Vegan Mini Breakfast Baskets

When you are on the go with six grandkids, it’s nice to be prepared with some protein fiber rich breakfast snacks. These are vegan “egg” mini cups that hold together like little frittata bites and are filled with savory veggies. Make them ahead and keep a bunch in your fridge for that last minute picnic to watch the sun.

Base “egg” mixture:

• 1 cup buckwheat flour (or a blend of buckwheat flour and a little flax meal for extra binding)

• 1 c muun chi CoCoFir or your favorite plant Mylk

• 2 tbsp nutritional yeast

• ½ tsp muun chi Fermented Roots

• ½ tsp baking powder (optional for fluffiness)

• ½ tsp black salt (kala namak, for that eggy taste)

• ¼ tsp black pepper

• 1 tbsp olive oil (optional, for richness)

Add-ins (mix and match):

• ½ cup finely chopped spinach or kale

• ¼ cup diced red bell pepper

• ¼ cup scallions or red onion, finely chopped

• 2 tbsp fresh herbs (parsley, dill, cilantro, or chives)

• ¼ cup mushrooms, diced and lightly sautéed

• ¼ cup cooked lentils for added protein or shredded zucchini for additional fiber

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a muffin pan or use silicone liners.

2. In a bowl, whisk together the chickpea flour, cocofir, nutritional yeast, turmeric, baking powder, black salt, black pepper, and olive oil until smooth.

3. Stir in your add-ins.

4. Fill each muffin cup about ¾ full.

5. Bake 25–30 minutes, until firm and golden on top.

6. Let cool 5 minutes before removing (they set more as they cool).

They reheat well in the oven or air fryer. They may also be stored in the fridge for up to 4 days, or freeze and reheat. I even like them cold. These little baskets are a wonderful protein snack to have for those mornings when you are short on time. Instead of reaching for a packaged bar that contains preservatives and refined sugar, pop a couple of these bites into your reusable breakfast sack or bento box. The earth and your gut will thank you! Enjoy!