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.

Vegan egg bites made from Just Egg and sauteed veggies on a marble counter top with a tea towel and veggies around it.

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Why make this recipe

Vegan Just Egg bites are quick and easy to make, and they keep well in the fridge for days, making them the perfect vegan breakfast meal prep. My kids love grabbing a few on their way out the door for school in the morning or even a high-protein after school snack.

These egg bites also make a great holiday breakfast that you can prepare the day before and just warm up before serving. They are vegan, gluten-free, dairy-free, soy-free, and nut-free, so everyone can enjoy them.

These vegan egg cups 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. They work great for a vegan brunch too!

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 for my chickpea-flour egg recipe, too.
  • Oil – to saute the veggies in. You will also need a little spray oil for the muffin tin.
  • Vegetables of Choice – 1 1/2 cups of any veggies that you like, chopped up small. Some good choices include onions, garlic, red bell pepper, mushrooms, broccoli, green onion, sweet potatoes, zucchini, kale, and 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 or vegan cheddar works well in these. You can also swap out the cheese for a tablespoon of nutritional yeast for a cheesy flavor.
  • Vegan “Meats” – You can also add some vegan bacon bits, vegan ham, chopped tofu bacon, or vegan sausage crumbles; they add a great flavor to these egg muffins.
  • Optional Seasoning – for more flavor, add a dash of garlic powder, onion powder, paprika, Italian herbs, black pepper, and or red pepper flakes.

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. You can use liners for your muffin cups for easier removal.
  • 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 over medium-high heat for about 3-4 minutes, until tender.

Finely chopped veggies in a skillet to make vegan egg bites.
Sauté the veggies.
Just Egg being poured over sauteed veggies in a mini muffin tin to make vegan egg bites.
Fill the cups 1/3 of the way with the veggies, then fill to the top with the Just Egg.

Step 3 – Spray a mini muffin tin with oil and add the sauteed veggies to the bottom of each cup, filling each about 1/3 of the way. (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.)

Vegan egg bites before being baked.
Place the filled cups in the oven.
Vegan egg bites in a mini muffin tin after they have baked.
Allow the egg bites to cool before removing them from the tins.

Step 5 – Place them in a 350°F (176 °C) oven for 12-15 minutes, until the tops look dry.

Step 6 – Allow to cool for about 15 minutes before removing from the muffin tins. (Use a knife to help pop them out of the tins if necessary.) Serve warm.

A top view of vegan egg bites on a marble counter top with veggies.

Pro Tips

  • Don’t overfill the muffin tins; they will expand when cooked.
  • Bake the egg bites until the tops are slightly browned and no wet vegan egg remains.

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 you won’t eat in the first few days can be frozen in an airtight container for up to 3 months.

Reheating: You can eat the egg bites cold out of the fridge, or reheat them in the microwave for about 20 seconds.

Vegan egg bites stacked on a counter top with veggies behind them.

More vegan breakfasts

Vegan egg bites recipe

Vegan egg bites made from just egg on a marble counter top with vegetables behind them.
Diet
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5 from 1 rating

Vegan Egg Bites

Yield: 16 mini muffins
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Author: Monica Davis
Copycat Starbucks egg bites made vegan with Just Egg.
Print Leave a Review Pin Recipe

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 over medium-high heat 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 each about 1/3 of the way. (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 to cool for about 15 minutes before removing from the muffin tins. (Use a knife to help pop them out of the tins if necessary.) Serve warm.

Notes

  • Don’t overfill the muffin tins; they will expand when cooked.
  • Cook the egg bites until the tops are slightly browned and no wet vegan egg remains.
  • 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.
  • If using full-size muffin tins, bake for an additional 2-3 minutes.
Serving: 1egg bite, Calories: 26kcal, Carbohydrates: 1g, Protein: 3g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Sodium: 79mg, Potassium: 91mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 230IU, Vitamin C: 9mg, Calcium: 24mg, Iron: 1mg
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