Fluffy, soft moong egg muffins are a perfect savory grab-and-go breakfast or snack. Learn how to make the moong egg batter and 3 delicious ways to use it! Pizza egg muffins, Bagel and cream cheese muffins and Indian spiced egg muffins. (gluten-free, soy-free, option for nut-free)

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 22 minutes
  • Total time: 282 minutes
  • Yield: 9
  • Category: Breakfast, brunch
  • Cuisine: Vegan

Ingredients

For the Base Batter

  • 1 cup dried moong dal, (petite yellow lentils / split and skinned mung beans)
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kala namak (Indian sulfur salt)
  • 1/2 teaspoon black pepper
  • 1 teaspoon baking powder
  • 1 tablespoon nutritional yeast
  • 2 tablespoons cashews ((use hemp seeds for nutfree))
  • 1 tablespoon hemp seeds (optional)
  • 1 cup water

For Pizza Egg Muffins

  • 3/4 cup of the moong egg batter
  • 2 to 3 tablespoons chopped cherry tomatoes
  • 2 to 3 tablespoons chopped mushrooms
  • 2 to 3 tablespoons olives
  • 2 to 3 tablespoons chopped bell peppers
  • 2 to 3 tablespoons chopped onion
  • 1/4 cup vegan mozzarella (or more, to taste)
  • 1/2 teaspoon each basil (oregano, and crushed red pepper flakes)

For Bagel and Cream Cheese Muffins

  • 3/4 cup of the moong egg batter
  • 1/2 of an everything bagel (or a slice of bread)
  • green onion (to taste)
  • 2 tablespoons vegan cream cheese (or feta or other vegan cheese)

Indian Spiced Muffins

  • 3/4 cup of the moong egg batter
  • 2 tsp oil
  • ½ tsp mustard seeds
  • ½ hot green chili (such as Serrano, finely chopped)
  • 8 to 10 curry leaves (chopped (fresh or dried))
  • 1/4 cup chopped bell pepper
  • green onion (to taste)

Method

Make the base batter.

  1. Wash the moong lentils really well until the water runs clear. To do that, add it to a bowl, rub it between your hands, drain, and repeat until the water is no longer dirty. Then, soak it in at least twice as much water as there is lentils for at least 4 hours, or overnight for best results.
  2. Drain the moong lentil, add it to a blender with the rest of the ingredients. Blend for 1 minute, then let the mixture sit to rehydrate more. Blend again for another 1 to 2 minutes. Let it rest for a few minutes so the batter doesn’t heat up and activate the baking powder too early. Repeat until the batter is really smooth. Alternatively add baking powder into the batter after blending.
  3. Store this in the fridge or freeze it, or use it to make scrambles, frittatas, or any of the savory egg muffins listed here.
  4. Preheat the oven to 350° F (177° C), and either line a muffin tin or grease it really well.

Make the pizza muffins.

  1. Add all of the pizza muffin ingredients (batter, veggies, herbs, cheese) to a bowl, and mix really well. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.

Make the bagel and cream cheese muffins.

  1. Add the chopped bagel/bread to a bowl with the green onion and a small amount of any other veggies you want to add, mixing well. Pour the batter into the bowl, and mix well. Then, add scoops of the vegan cream cheese and just mix it in lightly, so there are pockets of cream cheese in the mixture.Add everything bagel seasoning if using bread. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.

Make the Indian spiced egg muffins.

  1. First, make the spiced oil. Heat a small skillet over medium heat, and add the oil. Once the oil is hot, add the mustard seeds. Once they start to sputter and pop, switch off the heat and mix in the green chili and curry leaves.
  2. Mix the bell pepper, green onion, and batter in a bowl, mixing well, then lightly mix in the spiced oil. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.