Vegan Egg Bites (Mini Frittatas)

A vegan egg bite ready to eat being held up to the camera. There are other vegan frittata egg bites in the background.

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

Cook Time15

Total Time25

Course: Appetizer, Breakfast, Canape

Cuisine: gluten free, Vegan

Servings: frittatas

Calories: 127kcal

Author: Louise-Claire Cayzer

Equipment

6 Muffin Tin 6 hole

Ingredients

For the Egg Free Batter 'mix'

300 g semi firm tofu
80 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 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

Metric - American

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 blender
300 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 desired
handful 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.

Notes

Mix and match the fillings according to what you like to eat best!

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