Vegan Breakfast Cups Recipe By Tasty

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

Steps:

• In a powerful blender, pulse chickpeas until they reach a powder-like state.
• Transfer chickpea flour to a strainer and strain over a large bowl.
• Add the garlic powder, onion powder, baking soda, turmeric, salt, pepper, and nutritional yeast and stir to combine.
• Preheat oven to 400ºF (200ºC)
• In a bowl or liquid measuring cup, combine water, almond milk, and apple cider vinegar and stir to combine.
• Pour the liquid mixture into the dry mixture and whisk until smooth.
• Let batter rest for 2 minutes.
• Pour the mixture into a cupcake tin and add your toppings of choice
• Bake 15 minutes.
• Allow to cool, but serve warm.
• Enjoy!

Steps:

• Preheat oven to 350ºF (180ºC).
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake at 350°F (180°C) for 20 minutes, until set.
• Enjoy!

Steps:

• Mash two bananas in a small bowl.
• Add the honey and almond extract. Mix well and set aside.
• Mix the rolled oats, cinnamon, and a pinch of salt in a large bowl, then add the banana mixture to it. Mix well.
• Transfer to muffin tin tray, pressing down on the middle and sides to form the cup. Chill for 1-2 hours.
• Bake for 10-12 minutes at 350°F (180°C).
• Leave to cool for 10-20 minutes.
• Top with yogurt, blueberries, and raspberries.
• Enjoy!

Steps:

• In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
• Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
• Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
• After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
• Enjoy!

Steps:

• Preheat the oven to 180° C.
• Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
• Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
• Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
• Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.