Eggy breakfast cups have been around for a while and for good reason – they're tasty, filling, and impressively portable. This recipe keeps the essence of this breakfast favorite intact, but with a few minor changes. The eggs are replaced with chickpea flour, the milk with a dairy-free variety, and the cheese for nutritional yeast and vegan cheddar shreds. The result is a breakfast cup that is every bit as delicious as the original but way healthier!
Cheesy Quinoa Breakfast Cups [Vegan, Gluten-Free]
- In a large bowl, whisk the milk, chickpea flour, yeast, olive oil, salt, and (optional) turmeric until smooth. Loosely cover and let stand for 30 minutes or refrigerate for up to 24 hours.
- Preheat oven to 375°F. Grease, spray, or line 6 cups of a standard muffin tin.
- Add the quinoa and all but 2 tablespoons of the green onions to the chickpea batter. Divide mixture evenly between the prepared cups. Divide cheese evenly among the cups, pressing down slightly into batter. Sprinkle with remaining green onions.
- Bake in the preheated oven for 20-25 minutes until the centers are just set. Transfer to a cooling rack and cool for at least 15 minutes. Remove from tin and serve warm or cool completely.