Mini ‘Egg’ Breakfast Cups (Gluten Free, Vegan)

Prep: 10 minutesCook: 25 minutesTotal: 35 minutes
Yield: 6Category: Breakfast
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This vegan version of classic egg cups is so easy to make and replicates the taste and texture really well. I used to make a batch of these for the week every Sunday and have them as a quick and easy breakfast on the go so it is great to finally have created a vegan friendly version.

I use tofu in place of egg in this recipe and although these make a great substitute, if you do not like tofu then you will not like these muffins! I use Kala Namak in this recipe, or black salt, which has a strong sulphur like taste and that really helps to replicate that ‘eggy’ taste.

I usually use red pepper, spring onion, cherry tomatoes and mushrooms in these breakfast ‘egg’ muffins as this is what I normally have in the refrigerator but you could throw in any vegetables that need eating. Keep in mind that some vegetables, eg broccoli, will need cooking before adding to the batter if you choose to use it. If desired, you could also add a little bit of dairy free cheese to the mixture before dividing amongst the holes in the muffin tray or add a sprinkle to the top of each one.

This recipe usually makes six muffins, however, depending on the size of the tray you use and the amount of vegetables you add this may differ slightly. I have noted the bake time to be 25 minutes but this will vary depending on how hot your oven gets and how long it has been preheated for. You will be able to tell when the top is cooked but you may need to insert a toothpick after 25 minutes and, if it doesn’t come out clean, allow another five minutes in the oven.

I usually use a silicone muffin tray for this recipe for ease but you could use any type, just ensure you line it with parchment paper. Allow the muffins to cool before removing from the tray.

These breakfast ‘egg’ cups will last for around three days when stored in the fridge.

If you’re looking for other tofu egg recipes, you might like my One Pan Tofu Fried Rice recipe which can be found here or my basic Scrambled Tofu ‘Egg’ recipe.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 400g 1 + 1/2 cups medium firm tofu
  • 3 tbsp nutritional yeast
  • 3 tbsp soya milk
  • 1 handful cherry tomatoes
  • 1/2 handful chestnut mushrooms
  • 2 spring onions
  • 1/2 red pepper
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp kala namak (black salt)
  • 1/2 tsp mixed herbs
  • 1/4 tsp garlic salt
  • 1/4 tsp onion salt
  • pinch black pepper


  1. Press the tofu and squeeze out any excess liquid
  2. Break into pieces and add to a blender or food processor along with the soya milk. Blitz until a smooth thick liquid forms
  3. Add all of the seasoning and the nutritional yeast to the blender and blitz again for a few more minutes until everything is well distributed throughout and the tofu changes to a pale yellow colour
  4. Scrape the mixture out into a large mixing bowl
  5. Roughly chop the vegetables and add them to the mixing bowl, stir well so they are evenly distributed throughout the mixture. If desired hold a handful back to scatter across the top of the muffins
  6. Use a tablespoon to evenly divide the mixture into the holes in a lined or greased muffin tray.
  7. Scatter any additional vegetables or dairy free cheese across the top of the muffins before placing in a preheated oven to bake for 25 minutes at 180 degrees Celsius


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