5 EGGLESS WAYS TO RISE AND SHINE

For many hens raised for food, producing eggs means living in cages so small they can’t fully spread their wings. It’s easy to overlook at the table, but it shapes everything about how those eggs are produced.

The good news is, nothing about your morning has to feel like a compromise. Because breakfast has never belonged to a single ingredient. These recipes keep all the good parts—and extra compassion mixed in.

Pesto and mung bean scramble

Mung beans have been a staple in South and Southeast Asian countries for centuries—showing up in slow-cooked stews or crisp sprouts tucked into noodles. Once blended, they hit the pan like a batter and gently fold into tender, custardy curds—closer to a soft scramble than you’d expect. Naturally high in protein and packed with nutrients, they hold their own as a morning staple. Tossed with pesto, the herbaceousness brightens up the entire dish.

Serves: 2

Time: 10 minutes (plus soaking)

Scramble Ingredients:

• ½ cup split yellow mung beans (soaked overnight or at least 4 hours)
• ½ cup water (for blending)
• 1–2 tbsp plant milk (optional, for creamier texture)
• 1 tbsp nutritional yeast
• ½ tsp turmeric
• ½ tsp black salt (kala namak, for “eggy” flavor)
• ¼ tsp garlic powder
• 1 tbsp olive oil (plus more for the pan)
• Salt + pepper, to taste

Pesto Ingredients:

• 1 cup fresh basil
• ¼ cup nuts (pine nuts, walnuts, or almonds)
• 1 small garlic clove
• 2 tbsp lemon juice
• 3–4 tbsp olive oil
• Salt, to taste

Instructions:

1. Blend the mung bean base

Drain and rinse soaked mung beans.

Add to a blender with water, plant milk (if using), nutritional yeast, turmeric, black salt, garlic powder, and olive oil.

Blend until completely smooth and pourable.

2. Make the pesto

Add basil, nuts, garlic, lemon juice, olive oil, and salt to a blender or food processor.

Pulse until mostly smooth with a little texture.

Adjust with more olive oil or a splash of water if needed. Stir in nutritional yeast, if using.

3. Cook the scramble

Heat a nonstick pan over medium with a little oil.

Pour in the mung bean mixture and let it sit for about 30–60 seconds until it begins to set.

4. Scramble

Gently push and fold with a spatula, forming soft curds.

Continue cooking, stirring occasionally, until the mixture is set but still tender (about 3–5 minutes).

5. Finish and serve

Turn off heat and fold in a few spoonfuls of pesto. Taste and adjust salt + pepper.

Spoon onto toast or a plate, with extra pesto on top if you like.

Vegan quiche

Quiche has roots in French kitchens, but it’s traveled well—making appearances at breakfast buffets or on display in café windows. At some point, it became the answer to “what can I do with these random things in my pantry?” A few vegetables on their way out, a handful of herbs, maybe something creamy or sharp. Quiche doesn’t ask for much precision. Just enough to bring it all together. This dish does exactly that, without leaning on hens to make it happen.

Serves: 4–6

Time: 15 minutes prep + 35–40 minutes bake

Ingredients for filling:

• 1 block (14 oz) firm tofu
• ¼ cup plant milk
• 2 tbsp nutritional yeast
• 1 tbsp cornstarch (or arrowroot)
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp turmeric
• ½ tsp black salt (kala namak)
• Salt + pepper, to taste

Mix-ins (use what you have):

• 1–2 cups vegetables (spinach, mushrooms, onions, peppers, broccoli, etc.)
• Optional: fresh herbs, vegan cheese, or cooked potatoes

For the crust:

• 1 pre-made pie crust (or homemade, if preferred)

Instructions:

1. Prep the filling

   Add tofu, plant milk, nutritional yeast, cornstarch, olive oil, garlic powder, turmeric, black salt, salt, and pepper to a blender or food processor.

   Blend until completely smooth and creamy.

2. Prepare the vegetables

   Chop your vegetables into small, even pieces.

   If using watery vegetables (like mushrooms or spinach), sauté them in a pan for 3–5 minutes to cook off excess moisture.

3. Assemble the quiche

   Preheat oven to 375°F.

   Place the pie crust in a baking dish.

   Spread vegetables evenly across the bottom.

   Pour the tofu mixture over the top and smooth it out.

4. Bake

   Transfer to the oven and bake for 35–40 minutes, until the center is set and the top looks lightly golden.

5. Cool and serve

   Let the quiche rest for at least 10–15 minutes before slicing.

   Serve warm or at room temperature.

Turkish-style menemen

In Turkey, menemen is less of a recipe and more of a ritual. It’s part of kahvaltı—a spread of small dishes meant to be shared—served hot in the pan it’s cooked in, with bread always within reach. Tomatoes, peppers, olive oil, a little heat if you want it. Bread is part of the practice—torn, dipped, dragged through the pan until nothing’s left behind. It’s incredibly simple, but it builds flavor quickly.

Serves: 2–3

Time: 20 minutes

Menemen ingredients:

• 2–3 tbsp olive oil
• 1 small onion, finely chopped
• 1–2 green peppers (or bell pepper), sliced thin
• 2 cups chopped tomatoes (fresh or canned)
• 1 tsp paprika
• ½ tsp dried oregano
• Red pepper flakes, to taste
• Salt + pepper

For the “egg”:

• 1 block (14 oz) soft or silken tofu
• ¼ tsp turmeric
• ¼ tsp black salt (kala namak, optional)
• Black pepper

To finish:

• Fresh parsley, chopped
• Extra olive oil (optional)
• Bread, for serving

Instructions:

1. Build the base

   Heat olive oil in a wide pan over medium-low heat.

   Add onion and cook until soft and translucent, about 5–6 minutes.

   Stir in peppers and cook until tender.

2. Add tomatoes and simmer

   Add chopped tomatoes, paprika, oregano, red pepper flakes, salt, and pepper.

   Let the mixture cook down until thickened and slightly jammy, about 8–10 minutes.

3. Prepare the tofu

   While the sauce cooks, crumble tofu into a bowl.

   Season with turmeric, black salt (if using), and black pepper.

4. Fold and finish

   Add tofu to the pan and gently fold into the tomato mixture.

   Cook for 2–3 minutes, just until warmed through and lightly set.

5. Serve

   Finish with chopped parsley and a drizzle of olive oil.

   Serve straight from the pan with bread for scooping.

Chik’n & waffles

It shouldn’t work, but it does. Chik’n and waffles have a little bit of everything you want—crispy edges, soft centers, a little salt, a little sweetness. It leans indulgent, but never feels complicated. This recipe follows that lead, without pulling hens into the (waffle) mix.

Serves: 2–3

Time: 25–30 minutes

Waffle Ingredients:

• 1½ cups all-purpose flour
• 1 tbsp baking powder
• 2 tbsp sugar
• Pinch of salt
• 1¼ cups plant milk
• 2 tbsp melted vegan butter or oil
• 1 tsp vanilla extract

Chik’n Ingredient Options:

Option 1 (easy)

• 1 package store-bought vegan chicken (nuggets, tenders, or patties)

Option 2 (air fryer tofu chik’n)

• 1 block extra-firm tofu, pressed and torn into pieces
• ½ cup plant milk
• 1 tbsp flour
• ½ cup breadcrumbs or panko
• 1 tsp garlic powder
• 1 tsp paprika
• Salt + pepper

To Serve:

• Maple syrup
• Hot sauce (optional)
• Vegan butter (optional)

Instructions:

1. Make the waffles

   Preheat waffle iron.

   In a bowl, whisk flour, baking powder, sugar, and salt.

   Add plant milk, melted vegan butter, and vanilla.

   Stir until just combined.

   Cook in waffle iron until golden and crisp.

2. Prepare the chik’n

   Option 1 (store-bought):

   Cook according to package instructions (oven or air fryer works best for crispiness).

   Option 2 (air fryer tofu):

   Dip tofu pieces in plant milk + flour mixture.

   Coat in breadcrumbs mixed with garlic powder, paprika, salt, and pepper.

   Air fry at 400°F for 12–15 minutes, flipping halfway, until crisp and golden.

3. Assemble and serve

   Place waffles on a plate.

   Top with hot, crispy chik’n.

   Drizzle with maple syrup and add hot sauce if using.

Chickpea omelette

Chickpeas have been used across cultures for thousands of years—from socca in the south of France to falafel in the Middle East. However, ground into flour, they take on an entirely different role. Once whisked smooth in water, it loosens into something pourable, then firms as it cooks. The edges crisp up and the center becomes tender. This omelette recipe is quick, nutrient-dense, and surprisingly versatile.

Serves: 2

Time: 15 minutes

Omelette Ingredients:

• ½ cup chickpea flour
• ½–¾ cup water (adjust for pourable consistency)
• 2 tbsp nutritional yeast
• ½ tsp turmeric
• ½ tsp garlic powder
• ¼ tsp black salt (kala namak, optional)
• Salt + pepper, to taste
• 1 tbsp olive oil (for the pan)

Veggie filling (use what you have)

• ½–1 cup chopped vegetables (spinach, mushrooms, onions, peppers, tomatoes, etc.)
• Optional: fresh herbs or vegan cheese

Instructions:

1. Make the batter

   Add chickpea flour, nutritional yeast, turmeric, garlic powder, black salt, salt, and pepper to a bowl.

   Slowly whisk in water until smooth and lump-free, with a thin, pourable consistency.

   Let the batter sit for a few minutes while you prep the vegetables.

2. Prepare the vegetables

   Chop vegetables into small pieces.

   If using high-moisture vegetables (like mushrooms or spinach), sauté them in a pan for 2–3 minutes to remove excess water.

3. Cook the omelette

   Heat olive oil in a nonstick pan over medium heat.

   Pour in half the batter and tilt the pan to spread it evenly into a thin layer.

   Let cook undisturbed for 2–3 minutes, until the edges begin to set.

4. Add filling and fold

   Add vegetables to one side of the omelette.

   Once the bottom is firm and lightly golden, gently fold the omelette over.

5. Finish and serve

   Cook for another 1–2 minutes, until set through and lightly crisp at the edges.

   Repeat with remaining batter.

   Slide onto a plate and serve warm.