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Plate of delicious Vegan Egg Bites garnished with herbs.

Vegan Egg Bites

These Vegan Egg Bites are a nourishing, savory, and portable breakfast option, packed with protein and vegetables, and naturally gluten-free when using certified ingredients.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 bites
Course: Breakfast, Brunch
Cuisine: Gluten-Free, Vegan
Calories: 100
Ingredients Method Notes

Ingredients
  

Essentials
  • 3 cups liquid Just Egg (gluten-free) Check label for gluten-free certification.
  • 8 oz vegan breakfast sausage Choose a certified gluten-free brand.
  • 1 cup vegan cheddar shreds Look for gluten-free certified variety.
  • 1 medium red bell pepper, diced
  • 1 cup baby spinach, chopped
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/8 tsp black salt (kala namak) Optional for an eggy flavor.
Optional Add-ons
  • 2 tbsp nutritional yeast For a cheesy boost.
  • 2 tbsp chopped green onions For freshness.
  • pinch red pepper flakes For heat.
  • 1/2 cup sliced mushrooms, sautéed and cooled
  • 1/2 cup cooked quinoa Adds protein and texture.
  • 1–2 tbsp hemp seeds or chia seeds For omega-3s.
  • 2 tbsp dairy-free cream cheese For creaminess.
  • 1/4 tsp turmeric Optional for color.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and grease a standard 12-cup muffin pan with gluten-free oil or nonstick spray.
  2. Read labels to confirm that your Just Egg, sausage, and cheese are gluten-free.
Cook the Sausage
  1. Heat a skillet over medium heat and cook the vegan breakfast sausage according to package instructions until browned.
  2. Remove from heat and let cool slightly.
Prepare Vegetables and Cheese
  1. Dice the red bell pepper and chop the baby spinach.
  2. Combine the bell pepper, spinach, cheese, and cooled sausage in a bowl and stir evenly.
Mix the Just Egg Base
  1. In a separate bowl, whisk together Just Egg and spices until smooth.
Build the Muffin Base
  1. Pour a small amount of the Just Egg mixture into each greased muffin cup.
  2. Divide the vegetable and sausage mixture evenly among the cups.
Bake
  1. Carefully top with remaining Just Egg mixture, filling cups about 3/4 full.
  2. Bake for 30–35 minutes until centers are set. Let cool for 10 minutes before removing.

Notes

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat as needed.