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5.0 from 3 votes

Vegan Egg Bites

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Servings: 12 cups
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350F (180 C)
  2. 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.
  3. 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.
  4. 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.
  5. 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!