Vegan Egg Bites
These vegan egg bites are just like the Starbucks ones but made without meat, eggs, or dairy. These bite-sized egg muffins are packed with veggies, making the perfect grab-and-go breakfast.
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Why make this recipe
Vegan Just Egg bites are quick and easy to make, and they stay good in the fridge for days, making the perfect vegan breakfast meal prep. My kids love grabbing a few on they’re way out the door for school in the morning.
These egg bites also make a great holiday breakfast that you can prepare the day before and just warm up before serving.
These mini vegan egg muffins are similar to my chickpea egg muffins and my tofu muffins, but they are made with Just Egg instead for a quick and easy breakfast prep.
Ingredients and substitutions
- Just Egg – or you can use chickpea flour egg. If you don’t want to use Just Egg, you can easily swap it out for my chickpea flour egg recipe too.
- Oil – to sautee the veggies in. You will also need a little spray oil for the muffin tin.
- Veggies of Choice – 1 1/2 cups of any veggies that you like chopped up small. Some good choices are onions, garlic, peppers, mushrooms, broccoli, zucchini, kale, or spinach.
- Sea Salt – for flavor. You can use black salt (Kala Namak) instead for a more egg-like flavor.
- Vegan Cheese – optional for a little cheesy flavor. My melty vegan mozzarella works well in these.
- Vegan “Meats” – You can also add some vegan bacon bits or vegan sausage crumbles, they add a great flavor to these egg muffins.
Helpful tools
- Mini Muffin Tin – you can also use a regular-sized muffin tin, but you will have to cook the egg bites longer for bigger ones.
- Skillet – to saute the veggies before adding them to the muffin tins.
How to make vegan egg bites
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Preheat the oven to 350° F (176° C).
Step 2 – Chop up 1 1/2 cups of your choice of veggies. Sprinkle them with a little salt and saute them in oil on a medium-hot skillet for about 3-4 minutes until tender.
Step 3 – Spray a mini muffin tin with oil and add the sauteed veggies to the bottom of each cup filling it about 1/3 of the way full. (You can also add some vegan bacon, sausage, or cheese at this time as well. Don’t fill the cups more than 1/2 way full with the add-ins.)
Step 4 – Fill each muffin tin just below the top of the cup. ( They will rise and expand when cooked.)
Step 5 – Place them in a 350° F (176° C) oven for 12-15 minutes until the tops look dry.
Step 6 – Allow cooling for about 15 minutes before taking out of the muffin tins. (Use a knife to help pop them out of the tins if necessary.) Serve warm.
Pro Tips
- Don’t over-fill the muffin tins, they will expand when cooked.
- Cook the egg bites until the top is slightly brown and no wet vegan egg appears.
Storage and reheating
Refrigerate: These vegan egg bites will keep well in the fridge for 3 – 5 days in an airtight container.
Freeze: Leftover egg bites that you won’t eat in the first few days can be frozen and stored in an airtight container in the freezer for up to 3 months.
Reheating: You can eat the egg bites cold out of the fridge or you can reheat them in the microwave for about 20 seconds to warm them up.
More vegan breakfasts
- Vegan Scrambled Eggs
- Chickpea Omelets
- Vegan Crepes
- Tempeh Bacon
- Just Egg French Toast
- Vegan Breakfast Sandwiches
- Vegan Breakfast Burritos
Vegan egg bites recipe
Vegan Egg Bites
Ingredients
- 1 tablespoon light olive oil
- 1/2 cup broccoli
- 1/2 cup bell pepper
- 1/4 cup onion
- 1/4 cup mushrooms
- 1/8 teaspoon salt
- 2 cups Just Egg
Instructions
- Preheat the oven to 350° F (176° C).
- Chop up the veggies listed above or 1 1/2 cups of your choice of veggies. Sprinkle them with a little salt and saute them in oil on a medium-hot skillet for about 3-4 minutes until tender.
- Spray a mini muffin tin with oil and add the sauteed veggies to the bottom of each cup filling it about 1/3 of the way full. (You can also add some vegan bacon, sausage, or cheese at this time as well. Don’t fill the cups more than 1/2 way full with the add-ins.)
- Fill each muffin tin with the Just Egg just below the top of the cup. ( They will rise and expand when cooked.)
- Place them in a 350° F (176° C) oven for 12-15 minutes until the tops look dry.
- Allow cooling for about 15 minutes before taking out of the muffin tins. (Use a knife to help pop them out of the tins if necessary.) Serve warm.
Notes
- Don’t over-fill the muffin tins, they will expand when cooked.
- Cook the egg bites until the top is slightly brown and no wet vegan egg appears.
- If you choose to add vegan meat or cheese, you will need about 2-3 tablespoons of each spread evenly in the mini muffin tins along with the veggies.
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I assume in step 4 you mean to add Just Egg?
Yes, thank you!
Wow! These were delicious! My kids loved them too. thanks so much for the recipe.
You’re welcome. Glad that you all liked them.
I don’t want to use Just Eggs. So, for 2 cups of Just Eggs, do I replace with 1 cup of chickpea flour and 1 cup of water?
Thanks, I want to try this recipe very much.
I can’t get Justegg. How much Humus flour egg substitue would I need for this recipe (equivalen of how many eggs)?
Looking forward to trying this recipe.
You can use chickpea flour instead of Just Egg. It’s best to follow my recipe for chickpea flour egg muffins for this. Here is the link… https://thehiddenveggies.com/egg-muffins/
Try adding just a dash of Himalayan Black Salt to this recipe! It adds that distinctive “egg Flavor”.
I’ve also used mung bean egg mixture, Fred. Works great, too!
I make something similar but put chopped peppers, onions and bits of kale in an 9 x 11 or 8x 8 glass baking dish sprayed lightly with olive oil or lined with parchment. Then pour the Just Egg with a bit of baking powder and baking soda whisked in over the vegetables. Bake until nice and set, cool and then cut in rectangles and freeze between parchment paper. To reheat, wrap in paper towel and microwave. Could also add vegan sausage, mushrooms or ‘cheese’ shreds. I put a Field Roast sausage on top and a slice of Violife and serve on toasted sourdough. yum!
These look so delicious! I’m not a fan of Just Egg but I love mung bean scrambles. Can I sub the 2 cups of Just Egg for a liquid Eggy Moongdal?
I haven’t tested it, but I think that it will work. Enjoy!