Vegan Egg Muffins | Healthy Breakfast Meal Prep

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried breadcrumbs

Brewer's yeast is a good source of B vitamins.

black salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt is more accessible and still adds flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

tofu

🥗Healthier: silken tofu

💰Cheaper: chickpeas

Chickpeas can provide a similar texture when mashed.

Prepare the follow your heart vegan egg according to the package instructions.

Season the prepared vegan egg with pink salt, pepper, and a little bit of turmeric.

Chop the baby portobello mushrooms, bell pepper, jalapeno, and onion.

Add the chopped veggies to the seasoned vegan egg and mix well.

Shred some diet cheddar style cheese and add it to the mixture, then toss everything together.

Grease a muffin pan with olive oil or butter.

Pour about 1/4 cup of the mixture into each muffin cup.

Top each muffin with a little more shredded cheese.

Pop the muffin pan into a preheated oven at 350°F (175°C) for about 20 minutes.

Remove from the oven and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens