VEGAN EGG MUFFINS WITH JUST EGG
These JUST Egg Vegan Egg Muffins are flavorful, filling, and perfect for meal prepping (substitutions available). These adaptable small vegan egg cups are packed with vegetables and protein and are ideal for both fussy and savory breakfast fans.
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Hey Internet, today is January 1 as I write this. Happy New Year, then! However, I am aware that you could read this at any time. Happy holidays to you, whichever season it may be!
However, I decided to start the new year with a REALLY delicious breakfast meal. This recipe is the first in a series called “Just Egg Recipes,” or JUST Egg Recipes.
I haven’t published a breakfast recipe in a while, to be quite honest. If I’m being completely honest, eating is one of the things I find the most difficult.
I went through a phase when I would wait until midday to eat maybe a year or two ago. I tried intermittent fasting, but it made me feel guilty about allowing myself to eat. I started depriving myself of food in bad ways.
I then resumed searching unsuccessfully for meals that suit my needs and interests:
- I normally don’t want anything sweet in the morning, so it has to be savory.
- Being portable is crucial because I typically consume it at work.
- If possible, I’d want to make it on the weekend so that it reheats properly at work.
- Not even savory oatmeal goes with oatmeal. I apologize, but I just don’t like it.
- I don’t have a toaster at work, so it can’t be anything that needs one (and try bringing some toast from home and eating it at work an hour later… less effective)
- For me to feel satisfied till lunch, it must contain protein, fiber, and a small amount of fat.
- And let’s face it, the food must be delectable.
AnIt’s hilarious because I don’t really like eggs. They didn’t appeal to me before I became vegan, and I’m not usually a fan of vegan egg meals.
Even my vegan tofu scramble has a different seasoning for me than for my spouse because I cut out the eggy components. Additionally, I dislike leftover tofu scramble since I don’t like the texture as much.
Although my plant-based omelet is actually rather tasty, it is unfortunately not very portable or simple to consume at work and requires a little more time than I have in the morning.
So I set a goal for myself to create at least 4 breakfast-friendly recipes that meet the aforementioned criteria in January.
The very first one is these incredible vegan egg cups. I can’t wait to enjoy these throughout the week.
WHAT YOU’LL NEED
- Egg: By the way, I’m not sponsored; I honestly adore this stuff. In the US and Canada, JUST Egg is a popular brand of liquid egg that may be poured. Here is a link to their product finder. If, however, you are unable to locate JUST Egg in your area, you can substitute chickpea flour in a manner similar to how I made my vegan winter squash frittata muffins. Although this recipe is older and the photos are of lower quality than those we currently have, it is still a fantastic recipe and tastes great.
- Sun-dried tomatoes, parsley, red bell pepper, spinach, and broccoli were the vegetables I used in this dish, but you can use any vegetable you prefer. To ensure that a tougher vegetable, like carrot, cooks while this recipe is in the oven, it should be grated. I’d advise sautéing on the stovetop for 10 to 15 minutes to help vegetables that can be quite watery, like mushrooms or zucchini, release their water. If not, the vegan egg muffins will be somewhat watery and less substantial. Additionally, I wouldn’t advise using fresh tomatoes unless they were diced up and juice-free (try hand drying in a kitchen or paper towel).
- Speaking of sun-dried tomatoes, I had to settle for the oil-packed variety this time because I couldn’t find the dry variety in the plastic package, which is what this recipe calls for. The extra oil caused it to become a little watery when I initially tested this recipe with those tomatoes. For the following test, I wrapped the tomatoes (all at once) in a couple paper towels and squeezed over the garbage, extracting the majority of the oil. Very successful Also extremely tasty.
- Although not absolutely necessary, vegan cheese greatly enhances the flavor of them and makes them taste like an omelet in a convenient muffin form. I used shredded vegan cheddar; parmesan or mozzarella would also work well. I prefer the Violife brand, but I also have a vegan nut-free cheddar block that I use when I’m not so lazy. Nutritional yeast can be used in a similar quantity.
- Black pepper, freshly cracked, with sea salt
- Optional extras to add: I left these out for the sake of simplicity, 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 want to try it with some of my vegan ham, chopped up and folded in. You might also give pre-made vegan breakfast meats a shot.
HOW TO MAKE VEGAN EGG MUFFINS
- Set the oven temperature to 375 degrees Fahrenheit (191 degrees Celsius). If using a silicone muffin pan, I highly recommend this one with metal framing in between the cups, which makes it simpler to handle. If using a metal pan, simply brush the interior with vegan butter or neutral oil (you certainly want a good nonstick muffin tin). To provide stability when moving the silicone muffin pan with the raw batter, I suggest setting it on a half-sheet-sized baking tray.
- Add 1 12 bottles of JUST Egg liquid to a big dish, saving about a third of the remaining liquid from the second bottle.
- Give the dried sundried tomatoes in the plastic container a rough chop before adding them to the bowl. If you’re using oil-packed jarred sun-dried tomatoes, tightly wrap the tomatoes in a couple paper towels and squeeze to remove the majority of the oil. The tomatoes should then be added to the bowl and mashed with a fork or spoon (they tend to clump together when you do that).
- Give it a thorough swirl before adding the vegetables and vegan cheese.
- Stir once more after seasoning with salt and freshly cracked black pepper.
- Transfer the mixture to your muffin tin, making sure to fill each muffin cup about equally with the liquid and the vegetables. Each tin should have around 34 inch of space left at the top (about 2/3 filled).
- On top of the veggie mixture in each muffin pan, add approximately 1/2 to 1 tablespoon of the remaining JUST Egg liquid. When the vegan egg muffins are baked, this aids in holding them together.
- If the leftovers haven’t already cooled, place them on a wire rack or dish to finish cooling. Cooled vegan egg cups should be stored in a lidded jar in the refrigerator for up to 5 days. Unfinished muffins can be frozen for up to three months in a freezer-safe container.
- Reheat leftovers for one to two minutes in the microwave, toaster oven, or conventional oven.