These Vegan Egg Bites are obviously egg free but they really taste like baked egg cups. These are the perfect on-the-go breakfast that you can make ahead for busy mornings. These Vegan Egg Bites are also gluten free, dairy free, soy free, grain-free, and nut-free.
I’m sure you’ve seen egg bites also called egg muffins all over Pinterest. They’re a popular breakfast for people who like to meal prep. I make egg bites for my husband so he can easily grab them before work. Since I’m allergic to egg I decided to make my own vegan version. They came out INCREDIBLE. They’re the perfect vegan meal prep breakfast.
Garbanzo Bean Flour for Vegan Breakfast Bites
Garbanzo bean flour is amazing. It really creates a delicious firm and slightly chewy texture similar to egg. I have multiple recipes on Eat or Drink that use garbanzo bean flour in this way.
For other Garbanzo Bean Flour Recipes see the following:
Egg Free Quiche
Egg Free French Toast
Egg Free Omelette
Anthony’s Organic has an amazing price on their Garbanzo Bean Flour. You can find it on Amazon here through my Amazon affiliate link.
These Eggless Egg Bites need mix-ins. Without them, they would be a little dry and bland. In this recipe, I used bell peppers, scallions, and yellow onion. I’ve also made these with other veggies. Below are some ideas of delicious mix-ins.
Ham or Sausage (if you’re not vegan)
Vegan Meat Crumbles
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Vegan Egg Bites (Egg Free)
- 1 bell pepper
- 1/2 small yellow onion
- 1 scallion
- 3 tablespoons oil
- 1 cup garbanzo bean flour
- 1 teaspoon baking powder – baking soda optional if grain free
- 1 tablespoon nutritional yeast
- 1 tablespoon ground flax seed
- 1 cup water
- 1/2 teaspoon salt
- Lightly grease a muffin pan. Preheat oven to 350°F.
- Dice your bell pepper, onion, and scallion into small pieces. In a small pan heat up your oil and saute your onion and scallion until fragrant.
- Add all of your ingredients into a mixing bowl including the oil that you sauteed the onions in. Whisk very well until completely combined.
- Spoon your mixture into your muffin pan filling most of the way up. Bake in the oven for about 15 – 20 minutes or until firm to touch.
Let cool slightly after baking then flip your muffin pan and tap until bites come out.
- You can keep them in the fridge and microwave throughout the week.
Going to try these if I can find all the ingredients. Hopefully they taste good!
Yay! Please come back and let me know how they turned out for you once you make them, I’d love to hear your thoughts!!
I tried this recipe and absolutely loved them. I am making a new batch and I substituted the bell pepper for spinach and mushrooms. These are great for on the go snacks. Thanks for sharing 🙂
Yay!! Those veggie substitutions sound delicious! Thanks so much for your comment!
Would you have another option for flours for this. I cannot handle the garbanzo bean flour either.
Unfortunately, garbanzo bean flour is what really creates the right texture and flavor. You could possibly try cornmeal but you might have to add some ground flax to make sure it sticks together when baking. If you do try that out I’d love to hear how it works!
I’d love to make these for my daughter but she can’t have flax. What is the purpose of the flax seed? Any recommendations for a substitute?
The flax helps make them a bit fluffier in texture. You could either use an egg replacer product or just omit it for a denser texture. Hope you enjoy them!