So, I have not had eggs in many, many years. One of the big things going from a flaky vegetarian 13 years ago to a true vegetarian and then becoming vegan is giving up things I used to enjoy. The fun of giving up those things? Figuring out how to relive some of my favorite food memories. The Vegg Baking Mix is helping me do that. Which is awesome, since one of the biggest sensory enhancers is smell, and The Vegg? When mixed smells like eggs! Can you believe it? I decided to make these vegan and gluten-free Hash Brown Egg Muffin Cups.
The Vegg Baking Mix is an egg-like replacer that is free of everything you can think off. Gluten? Yes. Soy? Yes. Fat? Yes. Cholesterol? Yes. What’s it for? To be used as an egg replacer in baked goods of course. Instead of always trying to find a good replacement that will help fluff up your baking, this product is to be used instead. How to use it? Just a liquid and The Vegg. Simple. And completely shocking in that once the liquid is added, it immediately thickens up to an eggy like consistency and smells like eggs!
I didn’t know what to make first with The Vegg. I mean baking something seemed too easy and expected. I made up the “yolk” and immediately thought of something eggy and fun. And how much funner would little hash brown cups be? I have seen these little cups on different cooking shows lately and had wanted them to try them so badly but with no eggs to drop in, I thought I was never going to get one. But, now I can, and did. And I will definitely be trying these in a baked recipe very soon!
These are only slightly labor intensive if you don’t have already-shredded potatoes. I microwaved four small potatoes (wash and poke with fork so they don’t explode) and then let them cool. When they were cool enough to handle I peeled then shredded the potatoes with a cheese grater. After grading add your spices and mix really good. I sprayed a muffin tin really well with non-stick spray then used my fingers to press the shreds into the tin. Bake at 400 for 15 minutes. While those are baking make the eggy mixture and chop your mushrooms. Once the potatoes are done carefully take out and spoon in a few mushrooms. Carefully pour in the egg using a spoon – once poured use the spoon to move the mushrooms a little to get the mixture down in the hole. Sprinkle a little garlic powder, salt, and pepper over the eggs. Bake for another 15 minutes. The eggs will bake down, but you will have a little runny egg left – don’t worry, it’s awesome. Like a little sunny-side up egg in a potato nest. Yum.
Hash Brown Egg Muffin Cups, 8 servings
4 Small Potatoes, washed and shredded
1 Tsp Black Pepper
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Tsp Fennel Seed
1/2 Tsp Salt
1 C Sliced Button Mushrooms, chopped
4 Tsp Vegg Baking Mix
1 C Water
1. Wash and poke potatoes with fork. Microwave until just soft – about 5 minutes.
2. Heat oven to 400 degrees. Spray muffins tins with non-stick spray.
3. Once cool peel and shred potatoes either in food processor or with a cheese grater.
4. Sprinkle spices over shredded potatoes and mix.
5. Using your finger place small portions of potatoes in muffin tins and press in and up sides – about 3 tablespoons.
6. Bake for 15-20 minutes; make sure they don’t burn.
7. While potatoes are baking chop mushrooms and mix eggs.
8. Carefully take out tin and add mushrooms to each tin then pour eggs over each. With a fork or spoon move the mushrooms around a little to get eggs to drip down inside. Sprinkle with a little pepper, salt, and garlic powder.
9. Bake another 15 minutes.
10. Let cool slightly then use a fork to wiggle out.
I received The Vegg for free to try, but all opinions are my own.