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    Home ยป Breakfast

    Vegan Egg Bites (Mini Frittatas)

    Published: Feb 23, 2020 ยท Modified: Jan 3, 2024 by Louise-Claire Cayzer ยท This post may contain affiliate links ยท This blog generates income via ads ยท 6 Comments

    Jump to Recipe

    These super simple vegan egg bites are made with tofu and chickpea flour in place of the eggs and are just SO delicious for snacking or breakfast. I love to make a 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!

    Vegan Egg Free Bits on a plate ready to eat. this recipe
    Jump to:
    • ๐ŸฅฆKey Ingredients
    • ๐Ÿ‘ฉโ€๐ŸณHow-To Instructions
    • ๐Ÿฅ•Variations
    • ๐Ÿฅ—Similar Recipes & Serving Ideas
    • โ“FAQ
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Back when I used to eat eggs, I would make little 'bites' with a scrambled egg mix & whatever I felt like added for a quick & easy protein-rich breakfast or snack, which made me think, could I do the same but vegan? The answer is YES! And so I give you, Vegan Egg Bites This recipe is super similar to my Vegan Courgette & Leek Frittata recipe, but made mini and can be customised to suit who you're making them for. Or If you're looking for another easy vegan breakfast recipe, why not check out this Vegan French Toast recipe?

    I've called this recipe Vegan Egg Bites, but you could also call these Mini Frittatas, Crustless quiches, Chickpea Flour Quiches, Tofu Frittatas or even Vegan Protein Muffins.

    Eggless Bites on a plate, cut open so you can see the inside

    ๐ŸฅฆKey Ingredients

    The great thing about these vegan egg bites is you can switch up the flavours according to your own personal taste!

    To make the basic scrambled egg style batter you need:

    1. Silken Tofu (I like Clearspring brand)
    2. Chickpea Flour- also known as gram flour or garbanzo flour.
    3. 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!
    4. Nutritional Yeast for a subtle cheesy flavour
    5. Turmeric to give the perfect subtle golden 'egg' colour.

    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 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.

    Some great ideas for fillings are:

    • Peas and vegan 'bacon' (use this recipe to make your own 'bacon', or use some smoked tofu or your favourite "Facon" brand)
    • Broccoli Florets & vegan pesto
    • Cherry tomatoes & olives
    • Kale & Vegan Cheese

    ๐Ÿ‘ฉโ€๐ŸณHow-To Instructions

    Whizz up the batter for the egg bites in a blender.
    The vegan egg bite batter should be smooth and thick.
    1. Whizz up all the vegan egg batter ingredients in a blender or food processor.

    2. The batter for the egg bites should be smooth and thick.

    Get a muffin tin ready and add in your favourite fillings.
    Pour over the vegan egg batter, top with some extra filling and bake the egg bites.

    3.Line muffin tins and add in your favourite fillings, (see below for ideas)

    4. Top the fillings with batter and add some extra toppings if you wish then bake.

    ๐Ÿฅ•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 peppers
    • Caramelised Onions
    • A dab of your favourite chutney + some vegan cheese
    • Asparagus & wild garlic
    • Semi Dried Tomatoes & Basil
    • Fresh herbs from the garden (chives, parsley etc)
    • Sauteed Leeks & Vegan cheese
    • Cubes of cooked potato, herbs & vegan cheese

    ๐Ÿฅ—Similar Recipes & Serving Ideas

    You might like to try these other easy breakfast recipes and fun cooking ideas:

    1. Vegan Pasta Frittata
    2. Easy Savoury Vegan Spinach Muffins
    3. Vegan Raspberry Muffins
    4. Cheesy Vegan Savoury Pumpkin Scones

    โ“FAQ

    How long will these vegan egg bites store for?

    You can keep these for up to a week in the fridge.

    Can you freeze the vegan egg bites?

    Yes, just pop them in the freezer for up to three months. You can thaw these and eat as is, or reheat them for 10 minutes so they are nice and warm.

    Can I make one giant egg bite instead of small ones?

    Absolutely! This recipe is based on my easy frittata recipe. You can use a cake tin or loaf tine and just cook a little longer.

    Are these egg free bites gluten free?

    Yes this recipe is completely gluten free!

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star โญthis recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    ๐Ÿ“– Recipe

    Vegan Egg Bites (Mini Frittatas)

    Louise-Claire Cayzer
    Frittata, Eggless quiche, vegan protein bites, whatever you call these yummy little egg bites, they are a great vegan snack for on the go, picnics and parties!
    5 from 6 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Appetizer, Breakfast, Canape
    Cuisine gluten free, Vegan
    Servings 12 frittatas
    Calories 72 kcal

    Equipment

    • Muffin Tin

    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'

    • 600g (2 ยฝ cups) silken tofu (equivalent of 2 long life silken tofu packs)
    • 100 g (โ…˜ cups) gram (chickpea) flour (you might need a little more. )
    • 1 teaspoon turmeric powder
    • ยฝ 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 water

    For Filling 1

    • handful frozen peas
    • 1-2 rashers vegan bacon 'facon' (finely chopped)

    For Filling 2

    • small broccoli florets
    • vegan pesto

    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 12 hole cupcake/muffin tin well and turn your oven on to Gas mark 7/220Cย 
    • Meanwhile, whizz together all the 'Egg bite/frittata mix' ingredients in your food processor or blenderย  (If you don't have a food processor, mash the tofu up with a fork then mix all the other ingredients in by hand.
      600g silken tofu, 100 g gram (chickpea) flour, 1 teaspoon turmeric powder, ยฝ teaspoon Kala Namek (Black Himalayan Salt), 4 tablespoon nutritional yeast, Salt & Pepper to taste, 3-4 tablespoon water
    • Distribute the various fillings in the muffin cases as desired
      handful frozen peas, 1-2 rashers vegan bacon 'facon', small broccoli florets, vegan pesto, 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.ย 
    • Once done, leave to cool for a few minutes then gently run a knife around each frittata and remove from the tin. 

    Notes

    These are great hot, served at room temperature or even straight from the fridge.ย  Can be frozen and reheated in the oven.ย 
    Perfect for picnics, canapes or breakfast.ย 

    Nutrition

    Calories: 72kcalCarbohydrates: 8gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 107mgPotassium: 238mgFiber: 2gSugar: 2gVitamin A: 475IUVitamin C: 6mgCalcium: 26mgIron: 1mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and โญ below

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    Reader Interactions

    Comments

      5 from 6 votes (1 rating without comment)

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    1. MJ says

      April 27, 2022 at 8:57 pm

      5 stars
      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.

      Reply
    2. Anita says

      April 27, 2022 at 8:52 pm

      5 stars
      Thanks for introducing me to kala namek. These really taste like real eggs!

      Reply
    3. Sara Welch says

      April 27, 2022 at 8:48 pm

      5 stars
      This was such a unique and unexpected recipe! Enjoyed these for breakfast this morning and they do not disappoint! Easily, a new favorite!

      Reply
    4. Neha says

      April 27, 2022 at 8:38 pm

      5 stars
      Wow I am loving their texture and I bet these taste just as good! I need to give them a go.

      Reply
    5. Kathleen says

      April 27, 2022 at 6:13 pm

      5 stars
      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!

      Reply

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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