Flavorful, filling, and fluffy, these Vegan Egg Muffins are fantastic for meal prep and made with JUST Egg (substitutions available).
- 18 ounces + 1/3 cup (divided) JUST Egg liquid vegan egg (about 1 3/4 bottles altogether) (see note 1 for substitution)
- 1/2 cup sun-dried tomatoes (see note 2)
- 1 1/2 cups (loosely packed) finely chopped baby spinach or baby kale (see note 3 for veggie options)
- 3/4 cup finely diced bell peppers of choice
- 3/4 cup finely chopped broccoli florets
- 1/4 cup finely chopped parsley
- 1/2 cup shredded vegan cheese, optional (like cheddar or parmesan, see note 4)
- Sea salt and fresh cracked black pepper (I do about 1/2 teaspoon of each)
Optional customizations--swap any veggie for:
- 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.
- 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
Keywords: Vegan, Gluten-Free, Nut-Free, Sugar-Free, Vegan Egg Muffins, Just Egg Recipe