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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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These easy vegan “egg” cups are oil-free and soy-free. This recipe is made from mung beans and contains no chickpea flour or tofu.
For the “egg” mixture:
- 1 1/4 Cup Dried Split Mung Beans, Soaked overnight then rinsed*,**
- 1 Cup Unsweetened Plain Non-Dairy Milk
- 2/3 Cup Cashew Cream***
- 1/4 Cup Nutritional Yeast
- 1 Tsp. Baking Powder
- 1 Tsp. Garlic Powder
- 1 Tsp. Black Pepper
- 1 Tsp. Kala Namak (Black Salt)****
- 1/2 Tsp. Salt
- 1/4 Tsp. Turmeric
For the vegetable filling (Optional)*****:
- 1 Yellow Onion, Diced
- 1 Bell Pepper, Diced
- 4 oz. of Mushrooms (1/2 of an 8 oz. Package), Sliced
- 1 Large Handful of Spinach or Baby Spinach (Approximately 2 Cups)
- Pinch of Salt
Cook the veggies:
- Place a large skillet or saute pan over medium heat and add a splash of water or vegetable broth. You can use oil instead of vegetable broth or water if you don’t mind oil in this recipe. Add onions and sauté until translucent.
- Add in the bell pepper, mushrooms, and salt and sauté for 2 – 3 minutes until the mushrooms soften and begin to reduce in size.
- Add in the spinach and stir to help the spinach wilt. When the spinach has wilted, turn off the heat and add all veggies to a large bowl to cool.
Blend the “egg” mixture & bake:
- Before blending, preheat the oven to 350°F.
- Add all “egg” mixture ingredients to a blender and blend until smooth.
- Pour the “egg” mixture into the bowl with the veggies and mix to combine.
- Grease a muffin pan with butter or oil or use a silicone muffin pan to make this recipe completely oil-free. Pour about 1/2 cup of the “egg” and veggie mixture into each muffin cup and use a spoon to smooth the surface.
- Bake for 25 – 30 minutes. Stick the middle “egg” cups with a toothpick to make sure they’re fully cooked. If the toothpick comes out clean then it’s done. Serve as desired.
*Soaking the split mung beans: After soaking overnight the mung beans will expand to equal about 3 1/8 cups of mung beans. All of the soaked mung beans will be used for this recipe.
**Where to buy split mung beans: I buy split mung beans from my local Indian foods store, but if you’re not able to find them then you can order them online through Amazon here.
***Cashew cream: To make cashew cream add 1 cup of raw cashews to a blender along with 1 cup of hot water. Allow the cashews to soak in the hot water for 5 minutes before blending it all together.
****Where to buy kala namak (black salt): Just like mung beans, I also buy black salt from my local Indian foods store, but this can also be ordered online through Amazon here.
*****Vegetable filling: This recipe can be easily customized to include any type of filling or toppings: vegan sausage, vegan cheese, potatoes, zucchini, asparagus, broccoli, etc. (go nuts!).
Want more breakfast recipes? Check out my recipe for Vegan “Egg” Patties!