Plant-based Egg Bites

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Love Eggs? No problem. You don’t have to miss them since you are on a plant-based diet.
Imagine fluffy, savory bites bursting with nutrients, while cholesterol-free, and gluten-free.
Introducing Gift of Health plant-based egg bites recipe –a perfect alternative for when you’re craving a delightful eggy breakfast dish.
Ideal for brunches or a cozy Sunday morning indulgence, let me warn you they’re so darn tasty, that you might end up eating the whole batch!!!  So not a bad idea to make a double batch.


  1. Preheat your oven to 375°F (190°C).
  2. If you cannot access certain ingredients such as turmeric, chilli powder or black salt (kala namak), you can skip them. You can use regular salt instead of kala namak (black salt).
  3. Dice your vegetables fine. You can pick any of your favorite veggies. I use a combination of onion, red bell pepper, cauliflower/broccoli, zucchini, and cilantro. Peppers provide a burst of vitamin C while cruciferous vegetables (cauliflower) protect you against cancer and Greens supply an antioxidant boost.
  4. In a bowl, whisk together chickpea flour, plant-based milk, nutritional yeast, garlic powder, black salt, turmeric, chilli powder, and pepper until smooth without any lumps.
  5. Stir in chopped vegetables until evenly distributed in the batter.
  6. Line the 12 cup metal muffin pan with silicon muffin liners. or you can use a silicon muffin pan.
  7. Scoop 1/3rd cup of batter into muffin cups.
  8. Bake for 15-17 minutes, or until the edges are lightly golden brown and the middle is cooked through. Avoid overcooking.
  9. Allow the muffins to cool for 5 to 10 mins before removing them from the cups.
  10. Enjoy!!! 

You can store them in an airtight container for 3-4 days in the fridge or freeze them. You can make a bunch ahead of time. They are easy, portable, perfect for busy days, and can be part of your grab and go breakfast. And yes they are a great gluten-free and protein-rich option!!!

You can also add an Indian twist to this dish by adding half teaspoon carom seeds.


1 cup chickpea flour
1 1/3 cup soy milk (or any plant-based milk)
1/4 cup nutritional yeast
1/2 cup diced onion
1/2 cup diced red bell pepper (or any color)
1/2 cup diced cauliflower or broccoli
1/2 cup diced zuchini
1/4 cup chopped cilantro
or 2 cups chopped vegetables of your choice
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp kala namak (black salt) or regular salt
1/8 tsp turmeric
1/8 tsp chili powder (optional)
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