Vegan Egg Bites (Mini Frittatas)

5 from 6 votes

Vegan Egg Bites (Mini Frittatas)

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!

Prep Time15 mins

Cook Time15 mins

Total Time25 mins

Course: Appetizer, Breakfast, Canape

Cuisine: gluten free, Vegan

Keyword: egg bite, frittata, vegan egg

Servings: frittatas

Calories: 72kcal

Author: Louise-Claire Cayzer

Equipment

Muffin Tin

Ingredients

For the Egg Free Batter 'mix'

600g silken tofu equivalent of 2 long life silken tofu packs
100 g 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 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

Metric - US Customary

Instructions

Use cupcake holders to line a 12 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 blender (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, ½ 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.
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. Can be frozen and reheated in the oven.

Perfect for picnics, canapes or breakfast.

Nutrition