These vegan “egg” bites are just like the popular Starbucks ones, but plant-based! We use chickpea flour as the protein and fibre-packed base and sundried tomatoes for amazing flavor. They’re the perfect quick and easy breakfast or snack for on-the-go!
Breakfast is one of those meals that you either love or hate, and I happen to love breakfast. The main things I look for when choosing breakfast options are that it has a source of protein, carbohydrates, fat and fiber, and obviously has to taste good! Getting a good balance of these nutrients helps us to feel energized throughout our day, regulates blood sugar balance, and keeps us feeling satisfied.
Getting in enough protein at breakfast can sometimes be tricky on a plant-based diet, which is where these Sundried Tomato and Broccoli Egg Bites come in!
Now I know what you’re thinking… How can you make something with “egg” in the title vegan? Obviously, these don’t use real eggs. These vegan “egg” bites are made with chickpea flour, but I promise the sundried tomatoes and nutritional yeast give them an amazing flavor. They’re a delicious, protein-packed easy breakfast or snack that are perfect for meal prep and only take 20-minutes to make!
The original recipe for these vegan egg bites is in my cooking The Simple Vegan Kitchen, but I had to share it with you here on the blog, too! If you’re looking for more easy breakfast recipes, may I suggest my Apple Cinnamon Baked Oatmeal?
What are vegan egg bites?
Traditional egg bites are made by whisking together eggs with milk, veggies and other optional ingredients, then pouring into a muffin tin and baking! This makes super convenient, portable and nourishing breakfast option.
I wanted to create a vegan version that still was a good source of protein, which is why I used chickpea flour in this recipe! We use the same method of whisking the chickpea flour with soy milk (for more protein!), sundried tomatoes (for fat and flavor!) and broccoli (for veggies and extra nutrition!). If you’re looking for other flavor combinations of vegan ‘egg’ bites, you could also try my Quick Vegan Egg Bites with Chickpea Flour which use any chopped veggie of your choice!
What is Chickpea Flour?
Chickpea flour, or gram flour, has been used for centuries in traditional Indian cooking. It’s made by removing the chickpea skin and grinding the chickpeas into a fine flour and has a neutral flavor. Because it’s simply ground up chickpeas, it has all the nutritional benefits of whole chickpeas like being a great source of protein, fiber, calcium and iron!
Chickpea flour tends to create a gummy texture when mixed with plant-based milk and cooked, which is perfect for this recipe. I also use chickpea flour in my vegan omelet recipe and vegan quiche, which is are both great breakfast options, too!
Where to Buy Chickpea Flour
I usually buy chickpea flour at Bulk Barn, a bulk food store in Canada, but it can also be found at most grocery stores by brands like Bob’s Red Mill!
Health Benefits of Vegan Egg Bites
These vegan egg bites have 7 grams of protein per bite, which is the same as an egg! They also are a great source of iron and fiber, providing 8% of your daily value and 3 grams per bite, respectively. Since we add broccoli nd sundried tomatoes, they’re also an easy way to sneak in some veggies at breakfast.
What Should I Pair These With?
Pair these with toast or a smoothie or toast for a well-rounded breakfast, or on their own as a snack!
For other snack options that use chickpeas, you could try my Chili Lime Roasted Chickpeas!
Ingredient Substitutions
Chickpea flour: I wouldn’t recommend subbing anything for the chickpea flour, as it provides a unique texture and takes on the flavor of whatever it’s cooked with! I haven’t tested them with any substitutions for this.
Soy milk: Any plant-based milk will work in these vegan egg bites, but I love using unsweetened soy milk as an extra boost in protein.
Broccoli: Most veggies will work in these “egg” bites! Chopped bell pepper, red onion, zucchini or mushrooms would all be great substitutions.
Sundried tomatoes: I don’t recommend removing the sundried tomatoes from this recipe since they provide so much flavor! If you really don’t like them, though, you can replace them with another vegetable and add a bit more salt to the recipe.
How to Make These Vegan Egg Bites
- Preheat the oven to 350°F (176°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, whisk together the chickpea flour, nutritional yeast, garlic powder, onion powder, salt and pepper.
- Add the olive oil, oil from the sundried tomatoes and plant-based milk. Mix everything together well. Fold in the broccoli florets and sundried tomatoes.
- Pour the chickpea batter into the muffin tin, adding about 1⁄3 cup (80 g) to each slot. Bake for 20 minutes, or until the chickpea batter is cooked through the center. Let it cook for 10 minutes before eating.
- Refrigerate leftovers in an airtight container for up to 4 days, or store them in the freezer for up to 1 month. To warm or thaw after freezing, microwave them at 30 second intervals until thawed and warmed.
Storing Leftovers
Refrigerate leftovers in an airtight container for up to 5 days. These can also be frozen in a freezer safe container for up to one month!
Recipe Notes
- To make this recipe even easier, use frozen broccoli florets. You’ll need to ensure they’re chopped small enough before adding them to the batter.
- Feel free to double this recipe and freeze leftovers to have as an easy grab and go breakfast or snack.
- Use soy milk in this recipe for an extra boost of protein!
Connect with Lauren!
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 59 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post.
Sundried Tomato & Broccoli “Egg” Bites
Equipment
- 6 slot muffin tin
Ingredients
- 1 cup chickpea flour
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 1 tbsp oil from sundried tomatoes
- 1 cup unsweetened soy milk
- 1 cup broccoli florets, chopped
- 1/4 cup sundried tomatoes, diced
Instructions
- Preheat the oven to 350°F (176°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, whisk together the chickpea flour, nutritional yeast, garlic powder, onion powder, salt and pepper.
- Add the olive oil, oil from the sundried tomatoes and plant-based milk. Mix everything together well. Fold in the broccoli florets and sundried tomatoes.
- Pour the chickpea batter into the muffin tin, adding about 1⁄3 cup (80 g) to each slot. Bake for 20 minutes, or until the chickpea batter is cooked through the center. Let it cook for 10 minutes before eating.
- Refrigerate leftovers in an airtight container for up to 4 days, or store them in the freezer for up to 1 month. To warm or thaw after freezing, microwave them at 30 second intervals until thawed and warmed
Other Breakfast Recipes You’ll Love
Pineapple Coconut Tropical Smoothie
Easy Vegan Green Smoothie Recipe
Easy Vegan Egg Omelette [Healthy, Gluten-Free, 20-Minute Recipe!]
Work with Lauren
Need some guidance on your plant-based journey? We can work together virtually! Book your FREE 15-minute consultation to see if we’d be a good fit!
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