Delicious vegan egg muffins (mini quiche). Filled with fluffy, homemade plant based egg mixture made from split yellow mung beans. Delicious vegetables are sautéed to perfections then added into this high protein, savory breakfast recipe.
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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 "real eggs", I just couldn’t eat another egg.
If you'd like more egg free vegan breakfast ideas, check out this Vegan Fried Egg Breakfast Sandwich, Easy Vegan Scrambled Egg and this Vegan Breakfast Casserole next.
❤️ Why you'll love this recipe
- A high protein vegan breakfast or brunch idea. Each cup contains 5g of plant based protein. I usually eat 3-4 as a serving. That's about 15-20g of protein for a Sunday brunch. More if you have some peanut butter and toast or anything else with it.
- Great way to meal prep a healthy breakfast for a busy mornings.
- Soy Free and no tofu for those of you that are allergic. The ingredients for this eggless quiche just have to be blended up in the blender and then poured into your baking dish or muffin tin.
- It's a great vegan egg replacement for brunch, if you miss eating eggs, but don't want to harm chickens.
- Gluten free, dairy free, and cholesterol free and made with wholesome ingredients.
- Great for a holiday breakfast, Sunday brunch or a potluck.
🌱 Ingredient notes
- Split yellow mung beans - instead of silken tofu, the base of this recipe is yellow mung beans. They can be found online or in an Indian grocery store. Please don't use green mung beans for this. They have a very different flavor and this recipe won't turn out well.
- Seasonings - I love keeping the seasonings simple by using wea salt, black pepper, garlic powder and onion powder. Feel free to add in fresh herbs as well.
- Nutritional yeast - this gives a nice depth of flavor and cheesiness to the quiche.
- Kala namak (black salt) - this is what is going to give the eggy taste. Kala namak can easily be ordered online or found in an Indian grocery store
- Turmeric powder - this is full of healthy antioxidants but we're using this to add a yellow color to this recipe.
- Non-dairy milk - unsweetened is best but use whatever you have on hand. Make sure it's unflavored. My favorite to use is oat milk because it has the least amount of after-taste.
- Veggies of choice - Feel free to add in your favorite veggies such as baby spinach, or sautéed mushrooms, green onions, red bell pepper, red onion, cherry tomatoes, sun-dried tomatoes, or broccoli.
- Aquafaba - this is just a fancy word for the gooey liquid found in a can of chickpeas. When it's blended up in a food processor or blender, it creates an egg replacement by making this quiche super fluffy and light. It also helps as a binding agent.
- Vegan cheese - I love sprinkling vegan cheddar on top of the mini vegan quiches.
👩🍳 Expert tips
Buy a small bag of black salt and always have it on hand. It lasts forever, is affordable and It’s kind of a vegan essential if you really loved eggs. It will give tofu scramble and vegan omelettes that eggy flavor.
Do not cook the yellow mung beans after or before soaking. Just soak them raw and blend them raw after soaking.
After the vegan egg muffins 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 it has the most egg-like flavor when its raw.
For even more flavor, sauté up some vegan sausage crumbles, vegan breakfast sausages or Vegan Bacon Bits and add them into these vegan egg muffins.
🥄 Mini quiche directions
Step one - Sauté all of the veggies in some vegan butter, coconut oil or olive oil in a large skillet on medium heat and season with a pinch of salt. Oil your muffin tin (or use a silicone muffin pan) then add in the sautéed vegetables.
Step two - Sprinkle some vegan cheese on top of the vegetables. My favorite brand is Chao or Violife.
Step three - Fill the muffin tray about ¾ of the way up with the vegan quiche filling and top with another sprinkle of shredded vegan cheese.
Step four - Bake in a 350 degree oven for 25 minutes. Sprinkle the tops with a little more black salt when they come out of the oven. Let them cool for 10 minutes and then serve.
☕️ Serving suggestions
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 or English muffin for a breakfast sandwich, or chop them up a little and put them in a breakfast burrito.
Serve with a side of crispy breakfast potatoes and tofu bacon and orange juice.
❄️ Storing
These mini frittatas (vegan egg bites) will last in an airtight container in the fridge for about five days. This can also easily be frozen in a freezer friendly container. Let them come to room temperature before freezing.
Let it thaw completely in the fridge and then warm it up in the oven or toaster oven.
❓ Recipe FAQs
No, you only want to soak the raw, uncooked mung beans, then blend them with the other ingredients raw and soaked.
No! It's very important to specifically use split yellow mung beans. These are easy to find in an Indian grocery store or online. They're also called moong dal.
🥞 More recipes to try next
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
📖 Recipe
Vegan Egg Muffins (Mini Quiche)
Ingredients
Vegan egg
- 1 cup raw and soaked yellow split mung beans (see notes)
- 1 cup aquafaba (the water from a can of chickpeas)
- ½ cup unsweetened oat milk (or water)
- ⅓ cup shredded vegan cheese
- 2 tablespoons neutral tasting oil (or vegan butter)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon turmeric
- 3 tablespoons nutritional yeast
- ½ teaspoon black salt (optional but will give this an eggy flavor)
Quiche fillings
- 1½ cups frozen bell peppers and onions
- Vegan shredded cheese
- 8 white button mushrooms (sliced)
- 1 tablespoon soy sauce
Instructions
Prepare egg batter
- Cover the raw and uncooked mung beans with 2 inches of water and soak them over night. Drain and rinse your mung beans the next day. Do not cook the mung beans! Only soak them raw, overnight. We will blend them like this - uncooked but soaked.1 cup raw and soaked yellow split mung beans
- Pre-heat oven to 350 degrees
- In a blender, blend all the ingredients in the vegan egg section, including the raw and soaked mung beans (do not cook the beans only soak them). Blend for at least a minute to fluff up the aquafaba.1 cup aquafaba, ½ cup unsweetened oat milk, ⅓ cup shredded vegan cheese, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon turmeric, 3 tablespoons nutritional yeast, ½ teaspoon black salt, 1 cup raw and soaked yellow split mung beans
Cook filling
- Put a pan on medium heat and melt some vegan butter or oil. Sauté the mushrooms, bell pepper & onion blend. Add the soy sauce (or salt and pepper) and sauté until water from vegetables is gone and mushrooms have browned2 tablespoons neutral tasting oil, 1½ cups frozen bell peppers and onions, 1 tablespoon soy sauce, 8 white button mushrooms
Assemble
- Oil a muffin tin. Place the mushroom and bell pepper mixture evenly in the pie dish or muffin tin and top with a little vegan shredded cheese.
- Pour the egg mixture from the blender on top of the vegetables and cheese and stir to mix. Top with a little more shredded cheeseVegan shredded cheese
Bake
- Bake for 40 minutes. Take out of oven and let sit for 5 minutes before removing from the tin. It will firm up as it cools down.
- Sprinkle tops with a tiny bit more of the black salt - be careful, not too much - if you want an eggy flavor.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Ida
Hi, In the ingredient notes, you mention non-dairy milk but I don't see it included anywhere in the actual recipe. I made the recipe this morning and the muffins turned out a bit on the dry side.
Maria
Thanks for that feedback, Ida. I meant to put non-dairy milk in the egg batter ingredients instead of water. I have fixed that now. To make these more moist, you can add another tablespoon of oil, I also changed that in the recipe card. Did you alter the recipe at all, or leave anything out?
Lois
How do you get your quiche to be so bright yellow? Mine comes out a dark brown yellow color and is quite soft/mushy. It also didn't firm up enough to take on the round muffin shape.
Maria
Hi,Lois! To get more of a yellow flavor, try using 1/2 teaspoon of ground turmeric powder instead of 1/4 teaspoon. And if your quiche cups didn't firm up, you make have to bake them for longer and at a slightly higher temperature. All ovens are a little different, so yours might have not gotten hot enough. Try it at 385-400 degrees and bake until it firms up and the middle is cooked through.
Murphy
This sounds terrific, a non sweet use for aquafaba, yay! I’m a little confused about the mung beans. Am I supposed to cook them (after soaking overnight) or blend them raw?
Maria
Thanks, Murphy! You want to soak the split yellow mung beans (make sure they're yellow and not the green ones) raw, overnight. So don't cook them or this will come out mushy. Just soak, raw, overnight. Then blend them raw and soaked with the other ingredients.