Egg Muffins Recipe
These egg muffins prove breakfast can organize itself without cracking shells or patience.
Fluffy vegan egg, colorful veggies, and confident seasoning make mornings feel handled.
Grab one, skip chaos, and start days like you planned ahead.
Egg Muffins Recipe
This vegan egg muffins recipe delivers fluffy texture, solid protein, and grab-and-go ease without animal ingredients. Perfect for busy mornings, meal prep wins, or polite brunch flexing.
Ingredients
- Firm tofu: 300 g
- Chickpea flour: 3 tbsp
- Nutritional yeast: 2 tbsp
- Turmeric powder: ¼ tsp
- Black salt kala namak: ½ tsp
- Olive oil: 1 tbsp
- Bell pepper finely chopped: ½ cup
- Onion finely chopped: ¼ cup
- Spinach chopped: ½ cup
- Black pepper: ¼ tsp
- Salt: ¼ tsp
Instructions
- Preheat oven to 180°C and grease muffin tray lightly.
- Add tofu, chickpea flour, nutritional yeast, turmeric, black salt, oil, pepper, and salt to blender.
- Blend until smooth and pourable.
- Fold bell pepper, onion, and spinach into the mixture.
- Spoon batter evenly into 8 muffin slots.
- Tap tray gently to release air bubbles.
- Bake 18–20 minutes until set and lightly golden.
- Cool 5 minutes, then remove muffins carefully.
- Serve warm or store chilled.
Notes
Nutritional Values (Per Serving)
- Calories: 290 kcal
- Total Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 18 g
Vitamins & Minerals (Per Serving %)
- Vitamin B12: 30%
- Calcium: 35%
- Iron: 28%
- Magnesium: 22%
- Phosphorus: 30%
Additional Notes / Tips to Enhance the Flavor
Add mushrooms for brunch-level confidence.Sprinkle chili flakes if mornings need motivation.
Store refrigerated up to four days for effortless wins.
