These super simple vegan egg bites are made with tofu and chickpea flour instead of eggs. They are just SO delicious for snacking or breakfast. I love to meal-prep batch of these Vegan Egg Bites and have them ready to go for easy breakfasts during the week. They also make a great little appetiser and are absolutely brilliant for taking on picnics or for eating when on-the-go!
Back when I used to eat eggs, I would make little muffin bites with an egg mix & whatever veggies I felt like added in for a quick & easy protein-rich breakfast or snack. So I wondered, could I do the same but vegan? Fortunately the answer was a resounding yes and I now snack on these vegan egg muffins instead.
If you're after other yummy recipes to try using tofu as an egg replacer, these tofu egg bites are super similar to my Tofu Vegan Frittata recipe, Or If you're looking for another easy vegan breakfast recipe, why not check out this Vegan French Toast recipe?
Jump to:
🍳Ingredients
The great thing about these vegan egg bites is you can switch up the flavours according to your own personal taste!
For the basic tofu frittata mixture:
- Semi Firm Tofu - the kind that comes packed in water in the fridge, that is firm with a little bounce to it. (Not the super firm kind that doesn't need pressing)
- Chickpea Flour- also known as gram flour or garbanzo flour.
- Kala Namak, makes the eggy flavour . Kala Namak is a type of salt (also known as black salt) that has sulphurous undertones. A little goes a long way!
- Nutritional Yeast for a subtle cheesy flavour
- Turmeric to give the perfect subtle golden 'egg' colour.
- Garlic Powder or Onion Powder
- A little oat or other dairy free milk.
For the fillings:
Some great ideas for fillings are:
- Peas and vegan bacon (use this vegan tofu bacon recipe- or use some smoked tofu or your favourite pre-made veganbrand)
- Broccoli Florets & Spring Onions and Vegan Cheddar cheese (as pictured)
- Cherry tomatoes & olives
- Kale & Vegan Cheese
See recipe card for quantities!
Incidentally, this is the perfect recipe to make if you have lots of guests or kids over for brunch/a sleep over. Put out a selection of chopped vegetables and other goodies on the table & let your kiddos/guests add their own tasty ingredients to the muffin pans, then pour the batter over & bake. Maybe make some smoothies up whilst you wait for them to cook.
👩🍳Instructions
Follow along with these step-by step instructions to make these vegan frittata muffins.
Form into ball shape with your hands
Press into patties on the tray
Place into oven at 350 fahrenheit
Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
🌶️Variations
There are loads of yummy ideas that you could add to your egg-free vegan egg bites! Here are some easy ideas for you.
- Roasted Red bell pepper and mushrooms with thyme
- Sliced Zucchini, italian herb seasoning,
- Caramelised Onions
- A dab of your favourite chutney + some vegan cheddar cheese
- Asparagus & wild garlic
- Semi Dried Tomatoes & Basil
- Fresh herbs from the garden (chives, parsley etc)
- Sauteed Leeks & Vegan cheese
- Vegan ham or vegan sausage, spring onions and cheese.
- Cubes of cooked potato or sweet potato, herbs & vegan cheese shreds
If you wish to, you can swap out the vegan egg mixture for Just Egg or another pre-prepared vegan egg mix. Add seasonings and spices to taste then bake as usual.
🔪Equipment
You'll need a blender or food processor to whizz up the vegan egg mixture for this recipe. You'll also need a muffin tin, and a sharp knife to cut up any veggies you might want to use. I also find it handy to use muffin tin liners so the vegan egg muffins pop out easily!
🫙Storage
Make the vegan egg mixture in advance and store in the fridge for up to 2 days. You can also meal-prep these muffins by cooking them and freezing for up to 3 months or keep in an airtight container in the fridge. Heat and eat.
Top tip
Make smaller vegan mini frittatas by using smaller cupcake pans instead of muffin pans.
More Breakfast Ideas
Want to make a great vegan breakfast?
Treats to bake
Here are some yummy treats you can bake egg free too!:
📖 Recipe
Vegan Egg Bites (Mini Frittatas)
Equipment
- 6 Muffin Tin 6 hole
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
For the Egg Free Batter 'mix'
- 300 g (1 ¼ cups) semi firm tofu
- 80 g (⅔ cups) gram (chickpea) flour (you might need a little more. )
- 1 teaspoon turmeric powder
- ½ teaspoon Kala Namek (Black Himalayan Salt) (optional- this gives a very 'eggy' flavour to the mix)
- 4 tablespoon nutritional yeast
- Salt & Pepper to taste
- 3-4 tablespoon oat milk (or water)
For Filling idea 1
- handful frozen peas
- 1-2 rashers vegan bacon 'facon' (finely chopped)
For Filling 2 (as pictured)
- small broccoli florets
- 2 tablespoon vegan cheese
For Filling 3
- 1-2 pieces Kale
- 1 slice vegan cheese, torn up
For Filling 4
- 1 cherry tomato per muffin
- 2 olives per muffin
- assorted herbs to taste
Instructions
- Use cupcake holders to line a 6 hole cupcake/muffin tin well and turn your oven on to Gas mark 7/220C
- Meanwhile, whizz together all the 'Egg bite/frittata mix' ingredients in your food processor or blender300 g semi firm tofu, 80 g gram (chickpea) flour , 1 teaspoon turmeric powder, ½ teaspoon Kala Namek (Black Himalayan Salt), 4 tablespoon nutritional yeast, Salt & Pepper to taste , 3-4 tablespoon oat milk
- Distribute the various fillings in the muffin cases as desiredhandful frozen peas, 1-2 rashers vegan bacon 'facon' , small broccoli florets, 2 tablespoon vegan cheese, 1-2 pieces Kale, 1 slice vegan cheese, torn up, 1 cherry tomato per muffin, 2 olives per muffin, assorted herbs to taste
- Spoon around 3 Tablespoons of the frittata/Egg bite mixture into each muffin tin and put in the oven for around 15-20 minutes. Check after 15, the frittatas should be slightly springy to touch.
- Once done, leave to cool for a few minutes then gently run a knife around each frittata and remove from the tin.
MJ says
Such a unique and delicious vegan breakfast recipe! I love that we can freeze these and everyone can easily grab one or two as they want for snacks or a quick breakfast.
Anita says
Thanks for introducing me to kala namek. These really taste like real eggs!
Sara Welch says
This was such a unique and unexpected recipe! Enjoyed these for breakfast this morning and they do not disappoint! Easily, a new favorite!
Neha says
Wow I am loving their texture and I bet these taste just as good! I need to give them a go.
Kathleen says
These were so fun to make, had a breakfast with a friend who is allergic to everything, but still wanted something eggy! Loved customizing the muffin tins for something everyone would love! I did Italian, Greek and American themed mini frittatas!