A high-protein, dairy-free breakfast that takes about 10 minutes to prepare and keeps in the fridge for up to five days. Eggs and silken tofu are blended smooth and baked in a muffin tin — simple as a base recipe, and easy to customise with whatever mix-ins you have on hand.
Base recipe
Optional mix-ins
Preheat and prepare
Heat the oven to 175°C / 155°C fan. Mist the cups of a silicone muffin pan lightly with cooking spray.
Blend
Combine the eggs, silken tofu, salt, and pepper in a blender and blend until completely smooth.
Fill
Divide the mixture between the muffin cups, filling each about halfway. Scatter over the chives and any optional mix-ins, then stir gently with a spoon to distribute.
Bake
Bake for 20–22 minutes until the centres are just firm to the touch.
Cool and remove
The egg bites will puff up in the oven and settle back down as they cool. Leave them in the pan for a few minutes before removing.
Store
Keep in an airtight container in the fridge for up to 5 days. Eat chilled or warm briefly in the microwave for about 15 seconds.
A silicone muffin pan is strongly recommended — egg bites have a tendency to stick to standard metal tins. Silken tofu gives the bites their creamy texture and helps them hold together — firmer varieties of tofu are not recommended as the mixture won't blend as smoothly. For extra protein, stir in crumbled cooked bacon, chopped ham, or breakfast sausage before baking.
