Breakfast,  Recipes

Breakfast Nada Egg Muffins

I came across a recipe that just looked so good unfortunately it had a lot of eggs in it, and to be honest, it was the main ingredient.

Remembering that I had made a omelette using chickpea flour I was convinced I could make this myself. Some internet searches and some failed attempts using my omelette recipe… I finally had done it! Well with the help of someone and I need to find her blog, in all the muffin chaos, I seem to have lost it, so until I find her I won’t be crediting her but this is a modified version of someone awesome who is unknown’s recipe.

​Here it is vegan breakfast nada egg muffins.

Tweet this: Try these breakfast Nada Egg Muffins so delicious.

Breakfast Nada Egg Muffins

Prep Time: 45 minutes

Cook Time: 27 minutes

Total Time: 1 hour, 12 minutes

Breakfast, Recipes

American Vegan

Servings:  4 Persons

Breakfast Nada Egg Muffins


  • Nada Egg Ingredients
  • 3 tablespoons olive oil
  • 2 1/2 cups chickpea (garbanzo) flour
  • 3 cups water
  • 1 to 2 cloves garlic, minced
  • 2 teaspoons fine sea salt only (real salt, pink Himalayan salt, ancient sea salt)
  • Filling Ingredients (make sure these are minced finely I put them through my mini food processor to get the ideal size, It's quick and easy)
  • 1/2 a whole Jalapeño Pepper OR (use Ground Black Pepper if Jalapeño is too hot)
  • 1/2 cup mushrooms
  • 1/2 cup bell pepper
  • 1/2 cup onion or any other vegetable you desire if you don't like onions (kale, sundried tomatoes, spinach are some good ideas)


  1. Preheat the oven to 500°F.
  2. Grease the cups of a cupcake pan with oil, If you have cupcake wrappers use those for easy removal from pan.
  3. In a large bowl, whisk the flour, water, oil, salt and pepper until blended and smooth.
  4. Stir in your fillings.
  5. Scoop batter into your muffin pan.
  6. Bake for 12 minutes. (this varies from oven to oven so just keep watch on these the first time you make them)
  7. Turn muffin pan and bake for 10 to 15 minutes longer, or until golden brown.
  8. Transfer the pan to a wire rack and cool for 15 minutes. Carefully remove the muffins from the pan. ​

Enjoy your breakfast with a yummy green juice or smoothie. These stay moist if you keep them in an airtight container when storing.

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I am Aimee. Welcome to my website. Whether you are thriving with a chronic illness or just want to get a little bit healthy. I hope I can be your guide.