Vegan egg bruch cups

Vegan Egg Breakfast Cups

  • Author: bearplate
  • Prep Time: 3 mins
  • Cook Time: 30 mins
  • Total Time: 33 minutes
  • Yield: 18 Cups 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Vegan


Savory vegan breakfast cups made with flaky puff pastries filled with sauteed onion and peppers then topped with silken tofu and a cherry tomato. 



  • 2 Tbsp olive oil divided
  • 1 onion finely chopped
  • 2 red bell peppers finely chopped
  • 2 cloves garlic minced
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp black salt
  • 1/2 tsp black pepper
  • 1 tsp liquid smoke
  • 2 sheets vegan puff pastries
  • 14oz silken tofu
  • 18 yellow cherry tomatoes
  • 1 Tbsp fresh chopped parsley (optional)
  • 1/2 tsp paprika (optional)


Preheat oven to 375 degrees Fahrenheit

In a large pan heat one tablespoon of olive oil over medium heat. Add the onions and cook until they are translucent, about 3-5 mins. Add the peppers, garlic, salt, black salt, and Italian seasoning and cook for an additional 5 mins stirring frequently. Stir in the liquid smoke and remove from heat.

On a clean surface roll out the puff pastries and cut each one into 9 squares. Grease a muffin tin with the remaining olive oil. Line the wells of the muffin tin this the pastry squares, carefully pressing it into the corners. Leave a little hanging out of the muffin tin.

Fill each square with one tablespoon of the peppers than one tablespoon tofu. Use the back of the spoon to spread out the tofu. Place a tomato in the middle of each cup and press until about half of it is submerged.

Bake for 15-20 mins or until the edges of the pastry are golden.

Top with parsley, paprika, and a pinch of salt and pepper. Serve warm.


  • Serving Size: 3 Cups
  • Calories: 433
  • Fat: 26.5
  • Carbohydrates: 49
  • Protein: 12

Keywords: Brunch, Vegan eggs