Learn how to bake vegan “egg” bites in a 12-cup muffin tin! These easy plant-based breakfast bites are made by combining chickpea flour, nutritional yeast, plant-based milk, and a mix of veggies (use whatever you have on hand!). Packed with plant-based protein and fiber, they’re a great grab-and-go option for breakfast on busy mornings. They freeze well too, so you can batch cook them!
As a Registered Dietitian, I’m constantly on a quest for the quickest, easiest meals and snacks that are still nutritious, and this egg bite recipe might take the cake.
Egg bites first blew up after Starbucks made them insanely popular as a nutritious, portable breakfast option. Obviously, the base is eggs (as the name suggests!) so I knew I wouldn’t be able to enjoy them, so I set out to make my own vegan egg bite recipe. They also happen to be gluten-free!
I’m kind of obsessed with these Vegan Egg Bites with Chickpea Flour because they make the perfect vegan breakfast idea or protein-packed snack to power you through the day, or can be paired with some toast, fruit or a smoothie for a more filling breakfast! I’ve also been known to eat a few of these for lunch paired with a side salad. I also have another variation of these, my Sundried Tomato and Broccoli Vegan Egg Bites, if you’re looking for a different flavor combination!
For a more complete meal, you could try out some of my other plant-based breakfast recipes like my Vegan Overnight Oats with rolled oats!
What are egg bites?
Non-vegan egg bites require whisking together eggs, milk, cheese and veggies together then cooking them in a muffin tin to create a baked egg that’s portable and easy to eat.
I created these vegan egg bites with chickpea flour by using the same base I use to make my vegan omelet, with a few tweaks! The result is a light, fluffy, healthy vegan breakfast idea or snack option that’s perfect for packed meals. Or, if you’re like me, perfect for those busy days when you need something quick!
Why you’ll love this egg bite recipe
- They’re so easy to make
- They’re absolutely delicious
- You can totally customize them based on your preferences!
- They freeze well, so you can make a bunch ahead of time
- They’re packed with plant-based protein, fiber and veggies
- If you’re not the biggest fan of beans, they’re a great way to include them
- They’re totally kid-friendly!
If you’re looking for the perfect pairing to these egg bites, you NEED to try my healthy and high-protein Blueberry Kale Smoothie for a little fruity goodness!
Main ingredients in this vegan egg bite recipe
Chickpea flour: This acts as the base for the chickpea flour cups. Chickpea flour is basically just ground up chickpeas into a fine powder, and is packed with plant-based protein, fiber and iron. It can be purchased at most health food stores, or you can make your own with a high powered blender or food processor by grinding up dried chickpeas until they’re the consistency of a flour. We also use chickpea flour in my Vegan Quiche recipe!
Plant-Based Milk: I used oat milk, but feel free to use whatever you have on hand!
Nutritional Yeast: This adds a slightly cheesy, umami flavor to the egg cups! Plus, it’s high in protein and B-vitamins.
Vegetables: I’ve used bell peppers, mushrooms and red onion, but use whatever you like best.
Garlic powder, salt & pepper: For flavor! Feel free to get creative with other spices, like chili powder, smoked paprika, oregano etc.
Storing these vegan egg bites
Egg bites can be stored in the fridge in an airtight container for 3-4 days once they’re cooked. They can also be frozen for up to 1 month.
Recipe Notes
- Cooking time may vary based on your oven. The egg bites should be cooked through the middle and slightly golden brown around the edges, but be careful not to overcook or they’ll be tough.
- These vegan egg bites can be eaten cold or reheated!
Quick Vegan Egg Bites with Chickpea Flour
Equipment
- Muffin tin
Ingredients
- 1 tsp avocado oil or cooking oil of choice
- 1 cup chickpea flour
- 1 ⅓ cup plant-based milk of choice
- 1/4 cup nutritional yeast
- 2 cups chopped vegetables of choice
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Preheat oven to 375°F. Grease muffin tin with oil, or use muffin liners.
- Whisk together chickpea flour, plant-based milk of choice, nutritional yeast, garlic powder, salt and pepper until no lumps remain.
- Stir chopped vegetables into chickpea flour mixture.
- Pour chickpea flour and vegetable evenly into muffin tin, filling about half way.
- Bake for 15-17 minutes, or until edges are slightly golden brown and middle is cooked through (do not overcook). Let cool, then enjoy!
Do these need Baking soda or baking powder?
Hi Terri, no they don’t!
What are the nutrition facts?
Hi Gabriella, great question, I just updated the post to include nutrition facts below the recipe!