Baked Egg Cups
[Vegan]

For the Prep:

1. 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 Mix-Ins:

1. For the vegetables, heat the olive oil in a saucepan over medium. Add in onions and mushrooms and sauté for 2-3 minutes.
2. Next, add in minced garlic, bell pepper, and corn, and cook for another 1-2 minutes.
3. Lastly, add in kale and cherry tomatoes, and cook until kale is wilted. Remove pan from heat, and set it aside.

For the Egg Cup Base:

1. 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.
2. 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.
3. 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.

For the Tahini Drizzle:

1. In the meantime, prepare your tahini drizzle by mixing all of the ingredients together in a small container or mason jar.
2. 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.
3. Let your egg cups cool completely on a rack before transferring to an airtight container to store in the fridge or freezer