Vegan egg bites are an egg-free mini quiche and a perfect meal-prep breakfast. These veggie-packed muffins are portable, customizable, and make a fun brunch option.
Recipe originally published June 7, 2010
TABLE OF CONTENTS – Jump to any section:
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- Why people love vegan egg bites
- Customize it – add your favorite ingredients
- Tips for making egg bites
- What to serve egg bites with
- More vegan egg recipes
- How long do these last?
- Reheating methods
- Jump to recipe: Vegan Egg Bites
Why you’ll love egg-free mini quiche
These vegan egg muffins are ideal for busy mornings, whether you need a small bite before a workout or a grab-and-go breakfast. They offer portability, satisfying plant-based protein, and bright vegetable flavors. Key reasons people love them:
- Kala namak (black salt) adds an eggy note; you can also use garlic, smoked paprika, or herbs for extra flavor.
- Use colorful vegetables to make visually appealing and nutrient-packed bites.
- Quick and easy to prepare, perfect for weekly batch cooking and meal prep.
Flavor variations are endless — make a batch each week to try new combinations.
Customizable egg bites recipe
These mini quiches are very adaptable. Swap in your favorite vegetables, add grains for texture, or include bold flavors like pesto or vegan cheese.
For extra protein and texture, stir in cooked quinoa. Popular combinations to try:
- Vegan goat cheese and roasted red pepper — tangy and sweet.
- Mushroom and shallot — sauté first to reduce moisture and deepen flavor; dried mushrooms can intensify the umami.
- Spicy vegan chorizo and potato — hearty and savory, great with sweet potato as an alternative.
- Spinach and pesto — use spinach raw or sautéed, and stir in pesto for a punch of flavor.
Tips for making vegan egg muffins
There are two easy ways to assemble these mini frittatas: fill each muffin cup with vegetables and fillings, then pour the custard over the top; or combine veggies with the custard before portioning into the cups. Filling the cups first helps each piece get an even distribution of fillings.
If you don’t have a muffin tin, bake the mixture in a baking dish or pie plate and slice into squares or wedges once cooled.
How to serve vegan egg muffins
Serve these egg bites with toast or fresh fruit for a balanced breakfast. They also pair well with a breakfast smoothie or make a great protein-packed sandwich when placed between pancakes or slices of toast.
For brunch, serve alongside a simple green salad, pastries, or other brunch favorites.
More vegan egg recipes
If you enjoy egg-free dishes, try other vegan quiches and breakfast options. Examples include shiitake-shallot quiche, edamame “egg” salad, breakfast sandwiches with tofu or vegan egg, and breakfast burritos with tofu scramble or vegan egg substitutes. These recipes mimic familiar textures and flavors while remaining plant-based.
How long does this recipe last?
For best flavor and freshness, enjoy vegan egg bites within three days. Refrigerate leftovers once they are completely cooled in an airtight glass container.
Reheating methods
- Oven: Place bites on a parchment-lined baking sheet and bake at 350°F until warmed through, turning after 7–9 minutes.
- Air Fryer: Heat at 350°F and check after 5 minutes, shaking the basket and continuing for a few more minutes as needed.
Vegan Egg Bites — Recipe
Vegan Egg Bites
Like a mini vegan quiche, these breakfast bites are easy to make and totally customizable.
10 minutes
28 minutes
38 minutes
Ingredients
- 1 tablespoon olive oil or vegetable broth
- 2 cloves garlic, peeled and minced
- 2 cups vegetables such as spinach, peppers, asparagus (see notes)
- 1/3 cup almond milk or other plant milk
- 2 tablespoons arrowroot starch (or cornstarch, tapioca, or potato starch)
- 1/3 cup raw cashews (or 2 tablespoons sunflower seed butter for nut-free)
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon kala namak (or 1 teaspoon sea salt)
- 1 (8 ounce) box silken tofu
Instructions
- Preheat oven to 350°F. Line a muffin tin with 6–8 liners or use a silicone mold.
- In a skillet over medium heat, sauté garlic and vegetables with olive oil or vegetable broth until spinach wilts, about 5 minutes. Set aside.
- In a blender, combine plant milk and arrowroot starch and blend until smooth.
- Add cashews, black pepper, kala namak, and silken tofu to the blender and blend until completely smooth.
- Stir the sautéed vegetables into the blended mixture, then pour evenly into the prepared muffin cups. Alternatively, add vegetables to each cup and pour the blended mixture over them.
- Bake at 350°F for 25–28 minutes, or until golden and set. Allow to cool slightly before removing from the tin.
Notes
Egg flavor
Kala namak (black salt) provides an egg-like flavor to these vegan egg bites. Adjust seasonings with garlic, smoked paprika, or herbs to suit your taste.
Customizable suggestions
Boost texture and protein with cooked quinoa. Try combinations like vegan goat cheese with roasted red pepper, mushroom and shallot (sautéed to reduce moisture), spicy vegan chorizo with potato, or spinach with pesto.
Make-ahead and storage
Store cooled bites in an airtight glass container and refrigerate. Consume within three days for best flavor.
Reheating
- Oven: Reheat on a parchment-lined sheet at 350°F until warmed through, 7–9 minutes per side as needed.
- Air Fryer: Heat at 350°F, checking after 5 minutes and continuing in short bursts until hot.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 120
Total Fat: 5g
Trans Fat: 0g
Sodium: 136mg
Carbohydrates: 12g
Fiber: 5g
Sugar: 3g
Protein: 5g
Nutrition calculations vary and are for informational purposes only.
About Kristina
Kristina is spabettie. She discovered cooking early and launched spabettie in 2010 to share vibrant vegan recipes. Kristina combines culinary training with creative, plant-based dishes.
Did you make these vegan egg muffins? Follow spabettie on Instagram and tag your photos with #spabettie — it’s wonderful to see your recreations.