Today we’re sharing an easy breakfast recipe that is perfect for busy mornings and full of nutrients. Jess will show you how to make a vegan version, tofu egg cups, while Nikki shares a healthy, yet carnivore-friendly, turkey bacon and kale egg muffin. Both are quick and easy to make and everyone in your household is sure to love them. Check out both recipes by clicking on the link below. Enjoy!
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Tofu Egg Cups
This is definitely my new favorite breakfast! I think I’ll make a batch at the beginning of each week to pop in the microwave as a protein packed snack or breakfast. This recipe is so easy & nutritious, with protein from the vegan sausage & tofu, and lots of healthy veggies and spices. You could also use this as a filling to a quiche, just adjust cook time as needed.
- 1 15 oz package firm tofu, drained and most water pressed out
- 1/2 yellow onion, diced
- 3-4 cloves garlic, chopped
- 1/2 jalapeño, diced
- 1/2 cup chopped button mushrooms
- 1 large vegan sausage, I used Italian Tofurkey, chopped into small pieces
- 2 handfuls of spinach
- 2 tablespoons olive oil for sauteeing, more for greasing muffin tin
- 2 tablespoons chopped chives or green onions
- 1 tablespoon cornstarch
- 1/2 tablespoon turmeric
- salt and pepper for seasoning
- 1/2 cup shredded vegan cheese (I used Chao original flavor)
- 2 tablespoons nutritional yeast flakes
Preheat oven to 350. Chop all veggies and start pressing the water out of your tofu. The tofu should still have some moisture to it, so I don’t recommend pressing overnight.
In a large pan, sauté the onions, garlic, and jalapeño until onions are translucent. Add mushrooms, vegan sausage and spinach, mixing to combine all ingredients, and add salt and pepper to taste. I also added 21 Seasoning Salute, my favorite spice, from Trader Joe’s. Totally optional.
Heat until mushrooms are browned and spinach is wilted. Remove from heat and set aside.
Crumble the tofu into the food processor, and add the 1 tablespoon cornstarch, 1/2 tablespoon of turmeric and generous sprinkle of salt and pepper. Pulse a few times until tofu is crumbled into small pieces.
In a mixing bowl, pour in the tofu mixture and sautéed veggies. Add the chives, vegan cheese, 1/2 cup shredded vegan cheese, and 2 tablespoons nutritional yeast. I added a little more salt and pepper for good measure. Mix everything together until well combined.
Grease muffin tins with oil spray or olive oil on a paper towel. Scoop the tofu mixture into muffin tins and press down to form into the cup. Bake for 25-35 minutes or until lightly browned. Store in the fridge and reheat for breakfast all week!
Turkey Bacon and Kale Egg Muffins
These are my go-to breakfast for busy weeks where I’m rushed in the morning and am lucky if I have time for coffee- let alone breakfast! I love them because they take less there isn’t a lot of work involved and they are full of healthy ingredients. Kids love them too, and they may not even be able to tell that there are a few veggies hiding in them!
- 8 eggs (I usually use 4 with the yolk and 4 with just the whites, but feel free to decide for yourself!)
- 1 cup chopped kale
- 1 cup diced red pepper
- 3 slices turkey bacon, cooked and diced
- 1/4 cup shredded Parmesan cheese
- nonstick cooking spray
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 350 degrees F.
- Spray a standard-size muffin tin with nonstick cooking spray, evenly spraying each muffin cup.
- In a large bowl, mix together the eggs, kale, red pepper, and salt and pepper. If you are using the yolks of the eggs, makes sure to whisk the mixture until the yolks and whites are combined.
- Evenly distribute the egg mixture into the muffin cups, filling each about halfway full.
- Top each muffin cup with a sprinkling of Parmesan cheese and diced turkey bacon.
- Cook at 350 degrees for about 15 minutes, or until the tops of each egg muffin are firm to the touch.
- Serve warm and enjoy! These can be stored for up to four days in the refrigerator in an airtight container.