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Every time I create a new recipe, I wonder what I should write about it. This recipe for Vegan “Egg” Cups is not a unique recipe to my blog. I’ve made other recipes that are similar, such as my recipe for Vegan Breakfast Casserole or my recipe for Vegan “Egg” Patties.
I decided to share this recipe for Vegan “Egg” Cups because I sometimes make these using the same ingredients from my Vegan Breakfast Casserole recipe. The process is simple.
First, you sauté whatever vegetables you want to include in the “egg” cups. You can skip this step if you prefer to fill them with vegan cheese, vegan breakfast sausage, or vegan bacon.
Next, you blend the “egg” batter mixture and add it to a large bowl along with your add-ins. Mix everything together then scoop the mixture into a silicone muffin pan (for completely oil-free “egg” cups) or a regular muffin pan that has been greased with vegan butter or oil.
Lastly, top with whatever you’d like, such as jalepeños or vegan cheese, then bake until they’re fully cooked.
My final piece of advice, if you plan on making this recipe, is to eat these fresh out of the oven while they’re warm! They tend to get a little bit dry by the second or third day.
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Want more breakfast recipes? Check out my recipe for Vegan “Egg” Patties!