Vegan Egg Bites

Delicious and versatile Vegan Egg Bites made from chickpea flour and packed with colorful veggies, perfect for snacks or breakfast.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bites

Course: Breakfast, Snack

Cuisine: Plant-based, Vegan

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup chickpea flour Provides protein and fiber.
1 cup water To combine with chickpea flour.
1/2 teaspoon turmeric Adds color and flavor.
1/4 teaspoon black salt For seasoning.
1/4 teaspoon garlic powder For flavor.

Vegetable Ingredients

1/2 cup chopped spinach Adds nutrients.
1/4 cup diced bell peppers Color and crunch.
1/4 cup chopped onions Enhances flavor.
1/4 cup nutritional yeast Imparts cheesy flavor.

For Greasing

to taste Olive oil For greasing muffin tin.

Method

Preparation

Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil.
In a bowl, whisk together the chickpea flour, water, turmeric, black salt, and garlic powder until smooth.
Stir in the spinach, bell peppers, onions, and nutritional yeast until well combined.

Baking

Pour the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake for 25-30 minutes, or until the edges are golden brown and the bites are set.
Let them cool slightly before removing from the tin. Enjoy warm or store in the fridge for meal prep.

Notes

Store leftover Vegan Egg Bites in an airtight container in the refrigerator for up to 5 days or freeze them for up to 2 months with parchment paper between bites to prevent sticking.