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.
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