Pumpkin Seed Scrambled Eggs
These scrambled eggs made with pumpkin seeds are an excellent way to kick-start your morning! Packed with healthy fats and fiber it is a super nutritious swap for scrambled eggs. The nutritional yeast adds a cheesy twist, and the garlic and onion powder give it an extra enhancement of flavor, and black salt, adds that distinctive egg flavour. Blend and cook to enjoy creamy and fluffy scrambled eggs! This pumpkin seed scrambled eggs is easy to make, has 19 g of protein per serving, and is also oil-free and soy-free. Perfect to add to your Sunday brunch, to serve on toast, and more!
Protein-Packed Vegan Recipes
Why You’ll Love This Pumpkin Seed Scrambled Eggs Recipe
Rich in Nutrients: Pumpkin seeds contain protein, healthy fats, and essential minerals. With 19 grams of protein per serving, these Pumpkin Seeds Scrambled Eggs provide a hearty dose of plant-based protein and essential nutrients to kickstart your day.
Simple and Quick: Mornings just got a whole lot easier. Easy to make and fast to cook, this vegan scrambled egg recipe is a lifesaver for busy mornings so that you can get a delicious and satisfying meal without the hassle.
Meal Prep: You can also store the blended egg mixture in a sealable jar in the fridge until ready to use, making it an ideal meal prep-friendly breakfast recipe. It should keep fresh for up to 1 to 2 days.
Versatile: Pumpkin Seed Scrambled Eggs aren’t just limited to toast. Pair it with hot sauce, chives, or ketchup. Serve it on a bed of greens, stuff it into a tortilla, or as a protein-rich topping for avocado toast.
Soy-Free: This scrambled egg recipe is soy-free, making it perfect for those with soy allergies.
How to Make Pumpkin Seed Scrambled Eggs
Soak and Prepare the Seeds
Begin by soaking your pumpkin seeds in boiling water for 2 hours. This softens the seeds, making them easier to blend. After soaking, strain and rinse the seeds in a fine mesh strainer.
Blend and Season
Transfer the soaked pumpkin seeds to a blender. Add the nutritional yeast, garlic powder, onion powder, turmeric powder, black salt, and a pinch of pepper. Blend until you achieve a smooth consistency.
Cook and Scramble
Pour the blended mixture into a pan over medium heat. Continue to cook while stirring occasionally until it thickens and scrambles, just like traditional scrambled eggs.
Serve and Enjoy
Once the pumpkin seed mixture reaches your desired consistency, it’s time to serve. Spread it on toasted bread, tortillas, or greens. Enhance the flavour with your favourite hot sauce, chives, or ketchup. Enjoy!
Recipe Tips for Pumpkin Seed Scrambled Eggs
Storing leftovers: Pumpkin Seeds Scrambled eggs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave.
Spice it up: Experiment with spices to suit your taste. Add a pinch of cayenne for a spicy kick or swap the onion powder for chopped fresh chives.
For added Nutrition: Boost the nutritional value by tossing in diced vegetables like bell peppers, spinach, or tomatoes.
Can I make the batter ahead of time? Yes, you can make batter 1 to 2 days ahead to save time in the morning.
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Pumpkin Seed Scrambled Eggs
Ingredients
- 1 cup raw pumpkin seeds
- Boiling water for soaking
- 1.5 cups water room temp
- 1 tbsp nutritional yeast
- ⅛ tsp garlic powder
- 1 tsp onion powder
- ½ tsp turmeric powder
- ⅓ – ½ tsp black salt to taste
- Pinch of pepper
Instructions
- Soak your pumpkin seeds in boiling water for 2 hours to soften.
- Strain in a fine mesh strainer and rinse well.
- Add your pumpkin seeds into a blender along with your spices and salt, and blend until smooth.
- Pour into a pan over medium heat and cook until it thickens, stirring occasionally. It should start to thicken and scramble just like scrambled eggs!
- Serve on toast with hot sauce, chives, or ketchup, and enjoy!