A carton of vegan JUST Egg, a muffin tin + your favorite veggies! That’s all you need for these JUST Egg Muffin breakfast bites! We absolutely LOVE these. I can customize them with any veggies or chz shreds or even jazz them up with some vegan breakfast sausage crumbles. Yummy + full of protein + ready in minutes. Perfect for meal prep or weekend brunch!
Tara’s Tips For Perfect JUST Egg Muffin Breakfast Bites:
The fillings:
- mushroom + onion + zucchini
- chop into small cubes of even size, sprinkle with onion powder + salt, saute until softened
- vegan breakfast sausage
- patties or links (I prefer Beyond Meat breakfast sausage patties)
- crumble into small pieces, brown into a small skillet stove-top
- broccoli + cheddar
- chop florets into tiny pieces, sprinkle with garlic powder + black pepper, heat in a small skillet stove-top just until heated through
- add vegan (or dairy if you prefer) cheddar shreds into each broccoli muffin cup (I used Daiya brand cheddar style shreds for mine)
- GO CRAZY!
- seriously you could choose any of your favorite veggies here, just be sure to chop them small and check the center of your muffins after 15 minutes of cook time as some veggies hold more water and this could extend the cook time.
- tomatoes, spinach, jalapeños, shredded carrots, bell peppers, you could even try a different flavor of vegan chz shreds!
- mushroom + onion + zucchini
The muffins:
- line with disposable or silicone liners, I have not tried without a liner, spray each muffin cup with oil spray if you try this option.
- fill each cup with 3 tablespoons of the liquid first, next, add one tablespoon of the fillings, sprinkle the chz shreds into the broccoli cups, finally divide up any remaining liquid or fillings into the cups being sure not to fill them over 3/4 full.
Leftovers?
- Have some leftover after breakfast or brunch? Or maybe you made these for meal prep? Store the leftovers in a glass airtight container in the refrigerator and reheat in the microwave (no more than one minute each) or toaster oven (no more than 3 minutes each) until heated through, don’t overcook or they will harden.
Love JUST Egg? Me too!
- Try my easy + life-changing hack: JUST Egg Hack (Baked JUST Egg)!
JUST Egg Muffin Breakfast Bites
March 20, 2024
: 12 JUST Egg muffins
: easy
Perfect for breakfast, brunch, or meal prep! Customize with any veggies you love!
Ingredients
- One Bottle of JUST Egg liquid (12 ounces)
- avocado or olive oil spray
- 1/2 cup diced red onion
- 4 mushrooms chopped small
- 1/2 cup diced green zucchini
- 1/4 tsp salt
- 1/2 cup broccoli florets (chopped into small pieces)
- 1/2 tsp garlic powder
- 1/4 cup shredded cheddar dairy free chz shreds (I use Daiya)
- 1/4 tsp black pepper
- 2 vegan breakfast sausage patties or links (I use Beyond Meat)
- Preheat oven to 350 degrees F.
- Line muffin tin with disposable or silicone muffin liners.
Directions
- Step 1 Heat a small non-stick skillet over medium heat, spray with oil spray or lightly drizzle with oil. Add onions, sprinkle with salt, saute for one minute. Next, add zucchini and mushrooms, sprinkle with onion powder, cook over medium heat stirring intermittently for 3-5 minutes or until vegetables are soft. Remove vegetables from pan, set aside. Turn heat on to pan again, add the chopped broccoli, sprinkle with black pepper and garlic powder, give the broccoli a light spray with the oil spray, saute for 1-2 minutes or until heated through, do not overcook.
- Step 2 If you are using vegan breakfast sausage, heat a non-stick skillet over medium-high heat, crumble the vegan breakfast sausage or patties into small pieces and add them to the pan. Cook them in the pan stirring intermittently until lightly browned, this takes 3 approximately minutes. Turn off heat, set aside.
- Step 3 Give the JUST Egg container a good shake and then pour 3 tablespoons of JUST Egg into each muffin cup. I make 4 with the zucchini, mushroom, onion mixture, and 4 with the vegan breakfast sausage, and 4 broccoli cheddar by adding about one tablespoon of the fillings to each cup. Divide any leftover JUST Egg or fillings evenly into the cups being sure not to fill any cup over 3/4 full.
- Step 4 Bake in 350 degree oven for 15 minutes or until cooked through and not watery in the center. Remove from oven and allow to cool before serving or removing muffin wrappers.
- Step 5 Store any leftovers in airtight containers for up to 5 days. Reheat when ready to eat in microwave or toaster oven until heated through.
⭐Did you make these JUST Egg Muffin Breakfast Bites? Love them? Leave a comment + a rating below!
📸I love to see your creations! Follow me on Instagram @myvegetarianfamily and hashtag it #myvegetarianfamily
📩Be sure to subscribe here to my weekly emails for tips + recipes so that you never miss a veggie thing!
**Recipe edited/updated March 2024**
