I have never been a fan of breakfast. I think a lot of it is due to the fact that I am not a morning person. I need something that is quick and easy and good on the go. I usually eat breakfast after I’ve been at work for an hour or so.
I recently veganized this dish from a recipe my family used from a cookbook we called “The Bible”. These breakfast cups meet my requirement for a breakfast. Once you cook up a batch of them, they can be frozen and then popped in the microwave for a minute to heat up.
They also have a bit of zing to them with the green chilis and cumin.
3 cups cooked brown rice
1 cup shredded vegan cheddar cheese
1 can (4 oz) diced green chilis
1 jar (2 oz) diced pimentos, drained
1/3 cup almond milk (or other non-dairy milk)
1/2 cup tofu egg batter
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
Nonstick cooking spray
Combine all ingredients in a mixing bowl and mix well.
Divide mixture evenly into 12 muffin cups coated with nonstick cooking spray.
Bake at 400 for 15 minutes until set.
Allow to cook and remove from muffin pan.
I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!