Hurry The Food Up Vegan and Vegetarian Recipes For Busy People
I call these ones High Protein Smoked Tofu Breakfast Egg Cups (in short: HPSTBEC). Ok, the name is clumsy, but I felt all the words needed to be in there. Feel free to suggest a better name in the comments 🙂
So these breakfast egg muffins taste like Tarte Flambee.
And beautifully it does! Not only taste-wise, but also protein-wise. In the recipe I suggest to have four muffins as one serving to really be satisfied.
This means you’d be getting 22 grams of protein, bam! That is really high for a vegetarian breakfast dish!
Try them out, we’re curious to hear how you liked this breakfast egg cup version!
You can find
Or check out this list and see what tantalises your taste buds:
- Italian-Inspired Breakfast Egg Muffins
- Spicy Bell Pepper Breakfast Egg Muffins
- Easy Asian-Style Breakfast Egg Muffins
Smoked Tofu Breakfast Egg Muffins
Ingredients
Instructions
- Preheat the oven to 200°C/390°F.
- Chop the tofu into tiny squares. Chop the leek and dice the onion.
- In a mixing bowl whisk the tofu, leek, onion, grated cheese, eggs and salt together.
- Grease the muffin slots with olive oil. Pour the mix evenly into the muffin slots.
- Bake for 20 minutes on 200°C/390°F.
- Breakfast egg muffins are ready!
This looks incredibly good. I can’t find smoked tofu. Is regular tofu ok?
Hi Cindy, yes that will still be fine – I’d maybe add some extra herbs to give it more of a flavour bang (or even a dash of smoked paprika if you can find it 🙂 ) enjoy!
Just some small confusion – the standard serving size is 4 muffins?
Hi Bri! One serving size is 3 muffins 🙂
That isn’t correct according to the recipe.
The recipe says 3 Servings = 12 muffins.
If it were 3 muffins for one serving, then it would say “3 Servings = 9 Muffins.”
So is it 3 muffins or 4 muffins?
Hi Emily, now you got me confused for a moment as well, haha. But I think it’s correct as is:
1 serving = 4 muffins. 3 servings = 12 muffins.
I hope that helped 🙂
These are incredible, and have become a breakfast staple for me. I whip up a batch on Sunday and eat them all week. Couldn’t be easier to make and they’re so delicious! This is my first experience cooking with smoked tofu and now I want to find a way to put it in everything. 🙂
Woohoo! That’s awesome to hear, Amy, and just what we’re aiming for :). Thanks for writing!
Hii these look amazing and simple to do.
If I make them in the evening is it safe to pop them in the fridge and heat them the next morning ?
Best wishes, Alice.
Hi, yes you can! They’re also really nice cold, so I often take them with me for lunch and don’t reheat 🙂
These were great, thank you 🙂 how do you suggest I store the extra muffins ?
Looks very good and I like to add muffins in my life is a great way to start.
Hi can I skip the leek? And should I replace it with someone else if so what?
Hi, yes for sure! Spring onion could also replace it, or maybe some chives if you have them (dried/frozen would be totally fine, too) 🙂 enjoy!
Are we sure this is healthy if it has such high levels of saturated fat and cholesterol or am I missing something?
Fair shout! I think these can fit very well into a healthy diet. 7g satfat is still within means imho. And yep, if you wanna balance out your cholesterol, you’d need to skip eggs in the next day or two. 🙂
Can these be frozen? How long? Thanks
Hi Leila, I haven’t tried it yet (they normally get eaten very quickly around here) but looking at the ingredients it would look like they’re absolutely fine to freeze! I don’t see why not at all. I’d imagine they’re very tasty reheated, too