These Vegan Egg Bites are absolutely delicious and so easy to make! Vegan Just Egg is poured over fresh veggies, vegan cheese, and plant based sausage before being baked into savory muffins. Serve these freezer-friendly fluffy frittata bites for breakfast, brunch, or snacks!
Welcome to the delicious and veganized version of Starbucks’ egg bites. They are incredibly easy to whip up, very filling, and totally customizable!
These soft and tender egg cups can be baked in no time and are great for breakfast on the go because they are like mini quiches.
We like to meal-prep a batch on the weekends and enjoy them during busy weekday mornings.
These dairy free egg bites are made with Just Egg, not tofu, and reheat very well from the refrigerator or freezer. Simply pop them in the microwave and then scarf them down!
If you’re setting up a gourmet vegan breakfast bar, be sure to check out my Baked Oats, Raspberry Muffins, Zucchini Banana Bread, and Blackberry Scones.
And if you’re a big Just Egg fan like me, you will love this French Toast, Breakfast Burrito, and Casserole.
Reasons To Love This Recipe
- Gluten-free
- Soft & tender
- Kids love them
- No eggs, dairy-free
- Great for meal-prep
- Just a few ingredients
- Full of healthy veggies
- Quick and easy to bake
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Ingredients and Substitutions
- Vegan Breakfast Meat – Use your favorite or omit this ingredient if you prefer. I tend to use vegan sausage but vegan ham or even mushrooms would be great here.
- Bell Pepper – I like to use red bell pepper for a pop of color and because it seems to release less liquid than tomatoes.
- Greens – Fresh baby spinach leaves or kale add healthy vitamins and minerals.
- Vegan Cheese – Use your favorite vegan cheese here such as mozzarella, cheddar, gouda, etc. Nutritional Yeast would be tasty here as well!
- Just Egg – Two bottles of vegan egg replacer made by Just Inc. are easy and delicious in this recipe.
- Seasoning – We add some extra flavor with salt, onion powder, pepper, paprika, garlic powder, and kala namak. Kala Namak is also known as black salt and it adds a nice eggy flavor.
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Preheat the oven and cook the vegan sausage according to the package instructions.
Cut the vegetables and add them to a large bowl along with the vegan cheese shreds.
Once the vegan sausage has cooled, dice it and add the pieces to the veggies. Stir them together.
Grease a nonstick muffin pan.
Shake the bottles of Just Egg and pour them into a bowl along with the seasoning. Whisk the mixture together.
Pour some of the mixture into the muffin pan to form a thin layer in each spot.
Divide the veggie mixture across the muffin spots equally. Pour the remaining Just Egg mixture into the muffin tin.
Bake the vegan breakfast bites for about 30 minutes or until the centers are mostly set. Let them cool and enjoy!
Tips For Success
- Make sure your muffin pan is truly non-stick to prevent the egg muffins from sticking to it. Some older pans may have lost their nonstick abilities with time. I like this ceramic-coated pan from Amazon.
- Try to keep the amounts the same as listed on the recipe card so that you have just the right amount of ingredients to fill each muffin. For example, swap 1 cup of vegan sausage for 1 cup of mushrooms.
- Start with a thin layer of Just Egg in the muffin tin so that each one has a solid base for structure.
- Don’t overfill the muffins. The mixture will rise while cooking and then come down as they bake. Take a peek halfway through to make sure they aren’t overflowing. If they are, take them out, wipe the pan, and put them back in the oven.
Recipe Variation Ideas
- Make these Just Egg muffins spicy with red pepper flakes and jalapeños.
- Try them with different vegan meat replacements such as vegan ham or vegan bacon.
- Change the flavor up with different veggies such as broccoli, green peppers, mushrooms, carrots, or onions. If the veggies are moist, pat them dry before adding them. If they are naturally tough, shred or pre cook them.
Storage & Reheating
Store these vegan egg bites in the refrigerator for 5 days or in the freezer for 3 months. Reheat them in the microwave until they’re heated through. There’s no need to thaw them if they are frozen.
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Vegan Egg Bites
Bonnie – Serene Trail
Ingredients
- 8 oz vegan breakfast sausage, (235g)
- 1 medium red bell pepper
- 1 cup baby spinach, (30g)
- 1 cup vegan cheddar shreds, (110g)
- 2 bottles liquid Just Egg
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/8 tsp black salt (kala namak)
Instructions
- Preheat the oven to 350°F (180°C). Cook the vegan sausage according to the package instructions and let it cool down. This should take about 5-8 minutes on the stovetop.
- Dice the bell pepper and chop the baby spinach. Add them to a large bowl along with the vegan cheese shreds. Cut the vegan sausage into bite-sized pieces and add them to the bowl. Stir everything together.
- Shake the bottles of Just Egg really well and pour them into a medium-sized mixing bowl. Add in the seasoning and whisk it together.
- Grease the sides and bottoms of a nonstick muffin pan. Pour some of the Just Egg mixture into the bottom of the pan for a solid muffin structure.
- Distribute the veggie/cheese mixture equally into the muffin tin. Each one should be about 3/4 full. Pour the remaining Just Egg mixture into the muffin tin spots.
- Bake them for 30-35 minutes or until the centers are set and a toothpick comes out clean. Let them cool for 10 minutes, pop them out of the pan, and enjoy!
Video
Notes
- Make sure to grease your muffin pan and that it’s nonstick. Some older pans may have lost their nonstick abilities with time.
- Try to keep the add-in amounts the same as listed on the recipe card so that you have the right amount to fill each muffin.
- Start with a thin layer of Just Egg in the muffin pan so that each one has a solid base.
- Don’t overfill the muffins. The mixture will rise while cooking and then come down as they bake.
Nutrition
The nutritional information provided is an estimate from third-party calculations.
absolutely love these! I added 1/4 cup of nutritional yeast (after asking and getting a reply from you on Reddit. thank you!!) instead of the vegan cheese because it’s not my fav. and next time I’ll probably cut the salt to 1/4 teaspoon just based on my tastes because the vegan sausage I can find is pretty salty. but these are definitely going to become a staple for me when I meal prep.
Yay! I’m so happy to hear that you liked them and that’s a great call on the salt!
Came out great. Perfect amount of spice, cheese, everything.
I’m going to try it with mung beans next time only to avoid the additives that Just uses.
I’m so happy to hear and that’s a great idea!