Vegan egg bites are an egg free mini quiche and a staple breakfast recipe for meal prep. These veggie egg muffins are also fun brunch option.
recipe originally published June 7, 2010
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Why you'll love egg free mini quiche
When I first made these vegan egg muffins, I was playing tennis every morning and needed just a little something to eat beforehand. I would grab one of these veggie filled egg free mini quiche for the drive to the racquet club.
Portability, veggie filled protein, and tasty breakfast are just some of the reasons this is such a popular recipe. Here's why you all love it:
- Kala namak (black salt) brings the eggy flavor to these vegan egg muffins, and you can add anything from garlic to smoked paprika for additional flavor. Peppers add the bright, almost sweet bite.
- Colorful veggies are so good, right? Choose favorite vegetables to make your custom egg bite.
- This is another quick and easy recipe. Keep reading for my tips after making these for years.
The flavor options are endless. You will want to batch cook these every week and make a whole new flavor! See our tasty add in suggestions next.
Customizable egg bites recipe
Make your vegan egg bites with your own favorite veggies or ingredients.
I love to bump up the protein and texture with cooked quinoa.
Some of my favorite flavor combinations include:
- Vegan goat cheese and roasted red pepper - roasted red pepper adds great flavor and always pairs well with tangy goat cheese.
- Mushroom and shallot - sauté these before adding, to decrease the water content. I love the shallot flavor, and sometimes use dried mushrooms for deeper flavor.
- Spicy chorizo and potato - this vegan chorizo adds great flavor to egg bites, and potato or sweet potato is a good pairing.
- Spinach and pesto - spinach can be added sautéed or raw, and pesto is another bold flavor.
Tips for making vegan egg muffins
To make these mini vegan frittatas, you can fill the cups with veggies and other ingredients, then pour the custard over the top. Combining the veggies and fillings with the custard before pouring into the individual cups is another way to make these egg bites.
To ensure each mini quiche gets an equal amount of fillings, I do like to fill the cups with the fillings first, then pour over the custard mixture.
If you don't have a muffin tin or want an even easier method, just pour everything into a baking dish or pie plate, bake and cut into slices to serve.
How to serve vegan egg muffins
Vegan egg muffins are great with a slice of toast (make a sandwich out of it!) and fresh fruit. If you are a breakfast smoothie person, one of these egg muffins with your smoothie will keep you going until lunch.
Smash an egg bite in between two spinach pancakes for an easy, high protein breakfast sandwich.
Serve vegan egg muffins for brunch, alongside brunch perfect salad, sweets and mimosas.
More vegan egg recipes
Creating breakfast dishes that mimic your favorite egg dishes is pretty easy to do. This shiitake shallot quiche has all the flavor and texture of a traditional quiche without using eggs.
Egg salad was a favorite before I stopped eating animal products. My edamame egg salad is a staple I make often, and thanks to the eggy flavor of kala namak, or black salt, it tastes just like I remember.
This breakfast sandwich uses tofu or vegan egg, and has a stack of veggies and super flavorful Romesco sauce. Our brunchwrap is a breakfast version of the crunchwrap that I almost like better? The cheesy kabocha breakfast burrito is another tasty option.
Another breakfast recipe that uses tofu scramble or vegan egg is these incredibly popular bacon wrapped burritos.
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy vegan egg bites within three days.
Refrigerate leftovers. Wait until the mini frittatas are cooled completely, and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Oven: Arrange on a parchment lined baking sheet and bake at 350° F until warmed through, turning after 7-9 minutes.
- Air Fryer: Air fry at 350 °F and check after 5 minutes. Shake basket and continue heating for another couple minutes as needed.
Did you make these vegan egg muffins?
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Vegan Egg Bites
Like a mini vegan quiche, these breakfast bites are easy to make and totally customizable.
Ingredients
- 1 tablespoon olive oil or vegetable broth
- 2 cloves garlic, peeled and minced
- 2 cups vegetables like spinach, peppers, asparagus (see notes)
- ⅓ cup almond milk (or your favorite)
- 2 tablespoons arrowroot starch (or corn, tapioca, potato)
- ⅓ cup raw cashews (or 2 tablespoons sunflower seed butter for nut free)
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon kala namak (or 1 teaspoon sea salt)
- 1 (8 ounce) box silken tofu
Instructions
- Preheat oven to 350 °F. Line muffin tin with 6-8 cup liners, or use a silicone muffin mold.
- In a skillet over medium heat, sauté garlic, spinach and asparagus with olive oil or vegetable broth. Sauté until spinach wilts, about 5 minutes. Set aside.
- In a blender jar, combine milk and arrowroot starch. Blend at highest speed until smooth.
- To milk mixture, add cashews, pepper, kala namak, and silken tofu. Blend until smooth.
- Add sautéed veggies to blended tofu mixture, stirring to combine. Pour equally into prepared muffin cups. (Alternatively, fill each muffin cup with an equal amount of sautéed veggies, then pour blended mixture over each one.)
- Bake at 350 °F for 25-28 minutes, or until golden brown and cooked thoroughly.
Notes
Egg flavor
Kala namak is a black salt that gives the eggy flavor to these vegan egg muffins.
You can add anything from garlic to smoked paprika for additional flavor. Peppers add the bright, almost sweet bite.
Customizable egg bites recipe
Make your vegan egg bites with your own favorite veggies or ingredients.
I love to bump up the protein and texture with cooked quinoa.
Some of my favorite flavor combinations include:
- Vegan goat cheese and roasted red pepper - roasted red pepper adds great flavor and always pairs well with tangy goat cheese.
- Mushroom and shallot - sauté these before adding, to decrease the water content. I love the shallot flavor, and sometimes use dried mushrooms for deeper flavor.
- Spicy Chorizo and potato - this vegan chorizo adds great flavor to egg bites, and potato or sweet potato is a good pairing.
- Spinach and pesto - spinach can be added sautéed or raw, and pesto is another bold flavor.
Tips for making vegan egg muffins
To make these mini vegan frittatas, you can fill the cups with veggies and other ingredients, then pour the custard over the top. Combining the veggies and fillings with the custard before pouring into the individual cups is another way to make these egg bites.
To ensure each mini quiche gets an equal amount of fillings, I do like to fill the cups with the fillings first, then pour over the custard mixture.
If you don't have a muffin tin or want an even easier method, just pour everything into a baking dish or pie plate, bake and cut into slices to serve.
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy vegan egg bites within three days.
Refrigerate leftovers. Wait until the mini frittatas are cooled completely, and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Oven: Arrange on a parchment lined baking sheet and bake at 350° F until warmed through, turning after 7-9 minutes.
- Air Fryer: Air fry at 350 °F and check after 5 minutes. Shake basket and continue heating for another couple minutes as needed.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 120Total Fat: 5gTrans Fat: 0gSodium: 136mgCarbohydrates: 12gFiber: 5gSugar: 3gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Dorothy Welsh says
Hi Kristina,
I'm loving many of your recipes including these little vegan egg muffins. I'm doing away with soy and wondered if you had any ideas of what to add in place of tofu?
Thanks so much.
Dorothy
Kristina Sloggett says
hi Dorothy! I am so happy you found our recipes and that you are enjoying them. Do you eat chickpeas? There is a tofu made from chickpeas - if you can find taht you could try it with this recipe? I have not yet tried it, though. Are there other foods you are avoiding? I can try to make a similar egg bites recipe that doesn't use tofu at all, maybe with beans or almond flour. Let me know, and thank you!