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Vegan “Egg” Cups

  • Author: Brita Britnell
  • Total Time: 45 minutes
  • Yield: 12 egg cups 1x
  • Diet: Vegan


These Vegan Egg Cups are simple to make and packed with plant based protein!


  • 2 cups (185g) of chickpea flour*
  • 1/2 cup of nutritional yeast
  • 1/2 teaspoon of ground turmeric
  • 1/2 teaspoon of paprika
  • 1 teaspoon of salt (I used pink Himalayan salt)
  • 1 teaspoon of baking powder
  • 2 cups of non-dairy milk
  • 2 1/2 cups of broccoli florets, cut into small bite sized pieces
  • 1/4 cup of onion, finely diced
  • 1/3 cup of shredded carrots
  • optional for topping: finely diced red bell pepper (I used about 1/4 cup)


  1. Pre-heat the oven to 350 degrees F. Line or grease a standard muffin tin (12 cups).
  2. In a large bowl, whisk together the chickpea flour, nutritional yeast, turmeric, paprika, salt, and baking powder. Pour in the milk and mix to form a thick batter.
  3. Fold in the broccoli, onion and carrots. Evenly divide the mixture between the 12 muffin cups. Top with red bell pepper as desired.
  4. Bake for 30 minutes. Let rest for 10 minutes before eating.
  5. Enjoy immediately or store in the fridge in an air tight container as a great meal prep breakfast!


*all I could find was a chickpea + fava bean flour blend and it worked great!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: american


  • Serving Size:
  • Calories: 87
  • Sugar: 2.3 g
  • Sodium: 248.5 mg
  • Fat: 1.6 g
  • Carbohydrates: 12.4 g
  • Protein: 5.7 g
  • Cholesterol: 0 mg

Keywords: vegan breakfast, vegan breakfast meal prep, vegan meal prep