Vegan Egg Bites are the perfect start to the day! Loaded with protein, veggies, and nutrients, these delicious bites are quick, easy to make, and ideal for meal prepping.
Save This Recipe
Enter your email and we'll send this recipe to your inbox!
I love cooking for my family, and while I have no problem with recipes that take a bit more time and effort, my favorite dishes are the ones that get me in and out of the kitchen quickly, especially when it comes to breakfast. Mornings are always hectic, so when I can meal prep breakfast with recipes like my chocolate chia pudding and overnight oats, I know I’m ahead for the week!
My vegan egg bites are another simple meal prep breakfast you can add to your rotation. They are quick and easy, taking only 35 to 45 minutes from start to finish. They’re also delicious and healthy and made entirely from plants!
Jump to:
Why You’ll Love These Vegan Egg Bites
Easy: It only takes a few simple steps and a basic cooking knowledge to make.
Whole Food: All the ingredients in this recipe are whole food with no processed ingredients or preservatives.
Healthy: These bites are loaded with protein, vitamins, and minerals, and they are delicious.
Versatile: Serve these for breakfast or an afternoon snack and make extra to freeze for later.
Ingredients
Silken Tofu: Silken tofu creates the base for these bites, adding rich texture without any extra, overpowering flavor.
Nutritional Yeast: Nutritional yeast adds an earthy flavor reminiscent of parmesan cheese.
Chickpea Flour: Chickpea flour binds the bites together without gluten.
Seasonings: A blend of turmeric, garlic powder, onion powder, and smoked paprika gives these bites a big flavor that’s bold but not too overpowering.
Veggies: Diced red pepper and zucchini adds more flavor and texture.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
How to Make Vegan Egg Bites
- Blend all the ingredients except the carrots, red pepper, and zucchini in a blender until smooth and creamy, and pour it into a mixing bowl.
- Finely chop the vegetables and fold them into the tofu mixture.
- Fill the wells of a prepared muffin tin almost to the top with the mixture and bake until the tops are set and slightly golden and a toothpick inserted into the center comes out clean.
- Cool the bites for 5 to 10 minutes, then gently remove them from the muffin tin and serve garnished with your favorite fresh herbs.
FAQS
Silken tofu doesn’t taste like much of anything. Some describe it as slightly milky, but its flavor is so incredibly mild that most people describe it as almost flavorless. It’s the perfect ingredient for adding body to vegan recipes without adding any extra unwanted flavor.
Vegan egg bites taste a bit like egg muffins. They have a springy but firm texture like traditional egg bites with a mild, seasoned flavor that is also reminiscent of traditional egg bites.
Vegan egg bites are extremely healthy. They’re full of protein, complex carbs, vitamins, minerals, and other nutrients.
They sure are! Because silken tofu is almost flavorless, these bites are mild and seasoned to the perfect amount for both kids and adults.
Expert Tips
- When blending your ingredients, you may need to scrape down the sides of the blender to ensure everything is thoroughly combined.
- If you use zucchini, mushrooms, onions, or other vegetables with a high water content, saute them first to sweat out the excess liquid.
- A fine dice is best when preparing your vegetables for this recipe.
- A folding motion best mixes your diced vegetables into the tofu mixture.
- Use silicone muffin cups or a silicone muffin tray.
Serving Suggestions
These vegan egg bites are the perfect grab-and-go breakfast, but if you have the time, they also make a great addition to a larger breakfast or part of a brunch spread.
I recommend pairing these bites with recipes like vegan cinnamon donuts, vegan strawberry Pop Tarts, or vegan French toast sticks.
Storage
Refrigerator: Store these bites in an air-tight container for up to 5 days.
Freezer: Wrap the cooled egg bites in plastic wrap and store them in an airtight, freezer-safe container for up to 2 months.
Reheat: Defrost the bites if frozen. Then, microwave them at 30-second intervals until heated through.
More Vegan “Egg” Recipes!
Recipe
Vegan Egg Bites
Equipment
- Silicone Muffin Cups
Save This Recipe
Enter your email and we’ll send this recipe to your inbox!
Ingredients
- 16 ounces silken tofu
- ¼ cup nutritional yeast
- ½ cup chickpea flour
- ½ tsp baking powder
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ tsp onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ cup finely diced zucchini
- ¼ cup finely diced red pepper
- ¼ cup vegan shredded cheese
Instructions
- Preheat your oven to 375°F. Lightly grease a muffin tin or line it with silicone muffin cups.
- In a blender or food processor, combine silken tofu, nutritional yeast, chickpea flour, baking powder, turmeric, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy.
- Finely chop the veggies. If using mushrooms or zucchini, lightly sauté them in a pan to remove excess moisture.
- Pour the tofu mixture into a mixing bowl. Fold in the chopped veggies and any optional add-ins like vegan cheese.
- Spoon the mixture into the muffin tin, filling each cup almost to the top. Tap the tin lightly on the counter to remove air bubbles and settle the mixture.
- Bake for 25-30 minutes, or until the tops are set and slightly golden. A toothpick inserted into the center should come out clean.
- Let the egg bites cool in the muffin tin for 5-10 minutes before gently removing them. Garnish with fresh herbs if desired and serve warm.
Video
Notes
- When blending your ingredients, you may need to scrape down the sides of the blender to ensure everything is thoroughly combined.
- If you use zucchini, mushrooms, onions, or other vegetables with a high water content, saute them first to sweat out the excess liquid.
- A fine dice is best when preparing your vegetables for this recipe.
- A folding motion best mixes your diced vegetables into the tofu mixture.
- Use silicone muffin cups or a silicone muffin tray.
- Store in the fridge for up to 5 days, or the freezer for up to 3 months.
Liz
Could these be cooked in an air fryer?
Alison Corey
No, it would be very difficult form them to hold their shape. They need a muffin tin.