Want to try a different protein in the morning? These vegan quiche cups use tofu baked in muffin tins for an easy make-ahead breakfast recipe! To make these quiche cups vegetarian, use part-skim cheese.
1 package vegetarian sausage, diced
1 cup swiss chard or kale, chopped
14 ounces extra firm tofu, drained and largely chopped
1/4 cup chickpea flour
1/4 teaspoon ground mustard seed powder
1/4 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 cup shredded cheddar cheese, dairy-free to make vegan
Salt and pepper to taste
Preheat the oven to 350 degrees Farenheit. Set aside a lightly greased 12-count muffin tin.
In a large skillet or non-stick pan, saute olive oil on medium high heat. Add the sausage and saute until browning, about 7 minutes. Add in the kale leaves and saute an additional minute or two until the leaves have wilted. Remove from heat and set aside.
In a large food processor ( or high-speed blender) combine the tofu, chickpea flour, cheese, and seasonings. Pulse until well blended. Transfer the tofu mixture to a large bowl. Add the sausage and kale and mix thoroughly to combine all ingredients.
Pour the final mixture into the muffin tins reaching the top of each tin.
Bake for 20-25 minutes or until cooked in the middle (after inserting with a clean knife).
These vegan quiches make an excellent breakfast meal prep. Feel free to keep in the refrigerator for up to three days, covered in an airtight container. These can also be frozen for up to a few months (also if in an airtight container).
Find it online: https://onehungrybunny.com/delicious-and-easy-vegan-quiche-cups/