Description
These Smoked Tofu Breakfast Egg Cups are a high-protein, gluten-free, and vegetarian option perfect for busy mornings. They offer a delicious flavor combination of smoky tofu, leeks, and onions, making them an easy and satisfying meal prep choice.
Ingredients
- 6 large Eggs
- 1 cup Leek, sliced
- 1 medium Onion, diced
- 200 grams Smoked Tofu, cubed
- 1 cup Cheddar Cheese, shredded
- 1 tsp Salt
- 2 tbsp Olive Oil for greasing
Instructions
- Preheat oven to 200°C (390°F).
- Chop smoked tofu into small squares. Slice leek and dice onion.
- Whisk together eggs, chopped tofu, leek, onion, cheese, and salt in a mixing bowl until combined and fluffy.
- Grease muffin slots generously with olive oil.
- Pour egg mixture evenly into muffin slots, filling about 3/4 full.
- Bake for 20 minutes, or until set and lightly golden.
- Cool slightly before removing from muffin tin.
Notes
- These muffins are great for meal prep.
- Can be served with a fresh salad.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months.
- Reheat in microwave for 30-60 seconds or bake at 180°C (350°F) for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 180 mg
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