Hallelujah: January is almost over. It is a fine month in many respects (e.g., clean slate, new possibilities, and, personally, my birthday month), but sheesh, it is a challenge to make it through without freezing, succumbing to flu, or suffering from the post-holiday blues. Like a marathon, it’s an exhilarating rush at the start (This is it! Here I go!), followed by a long haul, and a strong possibility of hitting the wall (i.e., aloha resolutions, show me the sofa and some chocolate).
But here we are, days away from February, and I am here to say “You’ve got this!!!” But to make it through, you will need some great fuel to stay on task.
Breakfast egg cups, mixed and studded with all matter of extras, are a great (and extremely popular; google and see) option: easy, minimal ingredients, make ahead, & portable. But if you cannot (or do not) eat eggs, you’re out of luck.
Or so you may have thought.
With some chickpea flour, water and baking powder–plus some pesto, for an instant punch of flavor–you can have light, fluffy “no-egg” breakfast cups that are everything you want in an easy, healthy portable breakfast.
Unlike traditional egg breakfast cups, my no-egg cups require no refrigeration while toting from point A to point B. You can wrap, tote, and go without any worries of spoiling.
I used my mustard greens pesto from the other day to make these, but you can use a ready-made pesto, too (opt for a cheese-free variety if you need to keep these vegan).
No pesto? No problem. You can whip up a wintery, inexpensive pesto in no time using kale or parsley, plus some garlic, nuts/seeds and olive oil (perhaps some nutritional yeast, too–it delivers a great cheese-y flavor, plus protein).
Alternatively, replace the pesto with 3 tablespoons of olive oil (or the oil of your choice), along with the seasonings you prefer. It’s still January, so you deserve to flavor these any which way that you like!
Be careful not to overbake these, or they will become more bread-y than egg-y. They will still be delicious, but more like a savory muffin (mmm…savory muffin…). Stick with the cooking time range provided and they will be fluffy, but also slightly custardy towards the middle (truly, they are like eggs).
In addition to great flavor, these follow up on my fueling promise: super-low in sugar, healthy doses of protein, slow-burning carbs, and good fat (olive oil + nuts/seeds from the pesto), and a mere 96 calories per “cup,” these cups deliver the nutrients (and satisfaction!) you need to power through the day, and on into February!
So if you’ve got five minutes, whip up a batch tonight. No need to wait for the morning to eat them: breakfast for dinner sounds mighty fine for a cold, grey January night.
Eat well, and be kind to yourself, readers!Print
- 1–1/2 cups chickpea flour
- 1–1/2 teaspoons baking powder
- 2 cups water
- 1/4 cup prepared pesto (vegan pesto to keep it vegan, or any variety if not vegan)
- fine sea salt (to taste, as desired)
- Preheat oven to 425F. Liberally grease or spray 9 cups of a standard size muffin pan.
- In a large bowl, whisk together the chickpea flour and baking powder. Slowly whisk in the water until blended and smooth. Whisk in the pesto.
- Taste batter and add salt (to taste) as desired (the batter should taste somwhat salty; it will vary by type of pesto).
- Divide batter equaly between prepared cups.
- Bake in the preheated oven for 24 to 27 minutes until lightly puffed and light golden on top (do not overbake, or they will lose their “eggy” texture).
- Cool in muffin pan for 5 minutes. Loosen edges of each cup with a knife and carfeully remove each cup.
- Serve warm or cool completely.
Variation: Replace the pesto with 3 tablespoons of olive oil and 1 teaspoon fine sea salt for plain egg cups. Add in any herbs, spices, or cooked vegetables you like!
Nutrition: The nutrition calculation will vary slightly depending on the type of pesto you use.
Storage: Store in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for 6 months.
- Category: Breakfast, Entree, Snack
- Serving Size: 1 pesto cup
- Calories: 96
- Sugar: 1.7 g
- Sodium: 151 mg
- Fat: 4.3 g
- Saturated Fat: 0.7 g
- Carbohydrates: 10 g
- Fiber: 2.1 g
- Protein: 4.2 g
- Cholesterol: 1.7 mg