Vegan Egg Muffins

Goooood morning and happy Monday! This busy week is off to a great start with these amazing, quick, and delicious vegan egg muffins that I have ready to go for my breakfasts! Sorry for the grainy photo, I seriously couldn’t wait to get a picture so this was taken just before sunrise!

Get crackin’ on these little power-packed goodies that are under 50 cals each! Here’s how:

What you need (makes 8 cups):

• 2 vegan eggs (4 tbsp. Follow Your Heart VeganEgg + 1 c. ice cold water)
• 1/2 tbsp. vegan butter (Earth Balance)
• 1/2 shallot
• 1/4 c. almondmilk
• 1/4 c. vegan cheeze (Daiya Mozzarella)
• 2 c. fresh spinach (I used a lot, but you can use less if you prefer)
• 1.5 scoops unflavored protein powder (The Natural Citizen)
• pinch of sea salt
• pinch of black pepper
• Coconut oil cooking spray

What to do:

Preheat oven to 350 degrees. Coat muffin tin with coconut oil. While oven is heating, melt butter over medium heat, and add in shallots and saute until transluscent. In a medium-sized bowl, whisk vegan egg powder with water until well combined. Add in almondmilk, salt, pepper, protein powder and shallots. Fold in spinach and cheeze until well-combined. Fill muffin cups 1/2 to 2/3 of the way full, and bake for 25-30 minutes, until tops are slightly browned. Cool before removing from tin. Store in refrigerator for up to 5 days.

Let me know what you think of these little guys! They’re great topped with fresh tomato, avocado, with a yummy sweet potato hash or on their own on the go!

Very Veggie Quiche

All right, dear friends. This is about to change your brunch game, permanently. When I first went vegan, I figured that meant I was swearing off all savory breakfasts as I knew them. Now that I’m knee deep in tofu scramble recipes, I know that isn’t the case, but still, something was missing. Something flaky, warm and serve-able.

Well, it has been found. Allow me to introduce you to this, the vegan quiche.

This took ten minutes to put together, an hour to cook, and about 5 minutes for my fiancé to devour. He could not believe it was vegan!

Here’s the deets (adapted from Follow your Heart):

6 tbsp. Follow your Heart VeganEgg™ powder
1 frozen Wholly Wholesome Whole Wheat pie crust
3/4 c. Califia Farms Toasted Coconutmilk
1 1/2 c. very cold water
2 shallots
2 cups fresh chopped spinach/mixed greens
1/2-3/4 c. Daiya mozzarella
1 tbsp. Earth Balance vegan butter
3/4 tsp. sea salt
1/2 tsp. cracked black pepper
1/4 tsp. cayenne pepper

Heat oven to 400 degrees. Place pie crust in oven for just a few minutes, until golden. While pie crust is warming, finely chop and sauté shallots in vegan butter just until translucent. Set aside. After crust is warm/slightly golden, remove from oven and turn oven down to 350 degrees. Combine VeganEgg™ powder, sea salt, black pepper, cayenne pepper in a medium-sized bowl. Pour in water and whisk until smooth, then add in coconutmilk for creaminess. Fold in shallots, cheese and spinach, just until combined. Pour mixture into crust and place back in oven. Bake for 1 hour or until golden on top with browned crust.

Slice up and serve that goodness!