Easy as eggs, quicker than oatmeal and so yummy. These vegan breakfast cups will change the way you look at on-the-go breakfast!
Traditionally, omelettes, quiches and frittatas are made with beaten eggs.
This is a vegan version, so we’re using protein-rich chickpea flour as an egg replacement. To make these even better, they’re baked off in perfectly portioned muffin cups for a quick and easy snack for anytime! These vegan breakfast cups are even great straight out of the fridge.
What you’ll need:
1 3/4 cups Chickpea Flour
1/4 cup Nutritional Yeast
1 tsp baking powder
1.5 tsp garlic powder
1.5 tsp dried oregano
1 tsp black salt
2 cups vegetable broth (try my recipe)
3 cups of finely chopped vegetables
- In a large bowl, mix together chickpea flour, nutritional yeast, baking powder, garlic powder, oregano and black salt.
- Add vegetable broth and mix to combine.
- Stir in vegetables.
- Moving quickly, pour mixture into silicone muffin molds or into a lightly greased muffin tin.
- Bake at 375 for at least 35 minutes. Cook times will vary, but to tell if they’re done do the toothpick test. If it comes out clean, they’re ready.
I know it’s hard, but let them cool!!! These need at least 30 minutes to cool before removing them from pan or molds. Once cooled down, enjoy or continue to cool completely and store in fridge for up to a week! They can be reheated in the oven, microwave or toaster oven.
If you try these, let me know! Be sure to follow me on Instagram for more recipes & foodie content @inthekitchenwithkris.
- Chickpea flour tastes terrible when it’s raw. Do not eat this batter, you will be disappointed!
- Black salt is also know as kala namak, this sulpher-smelling salt gives the frittatas somewhat of an eggy-like taste. I got mine on Amazon, but if you don’t have it or don’t want to use it, just substitute with whatever salt you do have!
- Use whatever vegetables you like, as long as you have about 3 cups of *finely chopped* mix-ins, you’re good! I used my food processor to ensure an even, super fine chop.
- Some of my favorite mix-ins are bell peppers, broccoli, olives, kale, potatoes, onions and tomatoes. You could even increase the protein by adding some black beans, tempeh or tofu!
- Great topped with a little vegan cheese!
Recipe Adapted from The Simple Veganista