Love JUST Egg? Me too! This JUST Egg Hack is totally life changing! The liquid JUST Egg is so awesome for people who don’t eat eggs or even for those that do! With my version of baked JUST Egg, you can save yourself some money + buy the liquid instead of the frozen squares. The best part? You don’t have to worry about the mess of the scrambling + the pan. Above all, you can make these ahead of time + always have a little square of eggy awesome whenever you want it.
I make a batch or two of these on the weekends so that I can have a vegan eggy breakfast or brunch or lunch sandwich whenever I want it! Pop this in the oven + 20 minutes later you have yourself baked JUST Egg without a messy pan or any waste. You can customize this by adding veggies or crumbled Beyond Meat breakfast sausage or chz shreds. Here are 10 Things To Do On Weekends To Make Weeknight Cooking Easier if you are looking for more time-saving tips!
Tara’s Tips For Perfect Baked JUST Egg
- You will need:
- one container of JUST Egg liquid
- salt + pepper
- avocado oil spray (totally optional)
- one 8×8 baking dish
- oven or toaster oven
- First spray the pan. Secondly, shake JUST Egg container + pour in pan. Third, sprinkle with salt + pepper to taste. Then, bake in 350 degree oven or toaster oven for 20 minutes. Lastly, cut into squares.
- Leftovers or making for meal prep? After cutting into squares, place each square in a glass container or ziplock bag. Store in the refrigerator for up to 7 days or in the freezer for up to 90 days. Microwave or heat in a non-stick skillet when ready to eat.
Need More Breakfast Inspiration?
Try one of my other breakfast favs:
Baked JUST Egg
This JUST Egg hack is the perfect way to make vegan baked JUST Egg for brunch, breakfast, meal prep or if you don't want an opened bottle of JUST egg to spoil!
Ingredients
- 1 bottle of JUST Egg liquid
- avocado or olive oil spray (optional)
- salt + pepper to taste
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Spray bottom and sides of 8×8 square pan (optional, if you are oil-free this step can be skipped).
- Step 3 Shake JUST Egg container and pour entire container into the pan. Sprinkle with salt + pepper.
- Step 4 Bake in a 350 degree oven for 20 minutes, check to be sure the liquid has set. IF not, cook for an additional 5-10 minutes until set.
- Step 5 Remove from oven. Once cool enough, cut into 9 even squares.
- Step 6 Store leftovers in a glass container or ziplock bag in the refrigerator for 7 days or in the freezer for up to 90 days.
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This hack is so great! I use it all the time
Hi Rachel! ME TOO!!!!!! No eggs, no problem! I am so happy you enjoy this hack!
I always have issues with the liquid sticking terribly in any pan I use..do you have any issues with that when baking?
Hi Ann! You can try a bit of avocado oil spray and using a non-stick pan. Two things that I know have been helpful!
-Tara
I was feeling a bit lazy so I decided to make this recipe, but added spinach and onions. It was awesome! I also added some red pepper, turmeric and garlic powder for the spices. I recommend using this as a base and adding whatever you want to make the recipe more delicious and hearty. Thank you.
Hi Kristen! So happy to hear you love this hack as much as I do! It definitely is one of my go-to meal prep items!!! – Tara
Thank you for the seasoning ideas. It came out great!