Flavorful, filling, and fluffy, these Vegan Egg Muffins are fantastic for meal prep and made with JUST Egg (substitutions available). These customizable little vegan egg cups are perfect for savory breakfast lovers and picky eaters alike, and they’re loaded with veggies and protein.
This post may contain affiliate links. See our disclosure policy for details.
Hey Internet, as I’m writing this, it’s January 1… so Happy New Year! I realize you could be reading this anytime though… so happy whatever time of year it is for you!
Anyway, I thought I’d start the new year off with a REALLY good breakfast recipe. The first of a series of Just Egg recipes or JUST Egg recipes, if you will.
Honestly, it’s been a while since I posted a breakfast recipe. If I’m being totally honest, it’s one of the things I struggle most with, eating wise.
It’s not even related to being a vegan--I’ve always struggled with breakfast. My dad used to make me sit at the table until I ate breakfast, and I’d sit there for an hour until the bus came (before I was homeschooled), unwilling to eat.
A year or two ago, I went through a phase where I wouldn’t eat until lunch. I was trying to do intermittent fasting, but it led to bad feelings about food and letting myself eat. I began withholding food from myself in unhealthy ways.
So I went back to struggling to find breakfasts I’m interested in and that fits my lifestyle:
- I need something simple and quick because I don’t have much time before work in the morning
- It has to be savory because I usually don’t want anything sweet in the morning.
- Portability is important because I usually eat it at work
- Preferably I can make it on the weekend and it will reheat well at work
- Nothing with oatmeal--not even savory oatmeal. I’m sorry, I just don’t like it
- It can’t be anything that requires a toaster because I don’t have one at work (and try packing a piece of toast at home and eating it at work an hour later… not as good)
- It has to have protein, fiber, and a little bit of fat to keep me full until lunch
- And come on, it really has to taste good
And these vegan egg muffins fulfill those requirements!
It’s so funny because I am just not an egg lover. I didn’t like them before I went vegan, and I’m not crazy about vegan egg dishes, normally.
Even my vegan tofu scramble -- I leave out the eggy tasting stuff and season it differently for myself than for my husband. And I don’t like leftover tofu scramble--the texture is not as good for me.
My plant based omelette is actually pretty good, but unfortunately it takes a bit more time than I have in the morning and it’s not super portable or easy to eat at work.
So I challenged myself to come up with at least 4 recipes in January that can be enjoyed for breakfast and fulfill the above requirements.
These vegan egg cups are the first one and they are so dang good! I can’t wait to eat these all week long.
What You’ll Need
- JUST Egg: I’m not sponsored, by the way--I genuinely LOVE this product. JUST Egg is a pourable liquid egg product that’s widely available in the US and Canada. Here’s their product locator. But if you can’t find JUST Egg near you, you can use chickpea flour in a method similar to how I made my vegan winter squash frittata muffins--this is an older recipe with lower quality photos than we have now, but it’s quite delicious and still a great recipe.
- Veggies: I used spinach, red bell pepper, broccoli, sun-dried tomatoes, and parsley in this recipe, but you can use any veggie you like. A harder veggie like carrot should be grated so it will cook in the time you have this recipe in the oven. If using a vegetable that can be very watery like mushrooms or zucchini, I’d recommend sauteing these on the stovetop for 10-15 minutes so they release their water. Otherwise the vegan egg muffins will be kind of watery and not as solid. I also wouldn’t recommend fresh tomatoes unless chopped up and divested of their juices (try hand drying in a kitchen or paper towel).
- Speaking of sun-dried tomatoes: The dry kind in the plastic package works best for this recipe but I couldn’t find them in my grocery store this time so I only had the oil-packed ones to work with. When I first tested this recipe with those tomatoes, it got a little watery from the extra oil. The next test I squeezed most of the oil out by wrapping the tomatoes (all at once) in a few paper towels and squeezed over the trash. Very effective! And quite delicious.
- Vegan cheese: Not at all a necessity, but it adds a lot to the flavor of these and it’s SO good, like an omelette in a handy muffin shape. I used shredded vegan cheddar (I like Violife brand specifically, though I also have a vegan nut-free cheddar block that I use when I’m less lazy lol) but parmesan or mozzarella would also be good. You could also use a similar amount of nutritional yeast.
- Sea salt and fresh cracked black pepper
- Optional goodies to include: Out of simplicity I didn’t include these, but I can’t wait to try these JUST Egg cups with my vegan bacon bits or my Portobello bacon, either my tofu based vegan sausage crumbles or my seitan vegan sausage, and ooh, I definitely would like to try it with some of my vegan ham, chopped up and folded in. You could also try store-bought vegan breakfast meats.
How to Make Vegan Egg Muffins
- Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius). If using a silicone muffin pan--I really like this one that has metal framing in between the cups so it’s easier to work with. If using a metal pan (you definitely want a good nonstick muffin tin, lightly grease the insides of the muffin pan with a little vegan butter or neutral oil. If you are using the silicone muffin pan, I recommend placing this on a half sheet sized baking tray to add stability when moving the pan with the raw mixture.
- In a large bowl, add 1 ½ bottles of JUST Egg liquid, reserving about a third cup from the rest of the second bottle.
- If using the dry kind of sundried tomatoes in the plastic package, you can give them a rough chop and add them to the bowl. If you are using oil-packed jarred sun-dried tomatoes, squeeze most of the oil out by wrapping the tomatoes (all at once) in a few paper towels and squeeze firmly. Then add the tomatoes to the bowl and break up with a fork or spoon (they tend to clump together when you do that).
- Add the vegetables and the shredded vegan cheese and give it a good stir.
- Season with salt and fresh cracked black pepper and stir again.
- Transfer the mixture to your muffin pan, making sure to get a relatively equal amount of the liquid and the vegetables in each muffin cup. Leave a little room at the top of each tin, about ¾ of an inch (fill about ⅔ full).
- Add about ½ - 1 tablespoon of reserved JUST Egg liquid to each muffin tin, on top of the vegetable mixture. This helps secure the vegan egg muffins when they are baked.
- Bake for 35-40 minutes until the mixture appears firm. Let cool in the pan for 25-40 minutes, then remove. If using a metal tin, I recommend using a butter knife or a very thin spatula to loosen each muffin from the inside of the tin, running it around the inside rim of each muffin cup very gently. Then serve and enjoy!
- Place leftovers on a wire rack or plate to cool completely if not already cooled. Place cooled vegan egg cups in a container with a lid and refrigerate for up to 5 days. Freeze uneaten muffins in a freezer safe container for up to 3 months.
- Reheat leftovers in the microwave for 1-2 minutes, or in the toaster oven or regular oven.
More Vegan Breakfast Recipes
While I’m more of a savory breakfast person than sweet, I’m mostly just a quick breakfast person. Here are my favorite recipes:
- Vegan Savory Muffins
- Blue Smoothie Bowl
- Plant Based Omelette
- Apple Pie Baked Oatmeal
- Tofu Scramble (my husband’s favorite!)
- Vegan French Toast Sticks
- Vegan Lemon Blueberry Muffins
- Plant Based Pancakes
- Coconut Cacao Granola
- Mango Nice Cream
- Toasted Coconut Nice Cream
- Vegan Chia Seed Puddings
Anything Else?
As always, I hope you love this recipe–I know I do, and Mr. Zardyplants does too. He eats 3-4 of these vegan egg breakfast cups at a time lol. Good thing they’re quick to make!
These vegan egg muffins are:
- Fun
- SO FLAVORFUL
- Veggie-packed
- Fluffy
- Cheesy
- Wholesome
- Satisfying
- Packed full of nutrients
- Customizable
- And a super easy and quick breakfast for anyone--and perfect for meal prep!
- P.S. One of many JUST Egg recipes… more coming soon!
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
<3 Liz
Save this for later on Pinterest!
Vegan Egg Muffins with JUST Egg
- Total Time: 45 minutes
- Yield: 12 1x
- Diet: Vegan
Description
Flavorful, filling, and fluffy, these Vegan Egg Muffins are fantastic for meal prep and made with JUST Egg (substitutions available).
Ingredients
- 18 ounces + ⅓ cup (divided) JUST Egg liquid vegan egg (about 1 ¾ bottles altogether) (see note 1 for substitution)
- ½ cup sun-dried tomatoes (see note 2)
- 1 ½ cups (loosely packed) finely chopped baby spinach or baby kale (see note 3 for veggie options)
- ¾ cup finely diced bell peppers of choice
- ¾ cup finely chopped broccoli florets
- ¼ cup finely chopped parsley
- ½ cup shredded vegan cheese, optional (like cheddar or parmesan, see note 4)
- Sea salt and fresh cracked black pepper (I do about ½ teaspoon of each)
Optional customizations--swap any veggie for:
- Vegan bacon bits
- Portobello bacon
- Tofu based vegan sausage crumbles
- Diced seitan-based vegan sausage
- Diced vegan ham
- Any store-bought vegan meat you like
Instructions
- Prep: Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius). If using a silicone muffin pan--I really like this one that has metal framing in between the cups so it’s easier to work with. If using a metal pan (you definitely want a good nonstick muffin tin, lightly grease the insides of the muffin pan with a little vegan butter or neutral oil. If you are using the silicone muffin pan, I recommend placing this on a half sheet sized baking tray to add stability when moving the pan with the raw mixture.
- Add JUST Egg: In a large bowl, add 1 ½ bottles of JUST Egg liquid, reserving about a third cup from the rest of the second bottle.
- Add sun-dried tomatoes: If using the dry kind of sundried tomatoes in the plastic package, you can give them a rough chop and add them to the bowl. If you are using oil-packed jarred sun-dried tomatoes, squeeze most of the oil out by wrapping the tomatoes (all at once) in a few paper towels and squeeze firmly. If they come julienned you can add them to the bowl or give them a rough chop first. Then add the tomatoes to the bowl and break up with a fork or spoon (they tend to clump together when you do that).
- Add remaining fillings: Add the vegetables and the shredded vegan cheese and give it a good stir.
- Salt and pepper: Season with salt and fresh cracked black pepper and stir again.
- Fill muffin pan: Transfer the mixture to your muffin pan, making sure to get a relatively equal amount of the liquid and the vegetables in each muffin cup. Leave a little room at the top of each tin, about ¾ of an inch (fill about ⅔ full).
- Add remaining liquid vegan egg: Add about ½ - 1 tablespoon of reserved JUST Egg liquid to each muffin tin, on top of the vegetable mixture. This helps secure the vegan egg muffins when they are baked.
- Bake: Bake for 35-40 minutes until the mixture appears firm. Let cool in the pan for 25-40 minutes, then remove. If using a metal tin, I recommend using a butter knife or a very thin spatula to loosen each muffin from the inside of the tin, running it around the inside rim of each muffin cup very gently. Then serve and enjoy!
- Store: Place leftovers on a wire rack or plate to cool completely if not already cooled. Place cooled vegan egg cups in a container with a lid and refrigerate for up to 5 days. Freeze uneaten muffins in a freezer safe container for up to 3 months.
- Reheat: Reheat leftovers in the microwave for 1-2 minutes, or in the toaster oven or regular oven.
Notes
- Note 1: I’m not sponsored, by the way--I genuinely LOVE this product. JUST Egg is a pourable liquid egg product that’s widely available in the US and Canada. Here’s their product locator. But if you can’t find JUST Egg near you, you can use chickpea flour in a method similar to how I made my vegan winter squash frittata muffins--this is an older recipe with lower quality photos than we have now, but it’s quite delicious and still a great recipe.
- Note 2: The dry kind in the plastic package works best for this recipe but I couldn’t find them in my grocery store this time so I only had the oil-packed ones to work with. When I first tested this recipe with those tomatoes, it got a little watery from the extra oil. The next test I squeezed most of the oil out by wrapping the tomatoes (all at once) in a few paper towels and squeezed over the trash. Very effective! And quite delicious.
- Note 3: I used spinach, red bell pepper, broccoli, sun-dried tomatoes, and parsley in this recipe, but you can use any veggie you like. A harder veggie like carrot should be grated so it will cook in the time you have this recipe in the oven. If using a vegetable that can be very watery like mushrooms or zucchini, I’d recommend sauteing these on the stovetop for 10-15 minutes so they release their water. Otherwise the vegan egg muffins will be kind of watery and not as solid. I also wouldn’t recommend fresh tomatoes unless chopped up and divested of their juices (try hand drying in a kitchen or paper towel).
- Note 4: Not at all a necessity, but a little vegan cheese adds a lot to the flavor of these and it’s SO good, like an omelette in a handy muffin shape. I used shredded vegan cheddar (I like Violife brand specifically, though I also have a vegan nut-free cheddar block that I use when I’m less lazy lol) but parmesan or mozzarella would also be good. You could also use a similar amount of nutritional yeast.
- Note 5: One of many JUST Egg recipes… more coming soon!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Meal Prep
- Method: Baking
- Cuisine: American
Traci
I make these for my partner weekly and he LOVES them! Delicious and packed with protein and veggies!
Elaine
I absolutely love these, and I've made them many times. My problem is that I have never successfully gotten them out of the pain without the bottoms sticking to the pan. It's not a huge deal if I'm just making them for family, but I'd love to serve them for brunch or take them to a potluck. I've tried several different strategies (more oil, fewer vegetable, different muffin trays) and nothing has really solved the problem. I would happily change the 4-star rating to a 5-star rating if only I could get the darned things out!
Liz Madsen
Hi there! May I ask what sort of pan you are using to make them?
Elaine
I’ve used a couple different standard, non-stick type pans. When I had trouble with those I tried buying some silicone liners to use and still had problems. However, here’s my full confession: several of my attempts have been trying to make them as mini-muffins, so that might be a big part of the problem. I had issues with both sizes, but most of my experimentation has been with the mini size.
Miranda
Super easy recipe and great for meal prep! I only used 1 full carton of just egg and added a splash of soy milk, it made 11 muffins and they came out perfectly from my All-clad non-stick muffin pan. So easy to modify veg too. I also added some onion and garlic powder for good measure :)
Manda
Really yummy! I had oral surgery and am limited to soft foods. We used kale, frozen broccoli (microwaved then chopped), and sun-dried tomatoes. I’m also not able to tolerate much garlic or onion, and these have a lot of flavor without them! We only had one carton of Just Egg so we halved the veggies and added Daiya Italian Blend cheese. Made exactly 18 mini muffins. With a side of breakfast potatoes it’s perfect.