gluten-Free, Vegan, Western
Servings 16 servings
Calories 96 kcal

Equipment

  • Medium saucepan
  • Muffin pan
  • Food processor or blender
  • Large mixing bowl
  • Small mixing bowl or mason jar

Ingredients
 

Egg Cup Base

  • 1 brick medium tofu ($2.27)
  • cup chickpea flour ($0.42)
  • 1 tbsp apple cider vinegar ($0.06)
  • 1 tbsp tahini ($0.06)
  • ¼ cup nutritional yeast ($0.96)
  • 1 tsp turmeric ($0.01)
  • 1 tsp onion powder ($0.08)
  • 1 tsp paprika ($0.10)
  • sea salt & pepper to taste ($0.02)

Mix-Ins

  • 1 tbsp 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)
  • cup corn kernels ($0.11)
  • 2 cups packed kale leaves, chopped ($0.58)
  • ½ cup cherry tomatoes, halved ($0.48)

Tahini Drizzle

  • ¼ cup runny tahini ($0.24)
  • 2 tbsp Valentina hot sauce ($0.12)
  • 1 tbsp lemon juice ($0.09)
  • ¼ cup water ($0.00)
  • a pinch of sea salt ($0.01)

Instructions
 

  • 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).

Mix-Ins

  • 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.

Tahini Drizzle

  • 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

Notes

  • You can use any hot sauce for the tahini drizzle, but we find Valentina to be the best for this recipe.

Nutrition

Nutrition Facts
Vegan Baked Egg Cups
Serving Size
 
1 serving
Amount per Serving
Calories
96
% Daily Value*
Fat
 
5.2
g
8
%
Saturated Fat
 
0.7
g
4
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
1.1
g
Monounsaturated Fat
 
1.4
g
Cholesterol
 
0
mg
0
%
Sodium
 
21.6
mg
1
%
Potassium
 
112.7
mg
3
%
Carbohydrates
 
6.3
g
2
%
Fiber
 
1.7
g
7
%
Sugar
 
1.8
g
2
%
Protein
 
6.8
g
14
%
Vitamin A
 
471
IU
9
%
Vitamin C
 
16.4
mg
20
%
Calcium
 
102.1
mg
10
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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