Breakfast Cups - Sunday Brunch!

I decided to try these with tofu instead of eggs to see how they would turn out.

It's a twist on the "Ham & Egg" baked breakfast cups.  Pretty easy and tasty.  Even Little B. who is 2 liked them.

Ingredients:

1/2 block extra firm tofu, drained
Tofurky Deli Slices (I used original flavor)
1/2 c. plain soy milk
1 tsp. turmeric (for orange/yellow color)
1 tsp. granulated garlic
1 c. finely chopped frozen broccoli (I used the Ninja chopper after microwaving broccoli)
*You can sub in any chopped veggie or spinach etc.

5 TBSP Nutritional Yeast
1 tsp each salt and pepper
1/2 c. Shredded Cheese (vegan or dairy - I used dairy mozzarella)

Method:

Get out a 6 cup muffin tin
Set oven to 400 degrees

Spray a muffin tin with cooking spray
Line each cup with a slice of Tofurky
Set aside


In a blender, combine:
Tofu, soy milk, spices
Pour into a mixing bowl and fold in cheese and broccoli

Spoon mixture into Tofurky slices in the baking tin

Bake for 25-30 min.
Let cool slightly (5-10 min.) before removing tofu cups so that they firm up some as they cool

We served with fried potatoes, toast and veggie sausage