Vegan Breakfast Cups Recipe By Tasty Food

VEGAN BREAKFAST CUPS RECIPE BY TASTY

Steps:

• In a powerful blender, pulse chickpeas until they reach a powder-like state.
• Transfer chickpea flour to a strainer and strain over a large bowl.
• Add the garlic powder, onion powder, baking soda, turmeric, salt, pepper, and nutritional yeast and stir to combine.
• Preheat oven to 400ºF (200ºC)
• In a bowl or liquid measuring cup, combine water, almond milk, and apple cider vinegar and stir to combine.
• Pour the liquid mixture into the dry mixture and whisk until smooth.
• Let batter rest for 2 minutes.
• Pour the mixture into a cupcake tin and add your toppings of choice
• Bake 15 minutes.
• Allow to cool, but serve warm.
• Enjoy!

EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

BREAKFAST EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°F).
• Beat eggs and season with salt and pepper, to taste.
• Add eggs halfway into each tin of a greased muffin tin.
• Add desired toppings.
• Bake for 20 minutes.
• Eat now or keep in airtight container in the fridge. Heat when ready to eat.
• Enjoy!

BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 180° C.
• Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
• Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
• Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
• Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.