These quick and easy vegan egg bites come together with plant-based JUST Egg and your favorite veggies. They're soft, fluffy, and customizable!
I'm prepping these vegan breakfast bites for Easter brunch, but they're delicious served year round. Great for a grab-and-go breakfast or an afternoon snack.
If you enjoy my vegan quiche and eggless breakfast muffins, you'll love this recipe!
Vegan egg muffin highlights
- This recipe is vegan, dairy free, egg free, soy free, and gluten free.
- They're convenient to prep ahead for busy mornings or store in the freezer.
- The texture is tender yet holds together well!
- Make these muffins your own by swapping in your fave vegetables and spices.
Ingredient notes
These come together with a few simple ingredients. See below for my recommendations.
- JUST Egg: If you're not familiar, JUST Egg is a plant-based egg substitute made from mung beans. It mimics the pillowy texture of real eggs and works great for vegan scrambles, vegan french toast, and more!
- Vegetables: Fresh or frozen veggies will work! I suggest cooking them down in a small pan a bit before baking. I used a simple mixture of tri-colored bell peppers and chopped kale.
- Add-in ideas: Toss in your favorite mix-ins to these vegan frittata muffins like chopped broccoli, spinach, sun dried tomatoes, or dairy-free cheese!
JUST Egg Plant-Based Scramble, 16 Fl Oz
How to make vegan egg bites
The full instructions for vegan egg muffins are found down below in the recipe card.
- Preheat the oven to 375F.
- Chop vegetables and saute to soften.
- Spray muffin pan with cooking oil.
- Fill each muffin cup about ½ way full with JUST Egg.
- Spoon the filling mixture evenly into each muffin cup.
- Bake for about 15 minutes, remove from oven and let set.
Tip: If using a mini muffin pan, reduce baking time to 12 minutes!
Related recipes
Want more vegan breakfast recipes? You're in the right place! My dairy free and egg free pancakes and waffles are great for meal prep. If you're looking for something more special for occasions or holidays, try my vegan crepes, vegan dutch baby, or vegan coffee cake!
I hope you love this recipe as much as we do! If you give it a try, let me know what you think by leaving a rating and comment.
Vegan Egg Bites Recipe
Equipment
Ingredients
- 1 cup JUST Egg
- ½ cup diced bell peppers
- ¼ cup chopped kale
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375F and grease a muffin pan with cooking spray.
- Saute vegetables in a little oil until slightly softened.
- Pour JUST Egg liquid into muffin cups about ½ way full.
- Using a spoon, evenly divide filling mixture into the muffin cups.
- Bake for 15 minutes. Remove from oven and let sit for 5 minutes. Transfer to a cooling rack and enjoy warm.
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