Vegan Veggie Egg Bites
Nutrition
Calories: 90kcal | Carbohydrates: 5.9g | Protein: 4.5g | Fat: 5.4g | Fiber: 0.5g
If you're looking for a really low effort breakfast meal prep, these Vegan Veggie Egg Bites are the answer!
Servings
Ingredients
- 16 oz Liquid Just Egg
- 10 Baby Red Potatoes
- 1/2 Green Bell Pepper diced
- 1/2 Red Bell Pepper diced
- 1/4 cup Sweet Onion diced (~1/4 onion)
- 1/2 cup Vegan Shredded Cheese
- Salt adjust to taste
Instructions
- Pre-heat the oven to 350 F (177 C).
- Lightly spray the muffin tin with oil to prevent sticking.
- Clean and chop your veggies. I go with very small dices for all of them.
- Poke a few holes into your baby potatoes and place one in each muffin cup (we're only making 10 so two muffin cups will remain empty).
- Cook for 35-40 minutes. You'll know they're done when they're soft enough to smoosh.
- Remove from the oven, and smash the potatoes, either with a fork or the end of a rolling pin. You want the smashed potato to cover the bottom of the muffin things.
- Distribute the liquid Just Egg across the 10 potatoes, try to even it out as best you can.
- Add the diced onion and peppers to the Just Egg.
- Sprinkle the vegan cheese on top.
- Cook for 18-23 minutes.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV Vegan Veggie Egg Bites
Did you make this recipe?Mention @proteindeficient.vegan
