Makes 10 cups
Prep-Time 15 mins
Cook-Time: 25 minutes
These egg style cups are a spin on the traditional omelette. They have little preparation time and are easily customized. For these ones I opted for green onion and red pepper, I also topped some with vegan cheese shreds for my husband because he loves the cheesy texture.
These cups are great on the go or for a big Sunday breakfast pairing nicely with some homemade hash browns, toast and your favorite fruit- they also taste great with ketchup if you are a ketchup on your vegan eggs type of person !
The base of this recipe is quinoa flour, you can also use chickpea flour but the ratio to water and flour may vary slightly. I like the quinoa flour because quinoa is a complete protein. If you haven’t included quinoa into your diet, then you should get on it! Quinoa is a super-food and one of the only complete protein sources in the vegan diet. You can still get complete proteins in a vegan diet, of course, quinoa is just an all in one source. The three other important ingredients for this recipe are the nutritional yeast, black salt and turmeric. Nutritional yeast and black salt give it that egg-y flavor, nutritional yeast has the added benefit of being NUTRITIOUS- it is loaded with B-vitamins. B-vitamins are needed daily as they are water-soluble meaning they do not store very well in the body and need to be replenished daily. Turmeric is added for flavor and for the natural yellow color, turmeric is also a fantastic antioxidant and anti-inflammatory.
As previously mentioned, preparation time is quick and simple. The majority of the time comes from chopping up the veggies. For this recipe I included green onion and red pepper. These are two ingredients I always add to my tofu scramble, so naturally I needed to include it into these cups as well. The dry ingredients including the flour, nutritional yeast and spices are mixed together first in a separate mixing bowl, chopped veggies are added and then the water should be mixed in slowly until the perfect consistency is achieved. The consistency should be slightly thinner than a pancake batter. The batter is then scooped into a greased muffin pan and popped in the oven for 25-30 minutes. Easy right?!
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- 1 1/2 cups Quinoa Flour
- 1 tbsp Nutritional Yeast
- 1 tsp Baking Powder
- 1 tsp Garlic Powder
- 1 tsp Turmeric
- 1/4 tsp Black Salt
- 1/2 cup Green Onions
- 1/4 cup diced Red Bell Pepper
- 1 – 1 1/4 cup room temperature Water
- Salt and Pepper to Taste
- Vegan Cheese Shreds (optional)
- Pre-heat oven to 375′
- Begin by dicing up vegetables. Set aside.
- In a medium size mixing bowl combine all dry ingredients and spices. Add onion and red pepper and give a quick stir. Slowly add the water while using a whisk to stir, continue to whisk in the water until the desired consistency is achieved. The batter should be that of a slightly thinner pancake batter.
- Use oil or a non-stick spray of your choice to line the muffin pan to avoid sticking.
- Use a 1/4 cup measuring spoon to distribute the batter. Sprinkle on vegan cheese shreds to the tops of each cup (optional).
- Place in the oven on the middle rack for 25- 30 mins. Twenty minutes into the baking check the cups with toothpick to see how much longer they may need in the oven, when the cups are done baking the toothpick should come out a little sticky but not liquid. This shows that they are cooked but not too dry.
- Remove from the oven and pair with toast and fruit for a delicious breakfast!