High Protein Egg Bites
These high-protein egg bites are a savoury, plant-based twist on the famous Starbucks egg bites. Made with plant-powered just egg, loaded with nutrient-rich veggies and smoky vegan tempeh bacon, these delicious vegan egg bites are the healthy grab-and-go breakfast for busy mornings. Perfect for meal prep, these high-protein egg muffins are super customizable to add your favourite veggies, kid-friendly, and an excellent hack to help you not skip the most significant meal of the day.
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Why you’ll love these High Protein Egg Bites
High-Protein Vegan Breakfast – Thanks to just egg, a high-protein, cholesterol-free egg alternative, and tempeh bacon, a fermented soy-based protein powerhouse, these high protein egg bites offer a satisfying and wholesome morning meal. These egg bites are low in fat, packed with fibre and plant-powered, making them one of the best plant-based breakfasts for egg lovers who want the texture and taste of real eggs without animal products.
“Egg-y” Yet Dairy-Free – The combo of just egg, savoury tempeh bacon, and sun-dried tomatoes offers a soft, chewy, and “eggy” texture that’s reminiscent of a mini vegan quiche or frittata. They’re not overly firm or too runny—just perfectly moist and tender, with no dairy or cholesterol. You truly won’t miss the real thing!
Affordable and Healthy Alternative to Starbucks Egg Bites – If you’ve ever craved the popular Starbucks egg bites but wished for a healthier, dairy-free version that doesn’t lack the creamy, velvety interior, look no further. These homemade vegan egg bites are budget-friendly, more nutritious, and loaded with flavour, thanks to high-quality plant protein and nutritious veggies.
Customizable to Fit Your Fridge – One of the best parts of this recipe is its flexibility. You can easily mix and match vegetables or add-ins based on what you have on hand. Don’t have bell peppers or broccoli? Toss in some zucchini, spinach, asparagus, kale, mushrooms, or leeks. You can also play with flavour by adding spices like turmeric, smoked paprika, or chilli flakes for a little heat.
Kid-Friendly – Struggling to get your kids to have a protein-packed morning meal? Not anymore. The fun, muffin-sized appearance of these egg bites is highly appealing to kids. Pack them in their lunchbox or serve them with toast or fruit. They’re sneaky healthy, and your little ones won’t even realize they’re loaded with veggies!
How to Make High Protein Egg Bites
Prep Your Veggies
Finely chop your vegetables and add them to a large bowl, along with 18oz of Just Egg, grated garlic, tempeh bacon, vegan cheese, salt, and pepper.
Mix the Batter
Mix well to combine, then adjust the seasonings to taste.
Prepare the Muffin Tins
Divide the batter into 12 muffin tins, using liners or olive oil spray to prevent sticking. Pour the chunky bits of the mixture into the cups first, then pour in the remaining liquid on top.
Add Just Egg Topping
Add 1 tbsp of Just Egg on top to help bind the cups together.
Bake the Egg Bites
Bake at 375°F for 35-40 minutes.
Let Them Cool
Let the cups cool in the pan for around 30 minutes.
Store for Later
Once cooled, you can store them in a container in the fridge for up to 5 days.
Reheat and Enjoy Egg Bites
Reheat by placing them in the microwave for 2 minutes. Alternatively, bake at 350°F for 12 minutes, or air fry at 300°F for 6 minutes.
Recipe Tips for High Protein Egg Bites
Use Silicone Muffin Liners for Easy Removal: Silicone liners or a well-greased, non-stick muffin pan will make it easier to pop the egg bites out without sticking or tearing. Paper liners may stick, especially with moist ingredients like just egg.
Don’t Overfill the Muffin Cups: Only fill each muffin cup about 3/4 of the way full, then top with a spoonful of Just Egg. This allows room for the bites to rise and set without overflowing.
Finely Chop the Veggies: Finely chopped veggies ensure even cooking and help the bites hold together better. Larger chunks create uneven texture or sogginess.
Sneak in Extra Protein: Add hemp seeds, chopped spinach, or even small cubes of tofu to the mix for added nutrition and plant-powered protein.
Spice It Up If You’d Like: Feel free to add a pinch of red chilli flakes, diced jalapeños, or hot sauce to the batter if you prefer a kick in your breakfast!
Swap the Veggies: Feel free to swap the veggies; however, I’d recommend not using veggies that release a lot of water, such as mushrooms, which could lead to soggy egg bites.
Meal Prep – These protein egg bites keep well in the fridge or freezer. Bake a batch on Sunday, store them in the refrigerator or freezer for a grab-and-go breakfast for the whole week. Let them cool completely before storing in freezer-safe containers or bags.
More Vegan Recipes You’ll Love
PB & J Oat Flour Waffles
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High Protein Egg Bites
Ingredients
- 500 ml just egg
- ¾ cup finely chopped bell peppers
- ¾ cup finely chopped broccoli
- ½ cup finely chopped sun-dried tomatoes
- ¼ cup red onion
- 1 clove grated garlic
- ½ cup chopped vegan tempeh bacon I used the pre-packed one from Lightlife
- ½ cup shredded cheese I used parmesan
- ½ tsp pepper
- ¼ tsp salt
Instructions
- Finely chop your veggies and add them into a large bowl along with your 18oz of Just Egg, grated garlic, tempeh bacon, vegan shredded cheese, salt, and pepper.
- Mix well to combine, then adjust the seasonings to taste.
- Divide the batter into 12 muffin tins, using liners or olive oil spray to prevent sticking.
- Pour the chunky bits of the mixture into the cups first then pour in the remaining liquid on top.
- Bake at 375°F for 35-40 minutes.
- Let the cups cool in the pan for around 30 minutes.
- Once cooled, you can store them in a container in the fridge for up to 5 days.
- Reheat by placing in the microwave for 1-2 minutes, bake at 350f for 12 minutes or air fry at 300f for 6 minutes.