Vegan Egg Muffins with Chorizo
The best way to start the day is with these Vegan Chorizo Egg Bites. Made with Just Egg, tofu, vegan chorizo, and vegetables, they’re super savory and packed with plant protein. Vegan, Gluten-Free Option.
Servings 24 egg cups
Ingredients
For the Egg Mixture:
- 1 16 ounce carton Just Egg
- 1 14 ounce block extra firm tofu, drained and quartered
- 2 tablespoons all-purpose flour or sub chickpea flour
- 1/2 teaspoon baking powder optional, makes the egg cups more fluffy
- 1 teaspoon garlic powder
- 1/8 teaspoon ground turmeric powder optional, for color
For the Add-Ins:
- 1 12 ounce package vegan chorizo or soyrizo
- 1 red bell pepper diced
- 2 jalapeños de-seeded and finely diced
- 1 tablespoon dried minced onion flakes
- 1 teaspoon oregano
- Black pepper to taste
- 1/2 - 2/3 cup dairy-free vegan cheese optional
Instructions
- Prep: Pre-heat the oven to 350F and grease 2 muffin tins. Set aside.
- Blend the Egg: Add the Just Egg, tofu, flour, baking powder, garlic powder, and turmeric to a blender with a tamper (Note: if your blender does not have a tamper, this would blend better in a food processor). Slowly increase the blend speed to high and blend for 30 to 45 seconds, using the tamper to mix well, until a smooth and thick mixture forms. Set aside.
- Mix the Veggies: Add the vegan chorizo to a large bowl along with the bell pepper, jalapeños, dried onion flakes, oregano, and black pepper. Mix well until evenly combined, then fold in the vegan cheese, if using.
- Assemble: Use a 1 tablespoon measuring or cookie scoop to begin to transfer the veggie mixture into the muffin trays; I like to work 1 tablespoon at a time to ensure the veggies are distributed evenly, but each muffin cup should get between 2 and 3 tablespoons of the veggie mix in total.
- Add the Egg: Use the same measuring scoop to dollop 2 tablespoons of the egg mixture over each muffin cup. Divide the remaining egg mix between the muffin cups; you should have enough leftover to add 1/2 tablespoon to 1 tablespoon of the egg mixture. Use a long wooden skewer or toothpick to mix the veggie & egg mixture together in each egg cup, making sure the egg mixture falls all the way to the bottom of the cup.
- Bake: Bake in the middle rack of the oven for 25 to 27 minutes, until the egg cups look puffy and set on top. If you cannot fit both muffin trays in the middle rack of your oven, place one on the top rack and switch the trays halfway through the cook time.
- Set & Cool: Remove the muffin trays from the oven and transfer them to a wire cooling rack; let the egg cups cool for 10 minutes in the muffin tin (they will deflate slightly), then use a toothpick or chopstick to slide them out of the tin.
- Serve & Store: Serve immediately, or transfer the egg cups to a wire rack and let cool completely before storing. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze the egg cups for up to two months. These egg cups are best reheated in the toaster oven or airfryer, but the microwave will work as well.
Notes
- Gluten-Free: Use chickpea flour in place of all-purpose flour to make this recipe gluten-free.
- No Just Egg? Make my Southwestern Vegan Egg Cups instead!