If you’re looking for the Best Baked Egg Bites Recipe that’s also chock-full of veggies and entirely plant-based, you’ve come to the right place.
These baked egg bites are adult and kid-friendly, and a healthy homemade option. This breakfast recipe is a great way to get 6 different veggies and a great source of protein in the morning.
If you’re on a plant-based diet or are an avid egg lover, this recipe is sure to please non-vegans and vegans alike.
Some vegan egg muffin recipes call for JUST Egg, but I don’t think this is necessary. Some tofu, turmeric, and black salt will do the trick in replicating the taste, color, and texture of real eggs.
This vegan egg bite recipe is almost a copycat Starbucks egg bites recipe. Of course, they use a lot of other (yummy yet unhealthy) ingredients so it doesn’t taste exactly alike. But if you’re going for a homemade, more affordable, healthier option, this is a perfect option!
Why You’ll Love These Vegan Baked Egg Bites
- High in plant protein
- Filling as a breakfast or snack
- Chock-full of veggies
- Tastes similar to Starbucks egg muffins
- Easy make-ahead meal
What You’ll Need
- Food processor or blender
- Muffin pan and liners (optional) or silicone muffin pan
Firm or Extra Firm Tofu – Using firm tofu brands will ensure your egg bites hold together well. I also squeeze out any excess moisture beforehand. This is one of the very filling ingredients and comprises the bulk of the recipe, so unfortunately I do not have a substitute for tofu here (although you could consider chickpea flour, but don’t quote me).
Feel free to mix and match the veggies of your choosing. I just don’t suggest adding too many extras as your baked egg bites might not hold together as well. Whatever veggies you use, be sure to steam or saute them and pat them dry just to be sure there isn’t too much excess moisture.
Red Bell Pepper – Peppers are relatively easy to cook and pretty soft in texture already, so I don’t recommend steaming or sauteing beforehand, although you could just keep things consistent.
Spinach or Kale – All you need to do to steam spinach is a microwave for about 30 seconds and stir to wilt. Kale might take a little longer.
Broccoli – Since broccoli takes a bit longer to cook than the other veggies, I make sure to soften them by steaming them beforehand. Then I pat dry and dice the broccoli up.
Mushrooms – Mushrooms tend to hold much water on the inside, so I like to saute them and pat dry beforehand.
Carrots – You can use your peeler, a mandolin, or a grater to get shredded carrots.
Tomatoes – If using cherry tomatoes, use about 3. If using larger, fresh tomatoes, you’ll just need one. Be sure to squeeze extra moisture out and de-seed if you’d like.
Seasonings & Spices
Nutritional Yeast – Otherwise known as “nooch”, nutritional yeast tends to give vegan recipes a cheesy flavor without the cheese. My favorite brand to use is this one.
Turmeric – This gives the egg muffins an egg-like color and adds some nutrient density too!
Black Salt – Otherwise known as kala namak, black salt is my not-so-secret ingredient to all my egg-like vegan recipes. It gives them an ‘eggy’ taste. If you miss that taste as a vegan, you’ve gotta try black salt. If you never liked the taste of eggs, you can leave this out and just use regular salt.
Sea Salt and Black Pepper – To taste.
How To Make This Vegan Egg Bites Recipe
Preheat the oven to 375 F and prep a muffin pan with 12 muffin liners or oil.
Squeeze excess moisture out of the tofu and pat dry with a clean towel or paper towels.
Add the tofu to your food processor and process until smooth. Add the seasonings and pulse for another minute until combined, scraping down the sides when necessary. The mixture should be creamy at this point.
Take the blade out of your food processor and fold in your veggies.
Divide the mixture between the 12 muffin tins and flatten the top.
Bake in the oven for 30 minutes. Let cool for 5-10 minutes and enjoy!
Best Baked Egg Bites Recipe With Tofu (Vegan)
- Food Processor or Blender
- Muffin pan and liners (optional) or silicone muffin pan
- 1 block 16 oz firm Tofu
- 1/2 Red pepper diced
- 1 cup Spinach steamed and pat dry (drain excess water), and chopped
- 2/3 cup Broccoli steamed (to soften), pat dry, and diced
- 2/3 cup Mushrooms sauteed or steamed, dry, and diced
- 1/2 cup Carrots shredded
- 1 medium or 3 small Tomatoes drained of moisture and diced
- 3 Tbsp Nutritional yeast
- 1/2 tsp Turmeric
- 1/2 tsp Black salt
- Salt and pepper to taste
- Preheat the oven to 375 F and prep a muffin pan with 12 muffin liners or oil.
- Squeeze excess moisture out of the tofu and pat dry with a clean towel or paper towels.
- Add the tofu to your food processor and process until smooth. Add the seasonings and pulse for another minute until combined, scraping down the sides when necessary. The mixture should be creamy at this point.
- Take the blade out of your food processor and fold in your veggies.
- Divide the mixture between the 12 muffin tins and flatten the top.
- Bake in the oven for 30 minutes. Let cool for 5-10 minutes and enjoy!
How To Save And Store
This recipe is a great meal prep if you have busy mornings or are on the go. Make them ahead of time, store them in the fridge, and pop them in the toaster oven for 3-5 minutes before work or school. You’ve got a healthy breakfast or snack that will give you brain power and fuel for the day ahead.
These vegan egg muffins store well in an airtight container in the fridge. They will stay fresh for 3-5 days.
You can also freeze these in a freezer bag or freezer-safe container and just allow them to thaw in the fridge for a day before consuming them.
These mini egg muffins are great hot or cold. If you like them warm, here’s how to reheat them:
To reheat, bake them in the oven or toaster oven for about 3-5 minutes at 350 F. This will warm them through but isn’t long enough to burn them. If you’re in a time crunch, you can microwave them for 20-30 seconds.
You could eat these mini frittatas in between bread with spread as a breakfast sandwich. Another idea is to chop them up and saute them as a scramble or added to a breakfast burrito with some hot sauce.
Tips For Success
Most veggies hold a lot of water content so you’ll need to keep a few things in mind when making these baked egg bites.
#1. If using frozen veggies, let them thaw beforehand and drain/pat dry.
#2. If using fresh veggies, be sure to steam or cook the veggies depending on how hard they are and/or how much water content they hold.
#3. Do not use too many extra veggies. You might be tempted to load this egg bites recipe up with even more nutrients, but I would stick with the measurements provided as too many veggies could make your vegan egg bites come out runny.
Feel free to use different veggies for this breakfast recipe, depending on your tastes. I just recommend sauteing or steaming each vegetable and draining excess moisture beforehand.
- Red onion or yellow onion
- Green bell peppers
- Green onions
- Sun-dried tomatoes
- Sweet potato
You can make these frittata muffins with real, fresh eggs if you’d like. Just scramble about 8-10 eggs, mix with the seasonings, fold in the veggies, and bake. I can’t guarantee the same outcome as I have not cooked this with real eggs.
You could also add some vegan meat to this recipe, like:
- Vegan bacon
- Vegan breakfast sausage
- Vegan sausage
- Vegan cheddar cheese
Other Plant-Based Breakfast Recipes
Easy, Vegan Breakfast Casserole (With Tofu & Hash Browns)
Make it feel like Christmas morning every day with this easy, vegan breakfast casserole (with tofu and hash browns)!
The Best Vegan Bacon Recipe (With Rice Paper)
Chewy yet crispy vegan bacon! This Vegan Bacon Recipe is ready within 15 minutes and goes perfectly with your morning breakfast or a lunchtime BLT sandwich.
Easy, Vegan Tofu Scramble
This easy, vegan tofu scramble is (dare I say) even better than an egg scramble! It’s a delicious, savory dish providing tons of nutrients.
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