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overhead view of a stack of vegan egg muffins on a plate.
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4.72 stars (7 ratings)

Vegan Egg Muffins

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!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 12 egg muffins
Calories: 86kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. 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.
  2. Can't use JUST Egg? You can use this vegan egg mixture from my Vegan Frittata recipe instead.
  3. Gluten free - Swap the regular flour for a gluten-free 1:1 flour or leave it out.

Nutrition

Serving: 1of 12 muffins | Calories: 86kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Sodium: 210mg | Potassium: 94mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 390IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 0.3mg