Name: Vegan Egg Bites
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 3 cups liquid Just Egg; 8 oz vegan breakfast sausage, cooked and crumbled; 1 cup vegan cheddar shreds; 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 (optional); Nutritional yeast (1–2 tbsp) – optional; Chopped green onions – optional; Red pepper flakes – optional; Sliced mushrooms – optional; Cooked quinoa (1/2 cup) – optional; Hemp seeds or chia seeds – optional; Dollops of dairy-free cream cheese – optional; Turmeric (1/4 tsp) – optional

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Last updated on February 3, 2026

Morning Bite Musings

I still laugh when I remember the first time I tried to make a portable breakfast—my pan collapsed under a grocery bag and I ended up eating toast on the sidewalk. Do you ever crave something warm, protein-packed, and easy to grab on a rushed morning? If you’ve felt nervous about switching to plant-based breakfasts or juggling a busy schedule, you’re not alone. I promise this Vegan Egg Bites recipe is forgiving, simple, and stress-free—perfect for beginners who want a cozy, make-ahead breakfast without the fuss. For more ideas on veggie-packed small bites, I sometimes peek at other recipes like this kale and mushroom version I enjoy: kale and mushroom egg bites.

A Quick Look at This Vegan Egg Bites Recipe

These Vegan Egg Bites use liquid Just Egg and savory vegan breakfast sausage as the base for a protein-rich morning treat. They’re comforting, portable, and reheatable—great for meal prep or busy weekdays. This recipe is friendly to beginners because it follows a simple mix-pour-bake method and works in a standard muffin tin. Keep reading for detailed steps, handy swaps, and ways to make them your own—there are a few small tricks that make all the difference.

Ingredients You’ll Need for Vegan Egg Bites

Essentials

3 cups liquid Just Egg (the plant-based egg substitute that sets like scrambled egg)
8 oz vegan breakfast sausage, cooked and crumbled (use your favorite brand)
1 cup vegan cheddar shreds (dairy-free cheddar-style shreds)
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 sulfur flavor

These essentials form the core of the Vegan Egg Bites: the Just Egg provides the “egg” structure, the vegan sausage adds savory richness, and the cheddar gives melty, cozy texture.

Optional add-ons

These extras let you personalize flavor and texture—use any combination that suits your taste or pantry:

Nutritional yeast (1–2 tbsp) for a cheesier, savory kick
Chopped green onions for brightness
Red pepper flakes for heat
Sliced mushrooms, lightly sautéed first to remove moisture
Cooked quinoa (1/2 cup) for extra body and protein
Hemp seeds or chia seeds for added nutrition and texture
Dollops of dairy-free cream cheese for creamy pockets
Turmeric (1/4 tsp) for color and an anti-inflammatory boost

Think of these as friendly options—not required, but fun to experiment with.

Substitutions and shortcuts

Just Egg substitute: If you can’t find liquid Just Egg, a thick silken tofu blended with 3 tablespoons plant milk and a pinch of turmeric and kala namak can work (texture will differ slightly).
Vegan sausage: Swap for crumbled tempeh seasoned with soy sauce and smoked paprika, or use a plant-based bacon crumble for smokiness.
Vegan cheddar: Use vegan mozzarella or omit the cheese and add 1–2 tablespoons nutritional yeast for flavor.
Red bell pepper: Use any bell pepper color or swap with grated zucchini (squeeze out excess moisture).
Spinach: Baby kale or chard works—blanch tougher greens for a softer bite.
Muffin pan: If you don’t have a muffin tin, bake in a small greased baking dish and slice into squares—adjust bake time and check for set.
Time-saver: Use pre-chopped frozen peppers and thawed spinach to skip prep.

These swaps keep the recipe adaptable if you’re cooking from a limited pantry or feeding picky eaters.

How to Make Vegan Egg Bites Step-by-Step

These instructions are written for beginners, with small tips to build confidence. I suggest prepping your fillings first so you can assemble quickly.

Prep and cook the vegan breakfast sausage
- Heat a skillet over medium heat and cook the vegan breakfast sausage according to the package directions. If it’s a link or patty, crumble it with a spatula while it cooks so you get small, even pieces.
- Cook until browned and fragrant, about 6–8 minutes depending on the brand. This deepens the flavor and helps avoid soggy bites.
- Transfer to a plate to cool slightly so it won’t melt vegan cheese or wilt spinach when mixed.
Prep the vegetables and cheese
- Dice the red bell pepper into small, roughly 1/4-inch pieces so they distribute well in each bite.
- Chop the baby spinach into fine ribbons; this helps it fold into the mixture and prevents large leafy bits that trap moisture.
- Measure the vegan cheddar shreds and have them ready.
Combine the filling
- In a large bowl, mix the cooled crumbled sausage, diced red bell pepper, chopped spinach, and vegan cheddar.
- If you’re using optional add-ons (mushrooms, green onions, cooked quinoa), fold them in now.
- Taste a tiny pinch of the filling mixture—if you’re missing salt or brightness, add a pinch more salt or a squeeze of lemon later when serving.
Season the Just Egg base
- In a separate bowl, pour the 3 cups of liquid Just Egg.
- Add the 1/2 tsp salt, 1/2 tsp onion powder, 1/4 tsp black pepper, 1/4 tsp smoked paprika, and 1/4 tsp garlic powder.
- If you want that classic eggy sulfur note, add 1/8 tsp black salt (kala namak)—start small because it’s potent.
- Whisk or stir until the seasonings are fully dissolved. This is your custardy base.
Preheat and prepare your pan
- Preheat your oven to 350°F (180°C).
- Generously grease a standard 12-cup muffin pan with oil or a nonstick spray. Vegan egg mixtures can stick more than real eggs, so don’t skimp on the greasing—alternatively, use silicone liners.
Build the bites
- Pour about 1–2 tablespoons of the seasoned Just Egg into the bottom of each muffin cup—this gives a base that sets and cradles your filling.
- Spoon an even amount of the sausage-vegetable-cheese filling into each cup.
- Top each filled cup with the remaining Just Egg mixture so that each cup is about 3/4 full. Leave a little room for expansion.
Bake until set
- Place the muffin pan on a baking sheet (to catch any drips) and bake in the preheated oven for 30–35 minutes.
- They’re ready when the tops are lightly golden and the centers no longer jiggle when you gently shake the pan.
- If you used a deeper dish rather than muffin cups, increase baking time and check with a knife—when it comes out mostly clean, it’s done.
Cool and remove
- Let the Vegan Egg Bites cool in the pan for 10–12 minutes. Cooling helps them set and makes removal easier.
- Run a small offset spatula or butter knife around the edges to loosen, then lift each bite gently. If you used silicone liners, they should pop out without fuss.
Store and reheat
- Store cooked bites in an airtight container in the fridge for up to 4–5 days.
- Reheat in the microwave for 30–60 seconds or in a 350°F oven for 8–10 minutes until warmed through.
- For longer storage, freeze on a baking sheet until firm, then transfer to a freezer bag. Reheat from frozen by microwaving a minute or two, or warming in a covered skillet.

Tip: I like to make a double batch on a quiet Sunday and freeze extras for chaotic mornings. If you’re short on time, these pair beautifully with simple sides and can be popped in my go-to snack rotation alongside things like fluffy pretzel bites I love: quick air-fryer pretzel bites.

Common Mistakes to Avoid

Even simple recipes have a few common hiccups. Here are the top slips I see so you can avoid them.

Mistake 1: Not cooking or draining fillings properly

If your sausage or vegetables are too wet, the bites can become watery. I always cook sausage until browned and sauté vegetables just enough to soften and remove excess water—especially mushrooms which release a lot of moisture.

Mistake 2: Skimping on pan greasing

Vegan egg mixtures stick more than real eggs. Not greasing the muffin tin well can make your bites tear when you remove them. Use a good nonstick spray or oil, and consider silicone liners if you plan to make these frequently.

Mistake 3: Overfilling the cups

Fill cups no more than 3/4 full. Overfilling leads to spills and uneven cooking. The mixture rises a little as it bakes, and you want a neat top that’s set, not oozing.

Serving Suggestions for Vegan Egg Bites

These bites are cozy on their own but make a lovely part of a bigger breakfast spread or a portable lunch. I like to pair them with bright, fresh components to balance the savory richness.

Simple breakfast plate

Arrange 2–3 Vegan Egg Bites with toasted sourdough, a smear of dairy-free cream cheese or avocado, and a handful of cherry tomatoes. The acid from the tomatoes keeps the plate lively.

Make-ahead brunch tray

For a weekend brunch, lay out the egg bites alongside fresh fruit, roasted potatoes, and small bowls of condiments like salsa, hot sauce, and chopped green onions. Guests can assemble their favorite combos.

Lunchbox or snack pack

Pack a couple of Vegan Egg Bites with carrot sticks, a small container of hummus, and a piece of fruit. They travel well and reheat beautifully when you have access to a microwave.

Conclusion

I love how approachable these Vegan Egg Bites are—they really are easier than they look. With a few pantry ingredients and basic tools, you can make a cozy, protein-packed breakfast that’s customizable to your taste and schedule. If you want a different version or extra inspiration, I sometimes check other recipes like the one on Vegan Egg Bites – Serene Trail to see flavor ideas and variations. Give this recipe a try on a quiet morning, and when you get comfortable, play with add-ins until you find your perfect combo—then make extras and freeze them for busy weekdays.

FAQs About Vegan Egg Bites

Q1: How long do Vegan Egg Bites stay fresh in the fridge?
A1: Vegan Egg Bites will keep well in an airtight container in the fridge for 4–5 days. Let them cool completely before storing to avoid condensation. Reheat in the microwave for 30–60 seconds or in a preheated 350°F oven for about 8–10 minutes.

Q2: Can I freeze Vegan Egg Bites and how should I reheat them?
A2: Yes—freeze cooled Vegan Egg Bites on a baking sheet until firm, then transfer to a freezer-safe bag or container. Reheat from frozen in the microwave for 1–2 minutes (timing varies by microwave) or warm in a 350°F oven for 15–20 minutes until heated through.

Q3: Are Vegan Egg Bites gluten-free?
A3: The basic recipe is gluten-free if you use gluten-free vegan sausage and check that your Just Egg and vegan cheddar are certified gluten-free. Always read labels on processed ingredients to be sure.

Q4: Can I make Vegan Egg Bites without Just Egg?
A4: You can substitute a blended silken tofu mixture (about 12–14 oz silken tofu blended with 3 tablespoons plant milk, a pinch of turmeric, and kala namak) but texture and flavor will differ. Just Egg is designed to set like eggs and gives the light, custardy texture closest to traditional egg bites.

Q5: How can I make Vegan Egg Bites less crumbly?
A5: Avoid overbaking—remove them when the centers are set but not dry. Also make sure fillings aren’t too watery (sauté vegetables and drain excess liquid). Greasing the pan well and allowing a short cooling period before removal also keeps them intact and less crumbly.

Vegan Egg Bites

Morning Bite Musings

A Quick Look at This Vegan Egg Bites Recipe