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Vegan Eggs (eggless egg bites)

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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