Plant-Based Breakfast Cups Recipe

Ingredients:

• 1 tablespoon extra virgin olive oil, plus more for greasing pan
• 1/2 pound cremini mushrooms, sliced
• 1 red bell pepper, sliced
• 1/2 pound firm tofu, crumbled
• 2 tablespoons nutritional yeast
• 1 (16 ounce) carton JUST Egg, plant-based egg
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup shredded vegan cheese (See Cook’s Tips)
• OPTIONAL:
• Hot sauce

Directions:

1. Preheat oven to 325°F.
2. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add mushrooms and peppers. Sauté until soft. Add tofu, increase heat to high, and sauté until water evaporates and vegetables are brown on edges.
3. Sprinkle in nutritional yeast. Season with salt and pepper, to taste.
4. Brush olive oil around 9 cavities of a muffin tin. (See Cook’s Tips.) Set aside.
5. Sprinkle tofu mixture and a little vegan cheese into each greased muffin tin cavity. Distribute JUST Egg evenly among the partially filled cups. Add a dash or two of hot sauce to each cup, if desired.
6. Bake 20 to 30 minutes, until filling is just set. Allow to cool in pan 5 minutes before removing.
7. Cook’s Tips:
8. Not all plant-based cheeses are created equal. We have found that the cheeses that taste great melted aren’t necessarily delicious when cold, and vice versa. Our tasters prefer Field Roast Chao cheeses. They taste great when melted, making them ideal for this recipe.
9. Naturally non-stick, silicone, muffin tins are great for this as they will result in evenly cooked breakfast cups that release easily. Non-stick, coated, metal muffin tins will also work, though the egg cups won’t release as easily.
10. For more tender exteriors, bake in a water bath. Place muffin tin in a larger baking pan before filling with egg mixture. Fill pan with hot water until it reaches halfway up sides of muffin tin. Proceed as described in step 5.