These Vegan Egg Bites with Sausage are the perfect breakfast bites! Easy to make and protein-packed, these breakfast muffins will keep you full all morning!
*Originally published November 28, 2021 and updated with new copy and photos 2/6/23.
Is it just me or is breakfast food underrated? I love breakfast food. When I went vegan, the hardest thing for me to give up was eggs. It still is a struggle not to crave eggs. I would eat them every morning for breakfast. Scrambled, fried, in a breakfast sandwich, it didn't matter, they were all my favorite. I am so thankful that plant-based products have come as long as they have. We have so many options now to eat and to recreate foods that are our favorite.
These vegan egg bites with sausage are made with Just Egg. An egg replacement that tastes and looks just like the actual thing. Fill these bites with vegan sausage and some delicious vegetables and you have something that can fool even non-plant-based eaters. I could eat these egg muffins every day!
For some other delicious recipes, check out these Southwestern Vegan Egg Bites, these Breakfast Nachos, Vegan Breakfast Casserole, or this Vegan Chocolate Chip Banana Bread!
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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!
Ingredients and Substitutions
- Just Egg: I have found my Just Egg at both Target and Sprouts. I am sure you can find it in some Whole Foods and even Walmarts. It is amazing to see how far plant-based products have come!
- Vegan Breakfast Sausage: Feel free to use any vegan breakfast sausage you like. My favorite is the Impossible sausage. However, any vegan sausage will do.
- Vegetables: One thing that I love about this recipe is that it is totally customizable! I added tomato, spinach and bell pepper to mine but feel free to throw in whatever you like!
A complete list of ingredients and amounts is located on the recipe card below.
Instructions
Quick Overview
- Preheat the oven to 350 degrees
- Brown the sausage and chop the vegetables
- In a large mixing bowl, combine all the ingredients
- Portion out into a 12 cup muffin tin and bake for 40-45 minutes
Step By Step Instructions
Step 1: In a large skillet, heat the olive oil over medium-high heat. Add the impossible sausage and cook until brown.
Step 2: Finely dice the bell peppers, spinach, green onions, and tomatoes and add them to a large mixing bowl.
Step 3: Add the vegan sausage, spices, and Just Egg. Stir to combine
Step 4: Evenly spoon the mixture into a 12-cup muffin pan. Bake at 350 degrees for 40-45 minutes.
Hint: Try using a silicone muffin pan for easy removal of these egg bites!
Recipe Serving Suggestions
These vegan egg bites are fantastic on their own, however, I like to include them in a breakfast spread on special occasions. Serve these egg bites alongside other breakfast recipes like:
- Air Fryer Breakfast Potatoes
- Banana Blueberry Oatmeal Muffins
- Air Fryer Biscuits
- Banana Carrot Muffins
Variations
- Different Vegetables - Feel free to use whatever vegetables you have on hand to make these vegan egg muffins. Try onions, garlic, broccoli, or even zucchini!
- Hash Browns - Add some frozen shredded hash browns to these egg muffins to add another great element!
- Cheese - Top these with some vegan cheddar cheese to give another fun twist!
Storage
These vegan egg bites are perfect for meal prepping. To store, allow them to cool completly and then store them in an airtight container for up to 5 days.
To freeze these egg bites, allow them to cool completly and then store them in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in the microwave in the morning!
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 leafy greens 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.
FAQ's
No, you don't have to use Just Egg, you can make these Vegan Egg Muffins with tofu or chickpea flour, however please note that I haven't tested it this way.
Of course! Feel free to use whatever plant-based meat you enjoy. Try these with some vegan bacon or even leave the meat out entirely and add in half a cup of black beans and some taco seasoning to give this a Mexican twist!
I am a firm believer that taste varies from person to person but in my opinion, yes, Just Egg product does taste like eggs. I like to add spices to the recipe to round out the flavor but I don't need to add anything to make it taste eggy.
Other Great Breakfast Ideas
Vegan Egg Bites with Sausage
Equipment
- 1 skillet
- 1 Mixing Bowl
- 1 12 cup muffin tin
Ingredients
- 2 Bottles Just Egg
- 1 Red Bell Pepper
- 1 cup Fresh Spinach
- 14 ounces Vegan breakfast sausage
- 1 Roma Tomato
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika
- ⅛ teaspoon Cayenne
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Preheat the oven to 350 degrees
- In a large skillet, heat the olive oil over medium-high heat. Add the impossible sausage and cook until brown.
- Finely dice the bell peppers, spinach, green onions, and tomatoes and add them to a large mixing bowl.
- Add the vegan sausage, spices, and Just Egg. Stir to combine
- Evenly spoon the mixture into a 12-cup muffin pan. Bake for 40-45 minutes.
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 leafy greens 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
Kalin Williams says
Such a quick and easy breakfast for on the go!
Giangi Townsend says
Quick, easy, and super delicious. Love breakfast when it comes together that easy. A great way to start my day.
Bobbie says
I’ve never heard of this egg replacement but can’t wait to try it! Looks just like the real thing!
Sam says
Thank you so much for a great vegan recipe!! These are so delicious!
Shilpa says
I’ve never tried just eggs and this recipe looks perfect to give it a try. Thanks for sharing!
Addie says
Such a great breakfast! Yum!
Amy Liu Dong says
It looks so good and tasty!
My family and I will definitely have a good breakfast having these muffins.
Dawn Conklin says
These vegan egg muffins are so delicious and easy to make! The whole family loved them. It's the first time trying Just Egg and it is really good.
Colleen says
Yum! I need to find just egg so I can make these for my niece. They look so easy to make and delicious!
Marta says
I picked up a bottle of Just Egg just to make these egg muffins and they did not disappoint. So easy and they were perfect for this morning's breakfast.
Liz says
Oh my goodness, how yummy these look! What an easy and quick recipe for breakfast! Excited to give these a try!
Tina says
I'm always looking for interesting new breakfasts to eat. I'll have to pick up a couple bottles of just egg to give this a try. Can't wait!
Kathryn says
This recipe sounds so delicious and healthy! I love egg muffins for a quick and easy on-the-go breakfast. Can't wait to try your egg-less recipe 🙂
Mihaela | https://theworldisanoyster.com/ says
This is a delicious and energizing breakfast - a great way to start the day!
Jamie says
This is so quick and easy to make! It’s great for busy mornings and it keeps me full for hours! So good!
Gwynn Galvin says
Definitely a delicious way to start my day. Easy to make and fun to eat!
Adriana says
Lovely breakfast idea for any time of the year. I love the fact that it is also portable to add to the lunchbox and elegant enough to serve on a brunch buffet table.
Heidy says
Good morning- my friend Malika is always looking for new great recipes, and these Vegan Egg Muffins with Sausage were perfect for serving her and her husband when we were at the condo. We all enjoyed them very much and will be making them again! Awesome recipe! Happy Holidays.
kaydimaggio says
Thank you so much Heidy! I am so glad you liked them! Happy holidays to you as well 🙂
Tristin says
These vegan egg muffins made the perfect addition to brunch this weekend. I always love finding new ways to use my favorite vegan sausage.
Loreto Nardelli says
These are tremendous and look so authentically egg. Great vegan take on an American classic breakfast! Love the color, flavors and wow so easy! Thanks for sharing!
Moop Brown says
These muffins are full of protein and seem like a great meal to start the day with!