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Breakfast ‘Egg’ Muffins
[Vegan, Gluten-Free]

PE By: Philipp Ertl

Author Bio

Philipp Ertl runs the blog Exceedingly Vegan, which he started because he believes delicious vegan... Read More

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Breakfast 'Egg' Muffins [Vegan, Gluten-Free]

Dairy Free

Egg muffins without the egg. Innovation at its finest. Nutritional yeast and black salt make these egg muffins 'eggy!' These are perfect for breakfast: short preparation time, pop em' in the oven, and serve. And they're just way too cute to pass up. They aren't just full of protein, soy-free,... Read More

Ingredients You Need for Breakfast ‘Egg’ Muffins [Vegan, Gluten-Free]

For the 'Egg' Mixture:

1 1/2 cups of water
1 cup chickpea (gram) flour
2 tablespoons nutritional yeast
1 tablespoon olive oil
1 teaspoon kala namak salt (black salt) (see notes)
1/2 teaspoon garlic powder
Pepper to taste

For the Other Ingredients:

Finely sliced mushrooms
1/2 diced red pepper
Salt and pepper to taste
Spring onions

For the Other Things You'll Need:

Paper muffin baking cups

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How to Prepare Breakfast ‘Egg’ Muffins [Vegan, Gluten-Free]

Preheat your oven to 350°F.
Add all 'egg' mixture ingredients into a blender and blend.
Then finely sliced a few mushrooms, dice 1/2 red pepper and sauté in a bit of oil until they have softened and most of the water from the mushrooms has evaporated. Season with salt and pepper to taste.
Then add the sautéed vegetables to a large bowl.
Pour the 'egg' mixture into the bowl as well and add finely sliced spring onions. Mix together.
Add paper baking cups to a muffin tray and spoon the mixture into the cups. It will be a bit liquidy but don't worry about it, it will work out fine. Bake in the oven for 25-30 minutes.
Serve with a fresh salad on the side.

Notes

You can refrigerate them and then reheat again. Or even freeze, the chickpea flour is quite stable. You can purchase black salt online.

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