I’m sure by now you are familiar or have at least heard of Omelette Muffins. In case you haven’t, I’ll give you a brief description of what they are. You basically take some eggs and mix them with a variety of toppings like different veggies, sausage, bacon, cheese, etc. You scoop it into a muffin pan, stick it in the oven for a few minutes, and you have individually sized omelette muffins.
Omelette Muffins are pretty delicious and perfect for meal prepping. They used to be my go to breakfast when I was working full time. I would make a big batch and freeze them. I would take 1-2 with me to have as my breakfast at work. So easy and so much fun to make. You can get creative with these and use any ingredients you want. You can use a different variety of ingredients every time you make these and switch it up to not get tired of them.
I posted a couple of different recipes of these on my Instagram in the past. I even used a mini muffin pan to make them for the baby. They can make a great finger food. I’ve had nothing but great feedback from many of my followers who say they loved this idea. I had a few people message me and ask me if there was any way they could make these with an egg substitution. I found it interesting and decided to try to make them with chickpea flour.
Garbanzo beans are a great source of protein making this the perfect ingredient to substitute egg. The muffins would still remain a good source or protein to have for breakfast to get your day started. I have worked with chickpea flour before so I am familiar with it and able to easily create an egg free omelette muffin recipe.
When it came to the ingredients I wanted to keep it simple and healthy. Some of those who inquired about these muffins being made without egg were asking either because of allergies or do to being vegan. I wanted to keep the recipe friendly for both. I wanted to stick to fresh veggies that you would usually use in an omelette. Depending of your reason for opting for this eggless option (allergies, veganism, or just looking for something new and different) you can add/change any ingredients to add to these. You can use bacon, turkey bacon, sausage, vegan sausage, cheese, vegan cheese, tomatoes, onions, ham, etc. The possibilities are endless. These are also freezer friendly so you can make a lot of them and freeze them for a quick breakfast.
Chickpea Omelette Muffins
- 1 1/2 cup chickpea flour
- 1/4 cup nutritional yeast
- 3 bell peppers (multicolored)
- 1 cup spinach
- 8 oz grape tomatoes
- 1 cup diced mushrooms
- 1 tbsp turmeric
- 1/2 tbsp garlic powder
- 1 tsp pink salt
- 1 tsp curry powder
- 1 tsp cumin
- 1/2 tbsp paprika
- 1 cup water
- 1 tbsp olive oil
- 1 tsp baking powder
Preheat oven at 400 degrees.
Dice all of vegetables.
Heat olive oil in cooking pan on medium-low heat. Sauté mushrooms and bell peppers for 2-3 minutes.
Add spinach and green onion and sauté for another 2 minutes.
In a large bowl, combine chickpea flour, nutritional yeast, spices, and baking powder.
Add water and mix well.
Grease muffin pan and divide cooked veggies filling up each muffin about half way.
Add batter to veggies and mix each muffin.
Bake for 25 minutes or until a toothpick comes out clean.
Let cool on cooling rack. Enjoy!