These easy Vegan Egg Muffins are made with JUST Egg, a medley of vegetables, and vegan cheese. The perfect make-ahead breakfast for busy weekday mornings. A hit with kids, too!
If you love cooking with liquid JUST Egg as much as I do, then you should also try my JUST Egg Quiche, Vegan Breakfast Sandwich, and JUST Egg Omelette recipes!
Breakfast just got a whole lot easier thanks to these Vegan Egg Muffins. They’re just like the Starbucks egg bites, but made without any eggs, dairy, or meat.
I made these muffins with a 4-ingredient liquid JUST Egg mixture to help them look, feel, and taste like real eggs. Poured over a medley of veggies and shredded vegan cheese in a muffin tin and baked until fluffy and tender, you’ll barely notice that you aren’t eating real eggs. You’ll be too busy indulging in the eggy, veggie-packed goodness!
I find these no-egg bites hard to resist straight out of the oven, but if you have more willpower than me, pack them up and take them with you on the go. Just like my Vegan Breakfast Casserole, they’re a meal prep game changer.
Why you’ll love these easy vegan egg muffins
- Easy to make – These muffins take less than 10 minutes to prep. Chop your veggies, whisk the “egg” mixture, and bake!
- A must for meal-prep – Just like overnight oats and breakfast burritos, vegan egg muffins with JUST Egg are easy to make ahead of time and are perfect for eating on the go.
- Oh-so flexible! The fillings in the recipe card are only suggestions… Feel free to mix and match the veggies or add your favorite vegan breakfast “meats” to make these mini egg muffins your own!
How to make vegan egg muffins
Find the complete recipe with measurements in the recipe card below.
Divide the diced vegetables and vegan cheese into the cups of a prepared muffin pan.
Whisk the JUST Egg liquid, flour, baking powder, and kala namak together in a medium bowl until smooth.
Pour the JUST Egg mixture over the veggies and cheese in the muffin tin and bake until they’re set in the middle.
Let the baked egg muffins cool in the pan before removing them.
Serve the JUST Egg bites while they’re still hot or store them away for later!
Frequently asked questions
You’re welcome to switch up the vegetables as much as you want. Finely chopped broccoli florets, diced yellow or red onion, chopped asparagus, diced sun-dried tomatoes, corn kernels, chopped spinach, caramelized onions, crumbled hash browns, black beans, diced zucchini, or quartered cherry tomatoes would all be delicious here.
Or, for a meatier option, add crumbled tofu bacon, tempeh bacon, vegan sausage crumbles, or diced vegan ham into the cups.
Use the vegan egg mixture from my Vegan Frittata recipe instead. It’s really good too, just not quite as realistic as JUST Egg.
Yes. For gluten-free egg bites, swap the all-purpose flour for a 1:1 gluten-free flour.
The cooled egg bites will keep for up to 4 days in the fridge. Store them in an airtight container to keep them fresh, then microwave or air fry them before serving.
Yes, they freeze well for up to 3 months! Wrap them individually in plastic wrap or tinfoil to protect them from freezer burn, then let them thaw in the fridge before reheating.
Vegan Egg Muffins
Ingredients
Vegetables and Cheese
- 1/2 medium red bell pepper seeded and diced small
- 8 cremini mushrooms (about 4 ounces) chopped
- 1 cup chopped baby spinach
- 1/2 cup vegan cheese shreds optional
Egg Mixture
- 16 ounce bottle JUST Egg liquid
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon kala namak (black salt) or regular salt
Instructions
- Preheat the oven to 350 degrees F and spray a non-stick muffin pan with oil.
- Divide the red pepper, mushrooms, baby spinach and cheese among the cups (they will be about 2/3 of the way full).
- In a medium sized bowl, whisk together the JUST Egg liquid, flour, baking powder and kala namak (or salt).
- Fill each muffin cup 3/4 of the way to the top with the JUST Egg mixture.
- Bake for 25-30 minutes, until they are set and there is no liquid in the middle. Let them cool for 5-10 minutes in the pan, then run a butter knife around the edges of each egg muffin to help them release.
- Enjoy immediately. To store in the refrigerator, place in an airtight container for up to 4 days. To freeze, let them cool completely, then wrap individually and place in a freezer friendly container or bag for up to 3 months. Reheat in a microwave or air fryer until warm.
Notes
-
Switch up the vegetables as desired. Chopped small broccoli, onion, asparagus or tomatoes are good choices. Feel free to add some vegan bacon or sausage, chopped small as well.
- Can’t use JUST Egg? You can use this vegan egg mixture from my Vegan Frittata recipe instead.
- Gluten free – Swap the regular flour for a gluten-free 1:1 flour or leave it out.
Really tasty, but made the mistake of using paper liners. They practically melted into the paper ! Next time , I’ll trust Nora and just grease the pan
DELICIOUS! I had some Just Egg to use up and this recipe was perfect for it. I just halved the recipe and used whatever veggies I had on hand – today it was cherry tomatoes, mushrooms and greens – and it turned out delicious! I put them in my silicone muffin liners and they slid right out. Another Nora Cooks recipe that was a hit with my omnivore partner. Thank you Nora!
Delicious and so much more flavor than the frozen JUST folded egg product!
Tip: I’ve tried several methods to avoid egg muffins from sticking: oiled nonstick muffin pan, parchment paper cup liner, and silicon muffin pan (I don’t remember if I sprayed it) and none came out cleanly and intact- UNTIL NOW! For the first time all came out whole and beautiful! What worked for me was spraying the parchment liners with oil, letting them cool for about 5 minutes, then removing each from the pan and taking off the liners while still hot. Continue cooling on wire rack before refrigerating or freezing.
I’ve been making these to eat for lunch for weeks. I use broccoli cut into tiny tiny little florets, chopped spinach, mushrooms, and vegan mozzarella shreds. I fill the muffin tin all the way to the top with the veggies. They come out amazingly every time. I use a silicone muffin tin and they pop right out, without any oil. I love this recipe (I had been using the recipe on the Just Egg website for similar egg bites before I found this recipe – this one is better!) Thanks!
These taste good, but extraction and cleanup are a real pain, despite a decent coating of vegetable shortening applied to my nonstick muffin pan. I will definitely use parchment cupcake liners next time.
These are delicious! I want to make these as snacks for my baby when she starts daycare soon. I was testing them out today, I would prefer to use the homeade egg mixture. I tried it out today with the homeade egg mixture and the muffins didn’t hold together. The tops of them baked but the sides or bottom didn’t and the middle was not cooked at all. I even did 15 more minutes in the oven than the recipe says. It’s still delicious but I want them to hold as muffins. Any suggestions?
I wonder how these would do in a mini muffin tin. I think it would be great at a party as a fun and tasty hors d’oeuvre.
They would do great in a mini muffin tin, just make sure to grease it well so they come out easily. So fun, thank you!