These vegan egg bites are perfect for a grab and go breakfast or snack. It’s high protein, meal prep and freezer friendly!
These vegan egg bites are very popular in our household and are one of my favourite things to meal prep for breakfast. It helps use up leftover vegetables and is a tasty, high protein bite. One regular muffin cavity makes the perfect sized vegan egg bite for Bean. Meanwhile, Eddie and I can easily eat 2-3 in a span of 5 minutes.
Liquid Vegan Egg Alternatives
I’ve seen versions of vegan egg bites where they use chickpea flour or mung beans. While those are more affordable than the liquid vegan egg (specifically JUST Egg), it’s not my favourite texture. Chickpea flour can lead to a dense, floury texture. Homemade mung bean eggs are better but can lack the bounce that commercial liquid vegan egg provides.
If you do end up swapping chickpea flour for the liquid vegan egg, be sure to add some baking powder. I haven’t tested it, but I imagine 1/2 tsp should be adequate for a slight rise.
I do really like the addition of crumbled tofu, because it resembles scrambled eggs. The pops of white allude to lightly beaten eggs, and it adds more nutrition, protein, and bulk. It helps stretch the liquid vegan egg a lot farther too, like in my favourite form of vegan viet omelette. You may find the addition of tofu improves the overall texture of chickpea or mung bean based liquid eggs for vegan egg bites as well.
Recipe Troubleshooting
How to keep the vegan egg bites from sticking? – After I cleaned the nightmare that was my metal muffin tin, I realized metal pans are not the move. Vegan liquid egg can stick really easily, even with a liberal amount of cooking spray. I invested in silicone muffin molds (Canadian affiliate link) and they just pop out so easily and are super easy to clean.
Can I add more or fewer veggies? – The beauty of this recipe is that as long as you mostly have the same base and keep the veggies to about 2 cups in volume (before cooking), you will be able to make 12 vegan egg bites with a good amount of fibre.
Do I need the whole carton of liquid vegan egg? – No, but the ratios change slightly. I’ve made it with just about half (~250 mL) before and I compensated with extra veggies. The result is a much more vegetable-focused bite than a vegan egg bite. The vegan egg just becomes a binder, but it still works.
Filling Suggestions
The possibilities are endless! Any of your favourite omelette combos can be turned into these vegan egg bites. You can use this recipe to use up seasonal veggies, use your favourite flavour profiles, or just keep it simple:
- Pesto & Sundried Tomato: Mix in some of your favourite vegan pesto, mozza style shreds, and sundried tomatoes
- Pepperoni Pizza: Add a plant-based pepperoni slice to the top of the bite, then top with cheese shreds (or the other way around).
- Southwestern: Add sauteed diced onion, peppers, with some chopped up plant based ham
- Caramelized Onion and Mushroom: Use shallots and a tender mushroom like cremini or button (sliced) that you’ve cooked up and seasoned well for best results.
- Herb and Garlic: Parsley and garlic are the best of friends, feel free to add roasted garlic for some extra flavour.
- Broccoli and Cheddar: This is one of our go tos! We use some leftover steamed broccoli and top with cheddar style shreds. This is a Bean-approved flavour.
Feel free to leave your suggestions in the comments! I hope you like these and you find this base recipe helpful :)
Vegan Egg Bites
Equipment
- 1 12 cavity silicone muffin mold silicone helps with sticking, metal is a PITA to clean lol
- 1 thick aluminum 1/4 sheet jelly roll pan Or any pan you like. I just like how evenly the jelly roll pans cook.
Ingredients
- 1 tbsp vegetable oil
- 2 cups shredded veg of choice I like broccoli slaw, chopped spinach, shredded carrots or chopped broccoli
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 3/4 carton liquid plant-based egg about 375 mL of JustEgg
- 1/2 block extra firm tofu 200 g, broken up into crumbles
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup vegan cheese shreds Optional
Instructions
- Preheat oven to 350F (180 C)
- For best texture, I prefer to precook all the vegetables slightly with vegetable oil. Season with salt and pepper to help draw more water content out. Cook the harder vegetables first (like carrots, broccoli slaw, cabbage), until tender crisp, then add broccoli, spinach, or softer vegetables like that. Cooking your veg before adding to the egg bites also ensures that you don't have wet and crunchy veggies.2 cups shredded veg of choice, 1 tbsp vegetable oil, 1/2 tsp kosher salt, 1/2 tsp ground black pepper
- Transfer cooked veg to a large mixing bowl, then add the full carton of liquid vegan egg, crumbled extra firm tofu, garlic powder, and the onion powder. Mix well until everything is incorporated.3/4 carton liquid plant-based egg, 1/2 block extra firm tofu, 1/2 tsp garlic powder, 1/2 tsp onion powder
- Carefully distribute between the 12 silicone cup cavities. I prefer to make sure there is an even amount of veg and tofu chunks between them all and then I add the remaining liquid from the mixing bowl between all of those cavities.If using some vegan cheese, sprinkle a small amount on top of each egg bite to get a little cheesy topping.1/2 cup vegan cheese shreds
- Bake for 45 minutes and then remove and let cool on a wire rack. Store in an airtight container and eat within 3-4 days! You can also freeze these if you want to make big batches!
Laura Willis says
These are the BOMB and will now be a regular in my breakfast rotation. I love any easy recipe that I can make and have ready in the fridge for days to grab and go. I’ve made Just egg cups before but never thought to add crumbled tofu to stretch it out and add more protein without a bunch of calories! So. Freakin. GOOD.
Thank you!!