I admit that I’m not a huge breakfast person -I like eating it but don’t like taking my time making it on busy days-, which is why I don’t have very many breakfast recipes that are not pancakes. I often will just grab a banana or make some oatmeal real quick, something quick and easy.
Every once in a while -on a lazy weekend day for instance- it is nice to treat myself by taking my time to cook a super delicious breakfast or brunch. This recipe is a good one for such occasions. It is easy but it is a little time consuming -chopping all those veggies- for a morning where you are rushing to get work done.
These Southwestern Breakfast Bites are;
Loaded with veggies
I hope you love this recipe!
1 (15oz) Can Garbanzo Beans, drained
2 Tablespoons Nutritional Yeast
1/2 Teaspoon Sea Salt
2 Vegan Eggs (Mixed according to package directions)
1 Tablespoon Pure Olive oil
1/2 Cup Red Onion, diced
1/2 Cup Red Bell Pepper, diced
1/2-1 Jalapeno, finely diced
1 Clove Garlic, minced
1/4 Cup Sweet Corn (fresh or frozen)
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Chili Powder
Fresh Lime juice to taste
Preheat oven to 350°F
Lightly oil a 24ct mini muffin pan, set aside.
In a food processor or high powered blender, pulse garbanzo beans with nutritional yeast and salt until combined. Scrape down sides of food processor if needed. Pour in the vegan egg batter (prepare according to package directions), blend on high until smooth, set aside.
Heat a skillet over medium heat. Once pan is heated, toss in olive oil, red onion, bell pepper, jalapeno, and garlic, cook 3-5 minutes or until veggies are softened up, stirring occasionally. Then stir in corn, cumin, and chili powder, cook until corn is warmed. Remove from heat. Squeeze lime juice over veggies and stir to mix.
Transfer veggies and garbanzo batter into a mixing bowl, then stir together.
Pour roughly 1.5 Tablespoons (I used a cookie scoop to do this) into each mini muffin cup.
Bake at 350°F for 8 minutes or until firm to the touch.
Garnish with; Fresh Cilantro, Salsa, or Sliced Jalapenos