Go Back
–+ servings
Vegan Egg Muffins

Savory Vegan Egg Muffins for a Protein-Packed Breakfast

Enjoy these Vegan Egg Muffins, a delicious, protein-packed breakfast option that mimics traditional flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 block Medium Firm Tofu Drain and press to remove excess moisture.
  • 1 cup Chickpea Flour Can substitute with almond flour.
  • 1/4 cup Nutritional Yeast Increase for stronger flavor.
  • 1/2 teaspoon Black Salt (Kala Namak) Gives distinct sulfur flavor.
  • 1 cup Vegetables (e.g., bell pepper, broccoli, corn) Can substitute with seasonal veggies.
  • 2 tablespoons Miso Paste Enhances flavor; can substitute with tahini.

Equipment

  • Muffin tin
  • Mixing Bowl
  • hand mixer or blender
  • Spatula

Method
 

Step‑by‑Step Instructions for Vegan Egg Muffins
  1. Begin by draining and pressing the medium firm tofu to remove excess moisture. Crumble the tofu into a mixing bowl.
  2. Add chickpea flour, nutritional yeast, black salt, and miso paste to the crumbled tofu. Mix until fully combined and smooth for about 2-3 minutes.
  3. Fold in your choice of chopped vegetables using a spatula, distributing them evenly throughout the batter.
  4. Preheat your oven to 375°F (190°C). Spoon the mixture evenly into a greased muffin tin, filling each cup about three-quarters full. Bake for 25-30 minutes.
  5. Remove muffins from the oven and allow them to cool in the tin for about 10 minutes before transferring to an airtight container.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 10gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 350mgPotassium: 200mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 70mgIron: 1.5mg

Notes

For best results, press tofu well and experiment with different veggies. Store in an airtight container for up to 4 days, freeze for longer storage, and reheat gradually.

Tried this recipe?

Let us know how it was!