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    Home » Recipes » Vegan Breakfast

    Vegan Egg Muffins (Mini Quiche)

    Published: Nov 6, 2019 · Modified: Jul 21, 2023 by Maria · This post may contain affiliate links · 10 Comments

    Jump to Recipe Print Recipe

    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.

    Vegan quiche without tofu on a serving dish.
    Jump to:
    • ❤️ Why you'll love this recipe
    • 🌱 Ingredient notes
    • 👩‍🍳 Expert tips
    • 🥄 Mini quiche directions
    • ☕️ Serving suggestions
    • ❄️ Storing
    • ❓ Recipe FAQs
    • 🥞 More recipes to try next
    • 📖 Recipe

    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

    Vegan quiche ingredients in muffin tins.

    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.

    Vegan quiche ingredients in muffin tins.

    Step two - Sprinkle some vegan cheese on top of the vegetables. My favorite brand is Chao or Violife.

    Vegan quiche batter in muffin tins.

    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.

    Mini Vegan quiche cups stacked up on top of each other.

    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

    Do I cook the mung beans before blending?

    No, you only want to soak the raw, uncooked mung beans, then blend them with the other ingredients raw and soaked.

    Can I use green mung beans?

    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

    • Vegan pumpkin pancakes on a white plate with maple syrup next to mini pumpkins.
      Fluffy Vegan Pumpkin Pancakes
    • Vegan breakfast burrito bowl in a bowl.
      Vegan Breakfast Burrito Bowl (Easy, high protein)
    • High protein mango smoothie in a glass mason jar with a metal straw and mangoes behind it.
      Mango protein smoothie
    • Close up of banana protein pancakes with bananas and strawberries on top.
      Banana Protein Pancakes without Eggs

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Vegan mini quiche cups laying on a counter.

    Vegan Egg Muffins (Mini Quiche)

    Delicious vegan mini quiche cups! Eat these with a side of vegan bacon or sausage and some toast, or chop them up and put them in a breakfast burrito. Delicious and moist.
    4.89 from 9 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: French
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 16
    Calories: 85kcal
    Author: Maria
    Prevent your screen from going dark

    Ingredients

    US Customary or Metric

    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 browned
      2 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 cheese
      Vegan 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

    Only use split yellow mung beans. They're also called moong dal in Indian grocery stores or online. Do not use any other type of bean. Especially not the green mung beans. They have a completely different flavor. 
    Do not cook the mung beans. Only soak them, then blend them raw and soaked. 
    This will last in an airtight container in the fridge for up to five days. This can also be frozen for up to three months. 
    For even more flavor, sauté up some vegan sausage crumbles or vegan breakfast sausages and add them into these vegan egg muffins.
    This recipe was inspired by Liv B’s  homemade JUST egg  recipe. I tweaked her recipe slightly and turned the egg batter into a quiche.
     

    Nutrition

    Serving: 1muffin | Calories: 85kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 313mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 478IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 1mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    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.

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    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

    Reader Interactions

    Comments

    1. Kristin

      February 29, 2024 at 4:36 pm

      5 stars
      Very yummy. Will be a repeat for my meal prep

      Reply
      • Maria

        March 01, 2024 at 6:50 pm

        So glad you loved the recipe, Kristin!

        Reply
    2. The UnDiet

      February 25, 2024 at 4:26 pm

      I'm a little confused on the measurement for the mung beans. Is it 1 cup dry beans, then soak them so the volume would be around 2 cups after draining OR do I add 1 cup soaked beans to the "egg" mixture?

      Reply
      • Maria

        March 01, 2024 at 6:50 pm

        Thanks for the question! It's one cup dry and then soak that overnight. I'll fix the recipe card to be more clear. Thanks for pointing that out!

        Reply
    3. Ida

      August 06, 2023 at 3:05 pm

      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.

      Reply
      • Maria

        August 08, 2023 at 6:27 pm

        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?

        Reply
    4. Lois

      June 12, 2023 at 9:18 pm

      5 stars
      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.

      Reply
      • Maria

        June 13, 2023 at 6:29 pm

        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.

        Reply
    5. Murphy

      March 09, 2023 at 10:57 am

      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?

      Reply
      • Maria

        March 09, 2023 at 4:37 pm

        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.

        Reply
    4.89 from 9 votes (7 ratings without comment)

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