These vegan frittata muffins are perfect for meal prep! Make one batch and you'll have a quick, nutritious breakfast for the next several days. These are easy to customize with your favorite veggies, vegan cheese or plant-based meats.
The mini vegan frittata muffins made with Just Egg are one of our favorite breakfasts to meal prep. They’re customizable, so you can mix in whatever combo of veggies, proteins, and cheese you like. Serve them up with toast or rice for a quick and easy high-protein plant-based breakfast.
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Vegan Egg Bites (with Just Egg)
These vegan frittata muffins are perfect for meal prep! Make one batch and you’ll have a quick, nutritious breakfast for the next several days. These are easy to customize with your favorite veggies, vegan cheese or plant-based meats.
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Servings: 12 muffins
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Equipment
- Standard muffin tin
- Silicone muffin liners highly recommended
Ingredients
- 1 (16 oz) carton Just Egg
- about 1 1/2 cups add-ins of choice see below for idea starters
- salt and pepper to preference
- vegetable oil to grease muffin tin
Ham & Cheese Bites
- vegan ham-style deli slices chopped
- vegan cheddar-style shreds
- chopped scallions
Mushroom & Spinach Bites
- sautéed mushrooms
- sauteed spinach
Caramelized Onion and Cheese Bites
- caramelized onion
- vegan swiss-style shreds
Instructions
- Preheat oven to 350°F. I highly recommend baking in a silicone muffin tin or liners for the easiest removal. Otherwise, generously grease a standard muffin tin.
- Divide the Just Egg evenly between the 12 muffin cups.
- In a separate mixing bowl, combine your add-in ingredients. Season with salt and pepper. (If you're using vegan meat or cheese substitutes, these tend to be quite salty, so cut back on the extra salt as needed.)
- Divide ingredients evenly between the 12 muffin cups. I add roughly 2 tablespoons to each one. If needed, give each muffin cup a quick stir to disperse the ingredients in the Just Egg. (I like to use a chopstick or a toothpick for this.)
- Bake in preheated oven for 20-22 minutes. The egg bites will be puffy and slightly golden brown around the edges. Remove from the oven and allow to cool slightly and firm up for about 10 minutes before enjoying.
Notes
Favorite cheeses: I love the vegan cheese shreds by Violife, Follow Your Heart, and Daiya.
- Favorite vegan meats:
- Simple Truth makes vegan ham-style deli slices that you can find at Kroger family stores (King Soopers, Ralphs, etc.).
- Beyond Breakfast Sausages can be chopped up or crumbled and browned before adding into the frittatas.
- For vegan bacon, I recommend the Benevolent Bacon by Sweet Earth. You can simply chop it up before adding it into the Just Egg; it doesn’t need to be precooked.
- Vegetables:
- Fresh veggies: Most varieties will work well in this recipe as long as you chop them fairly small. Broccoli, cauliflower, asparagus, bell peppers, and zucchini can all be added in raw. For veggies that take longer to cook (like potatoes, sweet potatoes, eggplant, butternut squash, etc.), you’ll want to precook them until tender prior to adding. Sauté any vegetables that release a lot of moisture when cooked (such as spinach, mushrooms, zucchini).
- Frozen vegetables: Allow them to thaw first, then drain any excess liquid prior to adding.
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Hi! Do you have nutritional info for this recipe. I can’t wait to try it.
This are great! I used spinach, mushroom, roast one field roast apple and sage sausage and some Trader Joe’s vegan spicy shreds. I cannot believe how tasty they are. Thank you for this recipe.
I’m giving a high rating because it’s just what I was looking for but before trying, I was wondering, can these be frozen? Thx
Yes! We always make a big batch of these and freeze them.
Fantastic news! I just made a bunch and am about to freeze them. How do you usually thaw/reheat them?