@scremlin@pizza.enby.city and I made breakfast steak, mushroom, broccoli, and vegan bacon vegan eggy cups. Recipe below :vegan_heart:

Ingredients

117g Split Mung Beans soaked overnight

70 ml soy or oat milk Unsweetened, plain

70 ml Aquafaba water (you can also use tofu water, or the water from soaking the mung beans! Any light colored bean water will do!)

15 ml neutral oil such as canola oil or vegetable oil

4 g (1 tbsp) Nutritional yeast

0.5 tsp Garlic powder

0.5 tsp Onion powder optional – or just use extra 0.5 tsp garlic powder

0.25 tsp Turmeric

0.50 tbsp Black Salt also called Kala Namak. Use less or more depending on how much "eggy" flavour you want. Use extra to sprinkle on top when serving

0.50 tsp baking powder

1/2 cup vegan bacon bits

1 Planted steak (this could also be a good one for Vegetarian Slager Little Willies)

100g oyster mushrooms

4ish broccoli florets

2 slices of vegan cheese

Steps

  1. Start by making sure you have soaked your mung beans with plenty of water in a large bowl overnight to soften them. Then, (if you're saving the mung bean water for use as aquafaba, this is the time to do it!) drain the soaked mung beans and give them a rinse.

  2. All you got to do is blend your soaked mung beans, unsweetened plain non-dairy milk, aquafaba from chickpeas can, oil, nutritional yeast, garlic powder, onion powder (optional), turmeric, black salt and baking powder!

  3. Here is where you can also blend in, lightly the brocoli florets too. You can choose to blend however much you want. Blend for only a few seconds for chunks of broccoli, or blend for 30-60 seconds for green egg.

  4. Grill the vegan bacon, vegan steak, and oyster mushrooms. We recommend using a contract grill. You can lightly spray things with some neutral oil and soy sauce for a meatier flavor. Then, set them all aside to cool.

  5. fold a standard piece of parchment paper into small rectangular sections, cut them along the folded lines, andthen snip the corners of each one. Then crumple each one and stuff them into your muffin tin. This is important! You can't use cupcake/muffin paper. It will stick and break the the eggy cup!

  6. put about a 1.5 tbsp of your egg mixture into each of your 9 baking tin cups lined with parchment paper.

  7. Add in all your little toppings (steak, mushroom, bacon, cheese) and seasoning (this is a good time for adobe, msg, sazon, more garlic powder, fresh grated pepper, oregano, or whatever else you like on your eggs). Don't put too much topping, but enough to make sure you get a good amount in each bite, then stir each one.

  8. Distribute the rest of your egg mixture to each of your little muffin tins so you cover the tops of each one, and you can't see your toppings anymore.

  9. Put in a 180 C preheated oven for 20 minutes and then take out and set on a baking rack for 15 minutes to let cool.

These are great for on the go!

1/2 - second post has the final results and sauce suggestion :3