These delicious, make-ahead breakfast cups are crispy, savory, and packed with flavor—completely egg-free and bacon-free! Perfect for meal prep!
Ingredients:
For the “Egg” Mixture:
- ½ block firm tofu, crumbled
- ¼ cup unsweetened plant-based milk
- 1 tbsp nutritional yeast (for a cheesy flavor)
- ½ tsp turmeric (for color)
- ¼ tsp black salt (Kala Namak) (for an eggy taste)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp chickpea flour (or cornstarch, for binding)
- Salt & black pepper to taste
For the Vegan “Bacon”:
- 4 strips vegan bacon (store-bought or homemade)
Optional Add-Ins:
- ¼ cup chopped bell peppers
- ¼ cup spinach or kale, finely chopped
- 2 tbsp vegan cheese (shredded, optional)
Instructions:
1️⃣ Prep the “Egg” Mixture
- Blend or whisk together crumbled tofu, plant milk, nutritional yeast, turmeric, black salt, garlic powder, onion powder, and chickpea flour until smooth.
- Stir in chopped veggies and vegan cheese (if using).
2️⃣ Prepare the Muffin Tin
- Preheat oven to 375°F (190°C).
- Grease a muffin tin or use silicone liners.
- Wrap vegan bacon strips around the sides of each muffin cup to form a “cup” shape.
3️⃣ Fill & Bake
- Spoon the tofu mixture into each bacon-lined cup, filling to the top.
- Bake for 20-25 minutes until firm and slightly golden.
4️⃣ Cool & Serve
- Let cool for 5 minutes before removing.
- Enjoy warm or store for meal prep (see below)!
