These Southwestern Vegan Egg Bites are the perfect breakfast for when you are on the go! Hearty and easy to make, these egg bites will keep you filled until lunch!
I don't know about you, but I could eat breakfast all day. I love everything about breakfast, but most importantly I love eggs. Eggs were one of the things that I gave up when I went vegan but I am so thankful to have found the perfect substitute. Just Eggs are the perfect vegan alternative to traditional eggs. I use them all the time. When I was recently trying to figure out a good on-the-go type of breakfast, I thought back to my pre-vegan days. Does anyone else love those sous-vide egg bites at Starbucks?? I used to love them so I knew that I needed to replicate them. These Southwest Vegan Egg Bites are the perfect Starbucks dupe. Perfectly sized and easy to make, you won't want to miss out!
For another great breakfast idea, check out this Easy Blueberry Toast!
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What Makes These Vegan Egg Bites So Great?
- Perfect for Meal Prep- These vegan egg bites are perfect for meal prepping! There are 12 to a batch and they will last the whole week! They even can be frozen if you want to make a double batch.
- Kid-Friendly- Kids will love these egg bites. It is a perfect way to get them a serving of vegetables.
- Perfect Starbucks Dupe- I save so much money making these vegan egg bites at home rather than going to Starbucks. These will last me the entire week and are hearty and filling!
Ingredient Notes
- Just Egg- The base for this recipe is the Just Egg. Just Egg is my favorite egg replacer. In my opinion, it tastes exactly like eggs but it is cruelty-free and made from mung beans! You can find it at almost any supermarket these days. I normally get mine from Target!
- Vegan Sausage- I also love to brown some vegan sausage and throw it in these egg bites. I usually use Beyond or Impossible sausage, however feel free to use your favorite brand!
- Southwest Spices- The spices used in this recipe are smoked paprika, cumin, salt, pepper and garlic powder. They all work together to create a smokey savory bite.
See the recipe card for the full ingredient list and quantities.
Instructions
- Preheat the oven to 350 degrees.
- Brown the breakfast sausage in a skillet over medium heat.
- Finely chop the red bell pepper, and onion.
- Add all the ingredients to a mixing bowl and mix to combine.
- Spoon the mixture into individual muffin tins, make sure to not overfill the tins.
- Pop the muffins in the oven and bake for 40-45 minutes. You will know that these are done when you insert a knife in the center of one and it comes out clean.
Hint: Try using a silicone muffin pan for easy removal of these egg bites!
Substitutions
- Low-Sodium- Try making these low sodium by leaving out the vegan sausage or using a low sodium kind.
- Nightshade-Free- Feel free to leave out the nightshades and replace them with your favorite vegetables.
- Extra Protein- If you want to up the protein in these egg bites, add a scoop of unflavored protein powder to the mixture before baking!
Check out these Banana Carrot Muffins for another great recipe idea!
Variations
- Different Vegetables - Feel free to use whatever vegetables you have on hand to make these vegan egg bites. Try garlic, broccoli, or even zucchini!
- Hash Browns - Add some frozen shredded hash browns to these egg bites to add another great element!
- Cheese - Top these with some vegan cheddar cheese to give another fun twist!
Check out these Air Fryer Frozen Hash Browns, this Dairy-Free Southwest Frittata, this vegan pumpkin coffee cake or these Dairy-Free Waffles for other delicious breakfast ideas!
FAQ's
No, Starbucks egg bites are not vegan, that is why these bites are the perfect replacement!
The just eggs puff up in a hot oven, then deflate because there is not enough structure to hold the puffed-up "eggs". However, since we are filling the muffin tins to the top, you will still have a hearty muffin.
Just Eggs include water, mung bean protein isolate, and canola oil, plus a variety of spices, natural flavors, and thickeners to yield an egg-like texture.
Equipment
Equipment can have a big impact on how a recipe turns out. Check out below for the equipment that you will need.
- Glass Mixing Bowl
- Silicone Spatula
- Muffin Tin
Storage
Leftover vegan egg bites should be stored in the fridge for 3-5 days. When ready to eat, reheat in the microwave for 2 minutes or until warmed through. These egg bites can also be frozen for up to three months.
Top tips
- Don't worry if you fill the muffin tin up and you see them start to rise like crazy in the muffin pan. The heat makes them rise but after you take them out of the oven, they will deflate back to normal size.
- Feel free to use any vegetables you have on hand for this recipe. In the summertime, I love using diced zucchini from my garden and loading these up with spinach in the winter.
- If you want to give these an extra savory bite, I love topping them with vegan cheese right before baking. My favorite brand is Follow Your Heart Vegan Cheddar.
Other Great Breakfast Recipes to Try
- Gluten-Free Zucchini Muffins
- Easy Air-Fryer Biscuits
- Breakfast Nachos
- Dairy-Free Southwest Frittata
- Vegan Egg Muffins with Sausage
Southwestern Vegan Egg Bites
Equipment
- 1 Glass Mixing Bowl
- 1 Muffin tin
- 1 skillet
- 1 Measuring Cups and Spoons
Ingredients
- 24 ounces Just Egg
- 8 ounces Vegan Sausage
- 4 ounces Diced Green Chiles
- 1 Red Bell Pepper
- 1 Red Onion
- 1 teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika
- 1 teaspoon Cumin
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Preheat the oven to 350 degrees.
- Brown the breakfast sausage in a skillet over medium heat.
- Finely chop the red bell pepper, and onion.
- Add all the ingredients to a mixing bowl and mix to combine.
- Spoon the mixture into individual muffin tins, make sure to not overfill the tins.
- Pop the muffins in the oven and bake for 40-45 minutes. You will know that these are done when you insert a knife in the center of one and it comes out clean.
Notes
- Don't worry if you fill the muffin tin up and you see them start to rise like crazy in the muffin pan. The heat makes them rise but after you take them out of the oven, they will deflate back to normal size.
- Feel free to use any vegetables you have on hand for this recipe. In the summertime, I love using diced zucchini from my garden and loading these up with spinach in the winter.
- If you want to give these an extra savory bite, I love topping them with vegan cheese right before baking. My favorite brand is Follow Your Heart Vegan Cheddar.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Liz says
These were great for breakfast! Even the leftovers were delicious!!!
Jasmine says
Wow! Those seriously look like they were made with eggs. I've always seen Just Eggs in the store but haven't tried it yet. This recipe has made me want to though--thanks!
Nora says
Oh! They look so delicious! Will give your recipe a try this weekend! Can't wait!
Nancy says
Another great way for me to use just egg
Alexandra says
These are such a tasty vegan egg bite - delicious!
Jan says
these bites were so delicious, I love how easy they are to make!
Megan says
How good are these! I made them for everyone's lunchboxes.
Jean says
perfect breakfast meal for vegans, happy to find new recipe with just egg
Oscar says
These bites were so delicious and loved that they are vegan. Great recipe for those days when I don't want to eat any meat.
Jerika says
Yum! Can't wait to try these Southwestern Vegan Egg Bites with my kids.:) What a fun way to do it. My youngest son will surely enjoy it. Thanks!:)
Agnieszka says
I love all your Just Egg recipes! So many great ideas. These bites were super good!