These chickpea flour omelette muffins or vegan egg cups are easy to make and are a great option for an on-the-go savoury vegan breakfast.
I think we all know that I’m a big fan of sweets, especially for breakfast. When waffles, pancakes and french toast are on the table, why would I even entertain the thought of savoury breakfasts?
But loading up on sugar first thing every morning isn’t great so one of my eating goals for 2017 is to find more savoury vegan breakfasts. Which is why I’m sharing these chickpea flour omelette muffins today.
Eggs were never really my thing growing up. But when I started working out in 2013, I began adding eggs into my diet for extra protein and I quickly got used to it.
Obviously, now that I’m vegan, eggs aren’t an option anymore. Luckily, vegan eggs, like tofu scramble, are a thing so I don’t really feel like I’m missing out.
However, as much as I love tofu scramble, it isn’t all that great as a grab and go breakfast. And now that I have a full-time job and leave my home every morning, quick breakfasts are a must.
Thankfully, tofu scramble isn’t the only vegan egg substitute out there.
I discovered chickpea flour omelettes a few weeks ago and fell into deep, deep love. And I’ve been dreaming of turning them into portable, make-ahead vegan egg cups ever since.
These chickpea flour omelette muffins require very little prep and – other than the chickpea flour itself – they call for ingredients you probably already have on hand.
The best part is that they’re easily customized to your tastes. I threw in some sautéed veggies, vegan breakfast sausage and vegan cheese but the sky is the limit when it comes to mix-ins.
Regardless of what you put in them, these vegan egg cups are easy to make and super filling. Plus, they refrigerate really well so they’re perfect for busy mornings. Basically, they’re the ultimate savoury vegan breakfast, on the go.
If you make these chickpea flour omelette muffins, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!
More savoury breakfasts:
- 1 cup chickpea flour
- ½ cup lite coconut milk or other non-dairy milk
- ¾ cup water
- 2 tbsp olive oil
- 1½ tbsp apple cider vinegar
- 1 tsp mustard
- 3 tbsp nutritional yeast
- ½ tsp turmeric
- ¼ tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 shallot, minced
- ½ red bell pepper, diced
- 1 medium carrot, diced
- 2 tbsp olives, diced
- 1 cup chopped kale
- 1 tbsp olive oil
- Optional ingredients:
- vegan breakfast sausage
- vegan cheese, for topping
- Heat 1 tbsp olive oil in a medium skillet
- Add shallots, bell peppers and carrots and sauté until softened, 2 - 3 minutes. Next, add the vegan sausage, if using, and cook according to package directions. Finally, throw in the olives and kale and sauté until the kale is slightly wilted, 1 - 2 minutes
- Remove from heat and set aside
- Preheat the oven to 450F, grease a muffin tin and set aside
- In a medium bowl, whisk together the chickpea flour, coconut milk and water until well combined
- Add in remaining ingredients and mix well
- Divide the sautéed veggies evenly between muffin tins then do the same for the chickpea flour egg mixture. These won't really rise so fill the muffin cups almost to the top. You should fill get about 6 - 8 cavities
- Use a fork or knife to stir the veggies and batter together so the veggies aren't all settled at the bottom then top with vegan cheese, if desired
- Bake for 15 minutes then lower the the temperature to 430F and bake for another 10 - 15 minutes or until a toothpick inserted into the muffins comes out clean
- Allow to cool for a few minutes, then carefully run a knife around the edges and remove the egg cups from the tin. Be very gentle as they can be fragile when still warm
- Serve immediately or transfer to a wire rack to cool completely, before storing in an airtight container in the fridge for up to 5 days
Want more grab and go breakfast ideas? Try these quinoa oat bars:
Haha! I love chickpea flour omelettes! Using the flour for actual “egg muffins” is so perfect!! I never even though of that, brilliance!
These look so good – i love that you have also made them vegan!
Such a brilliant idea! x
Your photos are so appetizing and this recipe looks like easy to make. I have never used chickpea flour must start experimenting thanks for the inspiration.
I actually have some chickpea flour and I was wondering what to do with it. These sound perfect, especially since I am trying to get better about eating breakfast.
I’m so intrigued by these. What is the texture like? Light and fluffy? Creamy? Dry? I love egg muffins as an easy make ahead and freeze breakfast for my toddler, but these would be a great alternative and we already use chickpea flour at home. Do you know if you can freeze them and reheat later?
Hi Julie! I’d say that these are light and fluffy but on the drier side – definitely not as moist as I remember the real egg version of this being. I haven’t tried freezing them yet, but my first batch held up well in the fridge for about a week. Let me know how it goes if you try freezing them!
I absolutely love a grab and go breakfast. I mean who wants to cook in the morning. I’ve never used chickpea flour but I think I’m going to have to get some so I can try these 🙂
Stephanie@ApplesforCJ recently posted…Cheesy Baked Zucchini Breadsticks
I’ve never seen chickpea flour here, but I’ve seen a few recipes that use it and I’m curious. I love breakfasts that I can make ahead of time!
Sarah @ Champagne Tastes recently posted…Salted Bourbon Chocolate Pie
YUM! I love make ahead omelets. I’m yet to try chickpea flour, but I love chickpeas, so I’ll love it right?! 😉 And I love a savory breakfast over a sweet one any day!
Megan Marlowe recently posted…Gift Guide for the Valentine’s Day Foodie in your Life
Giselle, I almost skipped this recipe when the title included “omlette”, but I am SO glad that I didn’t! My vegetarian-gluten free daughter is allergic to eggs, and finding healthy grab-and-go breakfasts is hard. She is going to LOVE your muffins! I even have a bag of Bob’s Red Mill garbanzo bean (chickpea) flour in the house.
Wendy recently posted…Minion Sugar Cookies for Military Care Package #28
Oh my goodness gracious these look and sound amazing!! I absolutely need to try these ASAP!!
Oh my goodness. I love eggs but react strongly to them now and cannot wait to try this! I have never used chickpea flour before but these look absolutely eye popping and tasty. Thank you for this recipe!
I never thought that chickpea flour could replace eggs so well, that’s amazing! I love the idea of a healthy yet super delicious breakfast on the go. Also great that they can be made ahead to save time in the morning. Awesome!i
Daniela Anderson recently posted…No-fail crème caramel (flan) recipe
Totally love little egg dishes like this. Perfect for little hands. Awesome to feed an crowd. Great for making a huge batch and tucking some away int the freezer for later.
Gloria @ Homemade & Yummy recently posted…Healthy Homemade Soft Chewy Granola Bars from Scratch
I would have not thought of adding chickpea flour to egg cups, but it sounds like it would be so tasty. I agree that it’s good to balance out the sugar and savory for breakfast.
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I would have not thought of making egg cups out of chickpea flour, but it sounds like it would be so tasty; they do look exactly like eggs, but they aren’t. You blow my mind with how gifted you are at making delicious vegan substitutes. I agree that it’s good to balance out the sugar and savory for breakfast.
Emily recently posted…Why You Can Pick The Social Media You Love
I am not a morning person so on the go breakfast are always a plus for me! The fact that you use chickpea flour just blows my mind. This is definitely a dish I must try sooner than later. Recipe printed!!!!
Like you I prefer savory over Sweet for breakfast but I’ve never had chickpea omelets! What a great idea for vegans. My brother (our family Vegan) is totally going to love this recipe!
Hanady recently posted…10 Minute Cheesy Cauliflower Rice
I’ve seen and have eaten a lot of these egg/muffin type recipes since they became rather popular over the past two or three years, but I’ve never tried a vegan version. Looks and sounds yummy! To completely honest, I love using nutritional yeast, and I’ve got a bunch of it here, so this is looking like breakfast today. 🙂
I just recently tried using chickpea flour to make a vegan frittata – it was so good! Love the idea of making it small and portable like this!
Chelsea’s Healthy Kitchen recently posted…Separating Self Worth From Food Choices
I pinned this recipe for later. I am so excited to try it! I sometimes have a chickpea scramble at a vegan-friendly restaurant I like, but I’ve never make anything like it at home. Thanks for the recipe!
We use a lot of chick pea flour in our Indian recipes and make several crepes and fritters with it. It is such a lovely idea to use chickpea flour to make the egg free omelette muffins. My husband does not eat eggs yet and I might try to make these for him sometime.
Hmmm. I actually do have gram flour – chickpea flour – on hand, because I made some Indian bread with it. I do sometimes eat egg muffins, but this looks like a nice changeup – I”m going to have to try it! Cool idea!
I keep chickpea flour on hand- glad to have a new recipe to use it in! These look awesome for breakfast – I could see myself grabbing a few of these on my way out the door!
Kylee from Kylee Cooks recently posted…Braised Chicken Thighs with Sweet Potatoes and Leeks
Thanks for posting this recipe, I just made it and its so good I couldn’t wait for breakfast yummy!!!
Oh yay! So glad you liked it Carla 🙌
I love chickpea flour omelette or muffins. I make them when I have someone who can’t eat eggs for breakfast but have not tried a vegan version before. Sounds so delicious. Saving it for later.
Veena Azmanov recently posted…Crustless Strawberry Ricotta Cheesecake with Strawberry Sauce
Hi!
I am excited to try this reciepe. But can i leave out the apple cider vinegar & nutritional yeast?
Hi Su! I haven’t tried these any other way but you should be able to leave out the nutritional yeast without any issues and you can use whatever milk you’d like. However the Apple cider vinegar helps these to rise so I would suggest using lemon juice as a replacement or using buttermilk in place of regular milk. Hope that helps!
Hi!
I am excited to try this reciepe. But can i leave out the apple cider vinegar & nutritional yeast? Also, can i use regular milk?
We subbed half the water with aquafaba (chickpea bean juice) and added a bit of black salt, which adds an eggy flavor. My son LOVES these for b’fast! We added all of his favorite things – vegan sausage, spinach, a little seasoned tofu, lots of nooch. He’s got a protein packed breakfast! THANK YOU FOR THIS!
I made these the other day and even my picky eating husband was won over! My first attempt at a chickpea flour omelette was a flop but these muffins were great.
Thank you for sharing
I used a brownie pan instead of making six muffins. Make it as a part of my Sunday brunch thanks
Do you think I could replace the chickpea flour with quinoa flour? Love your blog! This is the recipe I’ve been searching for!
I cooked this recipe tasting each component before combining they were both tasty apart so I know it will be tasty and servable to my non vegan kids thanks for the idea I’m vegan for life and love sharing with my none vegan friends and family.
Ok baking these at 450 was way to high on the heat cooked to fast so almost burned on top but not done on inside I will try again at a more reasonable temperature like 350 or 375 to slow down the cooking process
Ok baking these at 450 was way to high on the heat cooked to fast so almost burned on top but not done on inside I will try again at a more reasonable temperature like 350 or 375 to slow down the cooking process
Any idea what the nutrional facts are for this recipe? Id love to know! I did make them however and they are very good! 🙂 thank you for the recipe.
Awesome recipe thankyou i made it in a bread pan and chopped off slices and put it in the middle of my gluten free toasted bread yummo……I also dont add the veggies and make it into kinda of an egg to add to my fried rice. once its cooked in muffin pan. DELICIOUS
Great recipe! I made these for my husband and I for breakfast on Saturday morning and we loved them. We had leftovers and ate them for breakfast this morning as well! Will definitely be making these again!
I… LOVE… u!!!
We miss eggs so much (son is allergic) and we can’t very well “fry” up a chia egg HaHa It was with much skepticism that I decided to offer these omelet cups for breakfast and BA-BAM they were received by all!!! I just became your biggest fan and sat down to make a week meal plan from your site…I may never leave 🙂 THANK YOU THANK YOU
Just made these. Definitely did not need to use the amount of cooking time. 15 min at 450 did the trick. I used mustard powder instead of mustard by mistake but I don’t think I am any worse off. Taste great!
I’ve been trying to find more cooked vegan recipes for my bf (I’m mostly raw). Just made these and had one. Whoa. Amazing!!
These were a big hit in our household. My husband loves them. We are not full up vegan, so I did add about 1tsp smattering of shredded Italian cheeses into the biscuit mix as I put it in the muffin tray. I did not have baking powder, so I used 2 parts chickpea flour to one part self-rising flour. For my vegetables we use Swiss chard, onion, shredded carrots, fresh thyme, and a little mushroom. I cooked at 390 degrees. it was like a thick paste when it went in the muffin tray. Cooked about 25 minutes. Delicious!!
I made these and they were delicious!
The only issues I had were the turmeric overpowered them with its’ flavour and the vegan cheese (Daiya block) sprinkled on top just got crispy and did not blend/melt. Next time I will use 1/2 or even 1/4 of the turmeric and mix the cheese in with all the other mix-ins. Thanks for the yummy recipe!
I love these vegan muffins, this is the second time I’ve made them and this time I had to make an adjustment. First time I have to say they were a bit dry and I didn’t add everything listed. This time I added 2 minced garlic cloves, red and green diced peppers along with your original recipe plus I only had 1 cup left of chickpea flour so I adapted with 1 cup of brown rice and 1 cup of tiger flour. I think these are great options as it was a little less dry and crumbly (unless this was just my fast mixing and not measuring the first time!!) Great recipe, thank you so much!!!!
Correction – that was a 1/2 cup blended of tiger flour and brown rice flour!
Made them today. Turned out good. Just curious about calories?
Yum – turned out great. I adjusted the veggie’s for what I had, but the base recipe is delicious.
Thanks!
Good Day Giselle,
Thanks so much for this delicious recipe! I was looking for something like this to help curb my sweet tooth that rages
at breakfast time.
OMG…so delicious ….yummy for my tummy! It’s also so easy/quick to make and reheat well. I didn’t use any vegan cheese, but used spicy tempeh in place of the vegan sausage.
It’s so damned amazing to see a sista with this kind of comprehensive site & I will definitely support you!
I will try your other recipes and share your site with my vegan fitness/nutrition trainer’s business clientele.
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