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vegan just egg muffin bites on a breakfast platter

Vegan JUST Egg Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Verna
  • Total Time: 55 minutes
  • Yield: 12 Muffins 1x
  • Diet: Vegan


You’ll have a hard time believing these Vegan JUST Egg Bites aren’t made with real eggs! Each bite is fluffy, soft, and packed with veggies. Made with liquid JUST egg, they look and taste just like classic breakfast egg muffins.


  • 2 bottles of JUST Egg liquid vegan egg*
  • 1 tablespoon oil
  • 1 cup diced yellow onions, diced small
  • 1 cup diced bell peppers, diced small (any color)
  • 1/4 teaspoon of salt and pinch of black pepper
  • 2 cloves of garlic, chopped
  • 1 cup of canned corn, drained well (could use fresh or frozen)
  • 1/3 cup chopped sun dried tomatoes, I use oil packed (drain them well and pat off some of oil)
  • 1 heaped tablespoon chopped capers
  • 1/2 cup chopped fresh dill
  • 1/4 teaspoon or so dried oregano or italian seasoning (optional)

If wanting to add vegan cheese and black salt see notes section*


  1. Cook filling: In a large non-stick skillet set over medium heat saute the onions, peppers with the oil and salt and pepper for 5 to 7 minutes until softening and a lot of moisture is gone. Stir in the garlic, corn and tomatoes and cook for 1 to 2 more minutes. Remove from the heat add in the capers, dill and extra seasoning if using.

  2. Assemble: Divide veggie mix evenly between the muffin cups. Just under a 1/4 cup in each cup. Shake the bottles of JUST Egg and fill up each muffin cup to the top. (might have a bit left over) Season with a little salt and pepper.

  3. Bake: Bake for 35 to 40 minutes. Centre should be set and firm to the touch. Run a knife around the edges. Set on a cooling rack or serving platter. Will firm up more as they cool down a little. 

  4. Enjoy: Serve and enjoy! I love these with a side of my salsa


  • To add vegan cheese: divide 3/4 cup of grated vegan cheese between muffin cups on top of the veggie mix ( 1 tablespoon in each one) before adding the JUST egg. (Recipe is really delicious as written)
  • Black salt (Kala namak): for a more “eggy'' flavor, stir in 1/4 to 1/2 teaspoon to the veggie mix at the end.
  • Important to measure ingredients and dice small so you will have enough filing otherwise you might end up needing more than 2 bottles of just egg 
  • To store and freeze: Will keep in sealed container in fridge for 4 to 5 days. Freeze: Place cooled muffins in airtight container. Freeze for up to 3 months. Thaw in the fridge before reheating.
  • Reheat: Warm in the microwave for 1 to 1 ½ minutes.

This is NOT a sponsored post.

  • Prep Time: 15 Minutes
  • Cook Time: 40 Minutes
  • Category: Breakfast & Baking, Gluten free
  • Method: Bake
  • Cuisine: American, Canadian