CHICKPEA FLOUR OMELETTE MUFFINS (VEGAN EGG CUPS)
I think we all know that I’m a big fan of sweets, especially for breakfast. When waffles, pancakes and french toast are on the table, why would I even entertain the thought of savoury breakfasts?
But loading up on sugar first thing every morning isn’t great so one of my eating goals for 2017 is to find more savoury vegan breakfasts. Which is why I’m sharing these chickpea flour omelette muffins today.
CHICKPEA FLOUR OMELETTE MUFFINS (VEGAN EGG CUPS)
PREP TIME
10 mins
COOK TIME
30 mins
TOTAL TIME
40 mins
These chickpea flour omelette muffins/vegan egg cups are easy to make, portable, filling and make a great savoury vegan breakfast, on the go.
Recipe type: Breakfast
Cuisine: Vegan
Serves: 6
INGREDIENTS
1 cup chickpea flour
½ cup lite coconut milk or other non-dairy milk
¾ cup water
2 tbsp olive oil
1½ tbsp apple cider vinegar
1 tsp mustard
3 tbsp nutritional yeast
½ tsp turmeric
¼ tsp baking powder
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
Mix-ins*:
1 shallot, minced
½ red bell pepper, diced
1 medium carrot, diced
2 tbsp olives, diced
1 cup chopped kale
1 tbsp olive oil
Optional ingredients:
vegan breakfast sausage
vegan cheese, for topping
INSTRUCTIONS
For the mix-ins:
Heat 1 tbsp olive oil in a medium skillet
Add shallots, bell peppers and carrots and sauté until softened, 2 - 3 minutes. Next, add the vegan sausage, if using, and cook according to package directions. Finally, throw in the olives and kale and sauté until the kale is slightly wilted, 1 - 2 minutes
Remove from heat and set aside
For the chickpea flour egg cups:
Preheat the oven to 450F, grease a muffin tin and set aside
In a medium bowl, whisk together the chickpea flour, coconut milk and water until well combined
Add in remaining ingredients and mix well
Divide the sautéed veggies evenly between muffin tins then do the same for the chickpea flour egg mixture. These won't really rise so fill the muffin cups almost to the top. You should fill get about 6 - 8 cavities
Use a fork or knife to stir the veggies and batter together so the veggies aren't all settled at the bottom then top with vegan cheese, if desired
Bake for 15 minutes then lower the the temperature to 430F and bake for another 10 - 15 minutes or until a toothpick inserted into the muffins comes out clean
Allow to cool for a few minutes, then carefully run a knife around the edges and remove the egg cups from the tin. Be very gentle as they can be fragile when still warm
Serve immediately or transfer to a wire rack to cool completely, before storing in an airtight container in the fridge for up to 5 days