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two vegan baked spinach mushroom pepper onion egg bites on a wooden cutting board, the top one with a bite taken out of it to reveal the soft egg-like texture.

Spinach Mushroom Pepper Onion Baked Vegan Egg Bites

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  • Author: Gina Fontana
  • Total Time: 0 hours
  • Yield: 6-7 large egg bites 1x
  • Diet: Gluten-Free, Vegan

Description

These Spinach Mushroom Pepper & Onion Baked Vegan Egg Bites are an easy, gluten-free, high-protein breakfast made with tofu. They’re perfect for weekly meal prep and easy mornings or a delicious addition to your Sunday brunch table.

Ingredients

Units Scale
  • 1-2 tablespoons olive oil
  • 1/4 cup sweet yellow onion, finely diced
  • 1/3 cup mushrooms, finely diced (I used baby bella mushrooms)
  • 1/4 cup red bell pepper, finely diced
  • 1/2 cup fresh spinach, chopped
  • 1/2 teaspoon salt
  • 1 block (16 ounces) extra/super firm tofu, pre-pressed or well pressed yourself
  • 1/3 cup unsweetened plant milk (I used oat milk)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kala namak (black salt)
  • 1/8-1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground turmeric
  • green onion, optional for garnish

Instructions

  1. Preheat your oven to 350°F and lightly grease a muffin tin, use a silicone mold, or silicone cups.
  2. Heat olive oil in a pan over medium heat. Sauté the onion and mushrooms for 4–5 minutes until softened and moisture is released. Add red pepper and cook for another 2 minutes. Sprinkle in 1/2 teaspoon salt and toss in the spinach and cook just until wilted.
  3. In a food processor or blender, add the tofu, oat milk, nutritional yeast, baking powder, garlic powder, kala namak (black salt), pepper, and turmeric. Blend until smooth and creamy and no tofu lumps remain. Transfer the mixture to a medium bowl.
  4. Fold the sautéed vegetables into the tofu mixture until evenly distributed.
  5. Spoon the mixture into your muffin tin, filling each cavity almost all the way full. They will rise slightly, but not a ton.
  6. Bake for 30-35 minutes, or until the tops are set and the centers aren’t overly jiggly. They will set up a bit more as they cool.
  7. Allow the egg bites to cool for 10–15 minutes before removing from the pan. This helps them firm up and hold their shape. Finish with a light sprinkle of kala namak for extra egg-like flavor, and garnish with fresh green onion, if desired.

Notes

READ THE BLOG POST FOR MORE TIPS & INFORMATION!

  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Breakfast

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Find it online: https://healthylittlevittles.com/spinach-mushroom-pepper-onion-baked-vegan-egg-bites/