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So these breakfast egg muffins taste like Tarte Flambee . You know, this kind of French Pizza that’s made from a thin layer of pastry with sour cream, chopped onions and bacon? Yes, exactly! Except that the smoked tofu jumps in for the bacon.
And beautifully it does! Not only taste-wise, but also protein-wise. In the recipe I suggest to have four muffins as one serving to really be satisfied.
This means you’d be getting 22 grams of protein, bam! That is really high for a vegetarian breakfast dish!
Try them out, we’re curious to hear how you liked this breakfast egg cup version!
You can find more tasty and definitely low-carb and high-protein egg muffins right over here, too! And you can find these and more in our high protein egg recipes compilation .
Or check out this list and see what tantalises your taste buds:
- Italian-Inspired Breakfast Egg Muffins
- Spicy Bell Pepper Breakfast Egg Muffins
- Easy Asian-Style Breakfast Egg Muffins
Ingredients
- 6 eggs
- 1 leek
- 2 small onion
- 6 oz smoked tofu (6oz = 160g)
- ½ cup cheddar cheese (grated)
- Salt to taste
- 1 tsp olive oil
Instructions
- Preheat the oven to 200°C/390°F.
- Chop the tofu into tiny squares (the smaller the better!). Slice the leek and then cut each circle in half, then dice the onion . 1 leek, 6 oz smoked tofu, 2 small onion
- In a mixing bowl whisk the tofu, leek, onion, grated cheese, eggs and salt together. 6 eggs, ½ cup cheddar cheese, Salt to taste
- Grease the muffin slots with olive oil . Pour the mix evenly into the muffin slots. 1 tsp olive oil
- Bake for 20 minutes on 200°C/390°F.
- Breakfast egg muffins are ready!
NOTES
- Tips: Can also be made with regular tofu, just add some extra herbs/spices for more flavour.
- Make-ahead? Yes, can be made ahead.
- Freezable? Can be frozen after they’ve been cooked. That way you can make bigger batches and always have a quick breakfast or lunch. If possible, freeze them in a bag and suck the air out with a straw first. They’re actually one of our favorite veggie freezer recipes .
Nutrition
Smoked Tofu Breakfast Egg Muffins
Ingredients
- 6 eggs
- 1 leek
- 2 small onion
- 6 oz ( 160 g ) smoked tofu (6oz = 160g)
- ½ cup ( 60 g ) cheddar cheese (grated)
- Salt to taste
- 1 tsp olive oil
Instructions
- Preheat the oven to 200°C/390°F.
- Chop the tofu into tiny squares (the smaller the better!). Slice the leek and then cut each circle in half, then dice the onion .
- In a mixing bowl whisk the tofu, leek, onion, grated cheese, eggs and salt together.
- Grease the muffin slots with olive oil . Pour the mix evenly into the muffin slots.
- Bake for 20 minutes on 200°C/390°F.
- Breakfast egg muffins are ready!
