Vegan Frittata Egg Muffins
These vegan frittata egg muffins make a great, easy, plant-based breakfast meal prep! They are packed full of nutrient dense ingredients that will keep you nourished and full all morning! They're the perfect meal prep for a quick grab and go breakfast!
Ingredients
- 16 ounces block extra firm tofu, pressed
- 1 tablespoon olive oil
- 2 cups spinach
- 4 cloves garlic, minced
- 3 tablespoons nutritional yeast
- 7 grape tomatoes, sliced thin
- 1 cup plant milk
- Pinch of turmeric
- sea salt & black pepper, red pepper, to taste
- 1/4 red onion, diced
- ½ teaspoon baking powder
- 1 tablespoon dried chives (optional)
- Fresh basil for topping
Instructions
- Preheat the oven to 375F. Grease a muffin tin (I don't like to use liners, because they always seem to stick to the paper).
- Press your tofu to release extra water.
- In a medium pan on medium heat, add the oil, garlic, and onion. Saute a few minutes until the onions have cooked through. Add in the spinach and cook a minute or so longer until it's wilted down. Season with sea salt and pepper. Remove from heat.
- To a blender, add the tofu, any seasonings you'd like, nutritional yeast, milk, and baking powder. Blend for a few minutes, scraping down the sides, and blending again. Make sure it's completely smooth.
- Add the veggies into the blender and use a spoon to mix everything together.
- Pour the batter into the prepared muffin tin. Top with the sliced tomato and any fresh basil you'd like.
- Bake for 35 minutes or until a toothpick inserted comes out clean. Let cool before loosening the edges with a knife and gently popping them out of the pan.
- Store in an air-tight container in the fridge and reheat when ready to eat!
Notes
These are so yummy topped with pico de Gallo or salsa, guacamole or avocado, hot sauce or unsweetened ketchup, etc!