Vegan egg bites

Name: Vegan egg bites
Prep time: 1 hour 15 minutes
Yield: 6
Ingredients: 1 carton (16 oz) JUST Egg; 0.75 cup silken tofu; 0.25 cup shredded vegan mozzarella; 1 tablespoon nutritional yeast; 1 tablespoon cornstarch; 1 tablespoon vegan butter, softened; 0.25 teaspoon sriracha or another hot sauce; 0.25 teaspoon salt; 1 pinch black pepper; 1 olive oil, for greasing the liners; 3 tablespoons vegan bacon, cooked until crispy and chopped; 0.5 slice vegan gouda, finely chopped; 0.25 cup chopped jarred roasted red peppers; 0.25 cup chopped baby spinach (about ½ cup leaves before chopping); 1 green onion, green part only, thinly sliced; 0.75 teaspoon crumbled vegan feta

These vegan egg bites are inspired by the Starbucks favorite, with the same soft, velvety, custard-like texture you love. Made with JUST Egg and silken tofu, they’re light and creamy in the middle and perfect alongside your morning coffee or matcha latte.

The secret is all in the technique. Blending the base for a full 2 minutes makes it completely smooth, and baking the egg bites in a gentle water bath mimics the slow, steady cooking that gives the café version its signature texture. Most of the time is hands-off in the oven, so all you need is a little patience while they rest before that first bite.

Each batch makes 12 egg bites in two classic flavors: smoky vegan bacon and gouda, and roasted red pepper and spinach with a sprinkle of vegan feta. Bake them once on the weekend, and you’ll have a grab-and-go breakfast ready for the whole week.

Preparation Time: 1 hour 15 minutes

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Ingredients

SERVINGS:

Calories: 220 Protein: 12 g

Egg bite base

1 carton (16 oz) JUST Egg
0.75 cup silken tofu
0.25 cup shredded vegan mozzarella
1 tablespoon nutritional yeast
1 tablespoon cornstarch
1 tablespoon vegan butter, softened
0.25 teaspoon sriracha or another hot sauce
0.25 teaspoon salt
1 pinch black pepper
1 olive oil, for greasing the liners

Vegan bacon and gouda (for 6 egg bites)

3 tablespoons vegan bacon, cooked until crispy and chopped
0.5 slice vegan gouda, finely chopped

Roasted red pepper and spinach (for 6 egg bites)

0.25 cup chopped jarred roasted red peppers
0.25 cup chopped baby spinach (about ½ cup leaves before chopping)
1 green onion, green part only, thinly sliced
0.75 teaspoon crumbled vegan feta

Preparation

Preheat and set up: Preheat the oven to 325°F. Place 12 silicone liners in a 12-cup muffin pan, then set the pan on a rimmed baking sheet.
Grease the liners: Using a pastry brush, generously coat the inside of each liner with olive oil, covering the bottom and all the way up the sides. Don’t skip this step, since JUST Egg sticks easily, and well-greased liners help the egg bites come out whole and smooth.
Prep the fillings: Cook the vegan bacon in a skillet until crispy, then let it cool and chop it into small pieces. Chop the roasted red peppers and spinach into small pieces, and thinly slice the green part of the green onion.
Blend the base: Add the JUST Egg, silken tofu, vegan mozzarella, nutritional yeast, cornstarch, vegan butter, sriracha, salt, and pepper to a blender. Blend on the highest speed for a full 2 minutes, until completely smooth.
Fill the cups: Pour the mixture into the liners, filling each one about ¾ full.
Add the toppings: Top 6 cups with the vegan bacon and gouda, and the other 6 with the roasted red peppers, spinach, and green onion. Gently stir just the top of each cup with a chopstick. Sprinkle a pinch of vegan feta over each red pepper egg bite.
Add the water bath: Carefully pour about 2 cups of hot water into the baking sheet around the muffin pan, about ¼ inch deep.
Bake: Tent a sheet of foil loosely over the pan so it doesn’t touch the egg bites, and bake for 45 minutes. Remove the foil and bake for 15 minutes more, until the centers are set and the tops are lightly golden.
Rest and serve: Carefully remove the pan from the oven and let the egg bites rest for 15 minutes. Run a thin knife around the edge of each cup, then lift them out.

A hand lifting half of a vegan egg bite to show its soft, velvety inside with roasted red pepper, over a plate of egg bites with a matcha latte behind.

Tips

Grease the liners well: Brush every silicone liner with olive oil, bottom and sides, all the way to the top edge. JUST Egg sticks easily, and well-greased liners help the egg bites release whole and smooth.
Blend for the full 2 minutes: The mixture may look smooth after a few seconds, but it needs the full time on high speed. If it’s under-blended, it can separate and look curdled.
Chop the fillings small: Small pieces spread more evenly and help the egg bites hold together.
Keep the cheese off the bottom: Add the fillings after pouring in the base, and stir just the top of each cup. Vegan cheese can sink, melt, and stick to the bottom of the liners.
Don’t overfill the cups: Fill each one only about ¾ full, since the egg bites puff up as they bake.
Don’t skip the water bath or cornstarch: The water bath keeps the egg bites soft and tender, while the cornstarch helps them set and hold their shape.
Check for doneness: Every oven is different, so check after the foil comes off. They’re ready when the centers no longer look wet and a toothpick comes out almost clean.
Expect a little sinking: The egg bites puff up in the oven and settle as they cool. If they collapse a lot, your oven may be running too hot.
Make ahead and storage: Once cooled completely, store the egg bites in an airtight container or mason jars in the fridge for up to 3 to 4 days.
Freezing: Freeze cooled egg bites in a zip-top freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a 350°F oven for about 10 minutes, microwave for 30 to 60 seconds, or heat in a covered skillet over low heat for a few minutes until hot in the center.