I love convenience as do most people in the busy city I call home. Having these "egg muffins" in my fridge is perfect, as I can heat them up in the morning while getting ready for work.
They taste legit with a couple of key ingredients such as chickpea flour and kala namal (aka egg salt). I have eggs once in a while, but the rest of the time, I find chickpea flour is a great substitute and loads of fibre.
Based on the recipe by @foodwithfeeling
Ingredients
2 cups chickpea flour + extra for lining
3/4 cup nutritional yeast
1/2 tbsp turmeric
1/2 tbsp smoked paprika
1 tsp baking powder
2 cups soy milk
2 cups kale, chopped and stem removed
1 red onion, minced
1 tsp kala namak salt, ground
Salt
Olive oil
Poppy seeds (optional)
Dijon mustard - on the side (optional)
Instructions
Mix all ingredients together except the olive oil, poppy seeds and mustard
Line the muffin tins with olive oil, then a layer of chickpea flour - tap the remaining flour out
Pour the batter in until 2/3 full
Top with poppy seeds
Bake in 180C pre-heated oven for 25 mins
Leave for 10 mins to cool
Serve with dijon mustard on the side