Chickpea Flour Omelette Muffins (Vegan Egg Cups) #vegan #breakfast

Chickpea Flour Omelette Muffins (Vegan Egg Cups) #vegan #breakfast

These chickpea flour omelet biscuits require next to no prepare and – other than the chickpea flour itself – they call for fixings you most likely as of now have close by.

Best of all, they're effectively tweaked to your preferences. I tossed in some sautéed veggies, vegetarian breakfast frankfurter and vegetarian cheddar yet anything is possible with regards to blend ins.

Notwithstanding what you put in them, these veggie lover egg mugs are anything but difficult to make and super filling. Furthermore, they refrigerate actually well so they're ideal for occupied mornings. Fundamentally, they're a definitive appetizing veggie lover breakfast, in a hurry.


Chickpea Flour Omelette Muffins (Vegan Egg Cups) #vegan #breakfast

These chickpea flour omelette muffins/vegan egg cups are easy to make, portable, filling and make a great savoury vegan breakfast, on the go.


  • 1 cup chickpea flour
  • ½ cup lite coconut milk or other non-dairy milk
  • ¾ cup water
  • 2 tbsp olive oil
  • 1½ tbsp apple cider vinegar
  • 1 tsp mustard
  • 3 tbsp nutritional yeast
  • ½ tsp turmeric
  • ¼ tsp baking powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper


  • 1 shallot, minced
  • ½ red bell pepper, diced
  • 1 medium carrot, diced
  • 2 tbsp olives, diced
  • 1 cup chopped kale
  • 1 tbsp olive oil

Optional ingredients:

  • vegan breakfast sausage
  • vegan cheese, for topping

For the mix-ins:

  1. Heat 1 tbsp olive oil in a medium skillet
  2. Add shallots, bell peppers and carrots and sauté until softened, 2 - 3 minutes. Next, add the vegan sausage, if using, and cook according to package directions. Finally, throw in the olives and kale and sauté until the kale is slightly wilted, 1 - 2 minutes
  3. Remove from heat and set aside

For the chickpea flour egg cups:

  1. Preheat the oven to 450F, grease a muffin tin and set aside
  2. In a medium bowl, whisk together the chickpea flour, coconut milk and water until well combined
  3. Add in remaining ingredients and mix well
  4. Divide the sautéed veggies evenly between muffin tins then do the same for the chickpea flour egg mixture. These won't really rise so fill the muffin cups almost to the top. You should fill get about 6 - 8 cavities
  5. Use a fork or knife to stir the veggies and batter together so the veggies aren't all settled at the bottom then top with vegan cheese, if desired
  6. Bake for 15 minutes then lower the the temperature to 430F and bake for another 10 - 15 minutes or until a toothpick inserted into the muffins comes out clean
  7. Allow to cool for a few minutes, then carefully run a knife around the edges and remove the egg cups from the tin. Be very gentle as they can be fragile when still warm
  8. Serve immediately or transfer to a wire rack to cool completely, before storing in an airtight container in the fridge for up to 5 days

Read more our recipe : Sticky Lemon Tofu

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