3-Ingredient No-Egg Pesto Breakfast Cups {V + GF}

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 27 mins
  • Total Time: 32 mins
  • Yield: 9 cups 1x


  • 11/2 cups chickpea flour
  • 11/2 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)


  1. Preheat oven to 425F. Liberally grease or spray 9 cups of a standard size muffin pan.
  2. 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.
  3. Taste batter and add salt (to taste) as desired (the batter should taste somwhat salty; it will vary by type of pesto).
  4. Divide batter equaly between prepared cups.
  5. 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).
  6. Cool in muffin pan for 5 minutes. Loosen edges of each cup with a knife and carfeully remove each cup.
  7. 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
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