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Vegan Eggs (eggless egg bites)
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Course
Appetizers, Breakfast, Brunch
Ingredients
FOR THE FILLING:
1
tbsp
oil
for pan
1/2
onion chopped
3/4
portobello mushroom chopped
3
pieces
benevolent bacon chopped
1
cup
spinach chopped
1/2
cup
miyokos cheddar shreds
FOR THE EGGYNESS:
1
block tofu
1/4
cup
oat milk
1
tbsp
corn starch
1
tsp
tahini
1/2
tsp
turmeric
1/2
tsp
salt
1/2
tsp
garlic powder
3
tbsp
nutritional yeast
Instructions
Preheat the oven to 350F and lightly grease 12 muffin tins.
Put oil in a medium skillet. Add the onion, portobello, and bacon. Add the spinach and cheddar and sauté for another minute.
Add the rest of the ingredients to a blender. Blend until silky.
Mix the sautéd veggies in with the tofu mixture.
Fill muffin tins about halfway up.
Bake for 30-35 minutes, until a toothpick, comes out clean. Let cool for 10 minutes before moving.
Keyword
vegan
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