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    Home » Recipes » Breakfast

    Vegan Broccoli Cheddar Egg Cups

    Published: Jan 22, 2021 · Modified: Jun 4, 2022 by Emily Miller · This post may contain affiliate links · 10 Comments

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    Start your day right with these vegetable-packed high protein vegan Broccoli Cheddar Egg Cups! This easy to make ahead breakfast is made with wholesome ingredients and is oil-free, gluten-free, and refined sugar-free.

    These Broccoli Cheddar Egg Cups have a chickpea flour base to which seasoning and plant milk is added to make a batter. Then stir in chopped broccoli, shredded carrot, and onion, and bake for an easy breakfast.

    Simply Delicious Vegan cookbook with broccoli cheddar egg cups on 2 plates and grey napkin

    I received the cookbook Simply Delicious Vegan from Abrams Books. All reviews and opinions expressed in this post are my personal views.

    Try this new recipe and serve these savory vegan chickpea muffins or "egg cups" as part of a brunch spread along with my JUST Egg Quiche, Air Fryer Breakfast Potatoes, Vegan Banana Oat Pancakes or Vegan Banana Buckwheat Waffles. This savory recipe is a great option for meal prepping to get you through a busy work week.

    Try this Vegan Cream of Wheat for a quick hot breakfast bowl.

    If you would like to try another easy recipe utilizing chickpeas, try my Vegan Chickpea "Tuna" Salad!

    In December 2020, Caitlin Shoemaker, the creator of From My Bowl, released her first cookbook, Simply Delicious Vegan. I will share her recipe for vegan Broccoli Cheddar Egg Cups on page 28 of her new cookbook!

    Jump to:
    • About the Simply Delicious Vegan cookbook
    • More recipes from the cookbook
    • Ingredients
    • How to make Vegan Broccoli Cheddar Egg Cups
    • Variations
    • Storage
    • Equipment
    • Expert tips
    • Related recipes
    • Recipe
    • Comments

    About the Simply Delicious Vegan cookbook

    Caitlin Shoemaker offers 100 gluten-free, oil-free, and refined sugar-free plant-based recipes that will make you feel great and help you feel energized! Her whole plant-based recipes are delicious, easy to make, and budget-friendly, making it easy for anyone to include more plants in their meals.

    There are plenty of helpful tips on cooking, roasting, and baking without oil, plus she includes a list of recommended kitchen tools and whole-food vegan pantry staples. Caitlin has several low-waste kitchen hacks, lifestyle tips, and tips on saving money by eating plant-based.

    More recipes from the cookbook

    After reading Simply Delicious Vegan, which has eleven chapters covering breakfast to dessert and everything in between, I can't wait to make these nourishing and quick-to-put-together recipes:

    • Salted Caramel French Toast Casserole on page 53
    • Grits Bowls with Sweet and Smoky Tempeh Bacon on page 57
    • Peanut Butter and Sweet Potato Soup on page 68
    • Chimichurri Quinoa Salad on page 91
    • All-in-one Sushi on page 117
    • Cheesy Battered Zucchini Fries on page 131
    • Buffalo Cauliflower Penne on page 153
    • Vegan Pad Thai on page 166
    • Homemade Snickers on page 200

    Ingredients

    These are the simple ingredients you need to make this recipe for a healthy breakfast on busy mornings:

    • Chickpea flour - garbanzo bean flour. I can find this in the grocery store or online. This acts as an egg substitute.
    • Nutritional yeast - There is no cheddar cheese in this vegan version of broccoli cheddar egg muffins. The nutritional yeast adds a cheesy flavor; it is inactive and has many health benefits.
    • Non-dairy milk - I used unsweetened organic soy milk made from whole soybeans. It is mild and creamy.

    How to make Vegan Broccoli Cheddar Egg Cups

    It's easy to make this great recipe, even if it is your first time.

    Start by preheating the oven to 350°F (175°C) and line a 12-cup muffin tin with parchment paper or liners (or use a silicone muffin pan or silicone liners).

    top down view of broccoli cheddar egg cups in mixing bowl with wet ingredients

    Whisk the dry ingredients (not the vegetables) together in a large bowl. Pour in the plant milk and mix until a thick batter forms.

    top down view of vegan broccoli cheddar egg cups batter in mixing bowl with spatula

    Fold the broccoli, onion, and carrots into the batter or vegan "egg mixture."

    Top down view of broccoli cheddar egg cups batter in muffin tin

    Evenly divide the batter among the cups in the muffin tin.

    top down view of baked vegan broccoli cheddar egg cups

    Bake for 30 minutes, then remove from the oven and let cool for 10 minutes.

    Top down view of vegan broccoli cheddar egg cups on 3 plates
    • Serve immediately once cooled, or transfer to a wire rack to cool.

    Variations

    Instead of broccoli, try bell peppers.

    Instead of yellow onion, try green onions.

    Add chopped fresh herbs such as parsley.

    Try adding garlic powder or red pepper flakes to the seasoning mix.

    Let me know your favorite way of making this recipe!

    Storage

    Let the muffins cool completely before storing them in an airtight container in the fridge for up to 1 week.

    Equipment

    • silicone muffin tin, muffin tin with paper liners, or silicone muffin liners
    • mixing bowl
    • Spatula
    • cutting board
    • chef's knife
    • grater

    Expert tips

    • If you use a silicone muffin pan, place it on a baking sheet before filling it for a more effortless transfer in and out of the oven.
    • These Broccoli Cheddar "Egg" Cups are especially delicious when they are still warm. I recommend reheating the leftovers.

    Related recipes

    • Overhead view of Vegan Clafoutis with Cherries in a white baking dish on a round black wire rack with a grey napkin.
      Vegan Cherry Clafoutis Recipe (Gluten-free)
    • Side view of vegan Sourdough Buckwheat Pancakes
      Fluffy Vegan Sourdough Buckwheat Pancakes Recipe
    • Overhead view of bowl of vegan cream of wheat with plum and ginger compote.
      Vegan Cream of Wheat Recipe with Almond Milk
    • Overhead view of vegan strawberry Rhubarb Muffins in tin.
      Vegan Strawberry Rhubarb Muffins

    If you try this recipe, let me know what you think by ★★★★★ star rating it and leaving a comment below. You can follow me on Instagram and share your creations with me! Just tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.

    The recipe is reprinted with permission from Caitlin Shoemaker and Abrams Books, © 2020. You can get a copy of Caitlin's cookbook here.

    Recipe

    3 plates with brosccoli cheddar egg cup

    Vegan Broccoli Cheddar Egg Cups

    Emily Miller
    These Vegan Broccoli Cheddar Egg Cups are easy to make and are perfect for a wholesome high-protein breakfast or brunch. Start your day right with these vegetable-packed oil-free and gluten-free Vegan Cheddar Egg Cups! This easy-to-make-ahead breakfast is oil-free and gluten-free. This recipe makes 12 muffins, with 6 servings of 2 muffins each.
    5 from 125 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 26 minutes mins
    Total Time 36 minutes mins
    Course Breakfast
    Cuisine American
    Servings 6 servings
    Calories 200 kcal

    Equipment

    • silicone muffin pan or muffin tin with paper liners
    • mixing bowl
    • spatula
    • Cutting board
    • Chef's knife
    • grater

    Ingredients
      

    • 2 cups chickpea flour (garbanzo bean flour)
    • ½ cup nutritional yeast
    • ½ teaspoon ground turmeric
    • ½ teaspoon paprika
    • 1 teaspoon Himalayan pink salt
    • 1 teaspoon baking powder
    • 2 cups nondairy milk
    • 2 ½ cups broccoli florets cut into bite-sized pieces
    • ¼ yellow onion finely diced
    • ⅓ cup shredded peeled carrots

    Instructions
     

    • Preheat the oven to 350℉ (175℃) and line a 12-cup muffin tin with parchment paper or liners (or use a silicone muffin pan).
    • Whisk the chickpea flour, nutritional yeast, turmeric, paprika, salt, and baking powder together in a large bowl. Pour in the milk and mix until a thick batter forms.
      2 cups chickpea flour, ½ cup nutritional yeast, ½ teaspoon ground turmeric, ½ teaspoon paprika, 1 teaspoon Himalayan pink salt, 1 teaspoon baking powder, 2 cups nondairy milk
    • Fold the broccoli, onion, and carrots into the batter, then evenly divide the batter among the cups in the muffin tin. Bake for 30 minutes, then remove from the oven and let sit for 10 minutes.
      2 ½ cups broccoli florets, ¼ yellow onion, ⅓ cup shredded peeled carrots
    • Serve immediately, or transfer to a wire rack to cool before storing in the fridge for up to 1 week.

    Notes

    Place the silicone muffin pan on a baking sheet before you fill it for easier transfer in and out of the oven.

    Nutrition

    Serving: 2muffinsCalories: 200kcalCarbohydrates: 25.2gProtein: 15.7gFat: 4.2gSaturated Fat: 0.6gSodium: 496.1mgFiber: 6gSugar: 4.9g
    Keyword brunch, Gluten-free, grain free, oil-free, refined sugar free, WFPB, whole food plant based
    Tried this recipe?Let us know how it was!

    Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.

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      The Best Vegan JUST Egg Quiche
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      Easy Vegan Banana Oat Pancakes Recipe
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      Mushroom Vegan Egg Scramble
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      Recipe Rating




    1. Chrissaysnature

      September 18, 2021 at 10:20 am

      5 stars
      Ohh These broccoli cheddar cups were so yummy! I never thought savory cups/muffins would be THAT good!! Thank you!

      Reply
      • Emily

        September 19, 2021 at 12:06 am

        Thank you for your review, Chris! I'm so glad to hear that you enjoyed this recipe!

        Reply
    2. Kayla

      September 18, 2021 at 11:23 am

      5 stars
      These egg cups are delicious! I will need to pick up a copy of this book!

      Reply
      • Emily

        September 19, 2021 at 12:07 am

        Thank you, Kayla! I think you'd love this cookbook!

        Reply
    3. Anaiah

      September 18, 2021 at 10:14 pm

      5 stars
      I would have never thought to use chickpea flour to make these broccoli cheddar egg cups. They turned out amazing and are the perfect breakfast idea!

      Reply
      • Emily

        September 19, 2021 at 12:08 am

        Thank you for your review, Anaiah! I am so happy to hear that you enjoyed the recipe!

        Reply
    4. Daniela

      September 19, 2021 at 5:16 am

      5 stars
      Made those Broccoli Cheddar "Egg" Cups yesterday and I can't believe they are vegan. SO GOOD! Thank you for sharing this easy recipe.

      Reply
      • Emily

        September 19, 2021 at 10:36 am

        Thank you for the kind words, Daniela. I am so happy to hear that you enjoyed this recipe!

        Reply
    5. Lucy

      September 19, 2021 at 10:57 am

      5 stars
      The broccoli and cheese flavour compliment each other perfectly. These make such a great change from my normal breakfast. I love you can make a large batch and have breakfast prepped for the week. I would never have thought they were vegan - delicious, thank you for sharing!

      Reply
      • Emily

        September 19, 2021 at 12:57 pm

        Thank you so much for your review, Lucy! I'm so glad to hear that the recipe is a hit! I'm also happy to hear that it's made life easier for you by being able to make a large batch in advance!

        Reply

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    Emily Miller

    Hi, I'm Emily, the photographer, writer, and cook behind Resplendent Kitchen, a 100% plant-based blog - where making vegan dishes that are good for you can also be incredibly tasty.

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