Preheat the oven to 350 degrees.
Line a muffin pan with cooking spray or unbleached parchment paper
Fill each muffin tin with 2 tablespoons of desired veggie/protein mixture - I used soyrizo and scallions (see recipe below) + Heirloom tomato with fresh basil
Pour egg whites into each muffin tin, filling the muffin tin 3/4 full
Bake for 15-20 minutes.
Tempeh Soyrizo Recipe
2 package (16oz) of organic tempeh OR 2 cups of lightly ground walnut meat (soy-free)
1/4 cup ume plum vinegar or red wine vinegar
3 tablespoon tomato paste
3 tablespoon Bragg's liquid aminos
1/2 large yellow onion, minced
1/2 tablespoon olive oil
Dried Spices
1 tablespoon garlic powder
2 tablespoon smoked paprika
1 1/2 tablespoon ground cumin
1 tablespoon ground coriander
1/2 tablespoon ground black pepper
2 tablespoon dried oregano
2 teaspoon dried thyme
1 teaspoon cayenne pepper
1/4 teaspoon ancho chili powder
1/2 teaspoon ground cinnamon
pinch of nutmeg
M E T H O D
In a large bowl, combine all dry ingredients except tempeh, whisk together. Add all liquid ingredients, combine well. Add tempeh and diced onion to to the mixture. Stir well, let sit for 15 minutes. Taste and adjust seasoning to your preference.
Heat a large skillet over medium heat, add oil - let it get warm add tempeh and sauce to the pan and stir well. Cook over medium heat, stirring frequently, for about 5 minutes or until excess liquid is cooked off.
V E D A
Having protein with breakfast can optimize your brain's ability to send messages to the rest of your body, providing the amino acids your brain needs to function at its optimal level. Protein raises your brain's tyrosine levels, helping your brain produce neurotransmitters called norepinephrine and dopamine, which give you energy and make you feel awake and alert.
These little power packed bites are great for any meal.