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Vegan Egg Bites

These Vegan Egg Bites are a delicious, healthy option for breakfast or snacks, perfect for a plant-based diet and customizable with your favorite vegetables.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Breakfast, Snack
Cuisine: Plant-Based, Vegan
Calories: 80
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup silken tofu
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup chopped vegetables (like spinach, bell peppers, or mushrooms) Feel free to use any vegetables you have on hand.
  • 1/4 cup plant-based milk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a blender, combine the silken tofu, nutritional yeast, turmeric, garlic powder, onion powder, salt, pepper, and plant-based milk. Blend until smooth.
  3. Stir in the chopped vegetables until evenly distributed.
  4. Grease a muffin tin and pour in the mixture, filling each cup about 3/4 full.
Baking
  1. Bake for 20-25 minutes or until the tops are firm and slightly golden.
  2. Allow to cool slightly before removing from the muffin tin. Serve warm or cold.

Notes

To store Vegan Egg Bites, place them in an airtight container in the refrigerator for up to five days. They can also be frozen for longer storage. Just wrap them tightly in plastic wrap and place in a freezer-safe container. For a denser bite, use extra firm tofu. Experiment with different vegetables or herbs for flavor variations.