Savory high protein vegan breakfast recipe
Delicious vegan mini crustless quiche cups. Savory, moist and delicious. Dairy free and gluten free. Delicious vegan egg replacement similar to JUST egg. High protein vegan breakfast and brunch idea.
I’m really excited about this recipe, because omelettes are something I really loved before going vegan. But, once I learned of the horrific conditions chickens go through to lay eggs, even organic free-range eggs, I just couldn’t eat another egg.
This recipe was inspired by Liv B’s recipe. She did a take on a homemade JUST egg which I thought was freaking brilliant. I tweaked her recipe slightly and turned the egg batter into a quiche.
Now, be open-minded. This isn’t going to taste EXACTLY like a quiche, but it will satisfy those cravings and be absolutely delicious in its own way.
I also love this recipe because it’s a great, high protein vegan breakfast idea. Each cup contains 5g. I usually eat 3-4 as a serving. That’s about 15-20g of protein for breakfast! More if you have some peanut butter and toast or anything else with it.
Tips for making vegan quiche cups:
First, buy a small bag of black salt and have it on hand. It’s kind of a vegan essential if you really loved eggs. It will give tofu scramble and vegan omelettes that eggy flavor. It’s affordable and easy to find online.
After the quiche cups are done baking, sprinkle them with a tiny bit of black salt on top. The black salt tends to lose its eggy flavor when you cook it and its most pungent when its raw.
Aquafaba sounds weird, but it’s easy to find. It’s just the water from a can of chickpeas. This is a common vegan egg replacer. It’s used to help bind and fluff foods when baking.
These vegan quiche cups can be eaten as is, with a side of toast and veggie breakfast sausage. Or you can put them on a bagel breakfast sandwich, or chop them up a little and put them in a breakfast burrito.
These vegan quiche cups are
- a great vegan egg replacement
- dairy free
- egg free
- gluten free
- high protein
More vegan breakfast recipes:
Fill the muffin tins with the sauteed vegetables
Step two: Sprinkle some vegan cheese on top of the vegetables. My favorite brand is Chao or Violife.
Next: Fill the muffin tins about ¾ of the way up with the vegan egg batter and top with another sprinkle of cheese.
Step four: Bake in a 350 degree oven for 25 minutes.
Vegan quiche cups
- 1 cup dry yellow split mung beans – Also called moong dal – soaked over night
- 1 cup aquafaba – the water from a can of chickpeas
- ½ cup water
- ⅓ cup shredded vegan cheese
- 1 tbsp vegan butter or neutral oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp turmeric
- 3 tbsp nutritional yeast
- ½ tsp black salt optional but will give this an eggy flavor
- ½ bag of 1lb frozen fajita blend vegetables bell peppers and onions
- Vegan shredded cheese
- 8 white button mushrooms – sliced
- 1 tbsp soy sauce
- Soak your mung beans in a container over night
- Drain and rinse your mung beans the next day
- Pre-heat oven to 350 degrees
- In a blender, blend all the ingredients in the vegan egg section.
- Blend for at least a minute to fluff up the aquafaba
- Put a pan on medium heat and melt some vegan butter or oil
- Sauté the mushrooms, bell pepper & onion blend
- Add the soy sauce and sauté until water from vegetables is gone and mushrooms have browned
- Oil your 12 cup muffin tin
- Place the mushroom and bell pepper mixture evenly in the muffin tin
- Top with a little vegan shredded cheese
- Pour the egg mixture from the blender on top of the vegetables and cheese
- Top with a little more shredded cheese
- Bake for 25 minutes
- Take out of oven and let sit for 5 minutes before removing from the tin
- Sprinkle tops with a tiny bit more of the black salt – be careful, not too much – if you want an eggy flavor.