A few years back sous vide eggs became the rage at a particular coffee conglomerate for those of us wanting to cut back on carbs. I was part of that onslaught, opting for the 2-bite breakfast in place of a scone or muffin. They were quite tasty though outrageously expensive for the quantity of food.
Fast-forward to 2020 and changing my diet to plant-based. Suddenly many options were no longer available to me when I was out and about. That dilemma led to two major changes in my life:
- Eat out less
- Recreate foods at home using plant-based products
And so, sous vide eggs were recreated as Baked Just Egg Bites using Just Egg egg replacement, an endless variety of mix-ins, a muffin tin and my oven. No need to invest in a sous vide machine for this recipe.
The result? A delicious, protein-packed vegan breakfast alternative to hen eggs that only costs about 75 cents an egg bite, a third of the coffee shop version. Two to three of the egg bites with a side of fruit and/or toast and you have a fantastic breakfast/brunch that’s company ready.
There are an endless variety of options to use as mix-ins. These two versions are quite tasty but are different levels of effort. The sundried tomato/feta version uses readymade store bought items that are simply mixed into the Just Egg and then poured into the muffin pan. It’s light and airy with a bit of tang from the tomatoes. The Soyrizo version is a bit more effort as you’ll need to sauté the Soyrizo with chopped onions and peppers before mixing into the Just Egg. It’s more dense and hearty, with a spicy kick from the Soyrizo. I’ve also made the bites with crumbled plant-based breakfast sausages, sautéed kale and vegan cheddar. Delicious as well. Anything you can put in an omelet you can put in these egg bites.
The best part is that they stay fresh in the fridge for 5 days and in the freezer for several months. My husband and I have been enjoying them for breakfast all week.
These bites are also the perfect make-ahead breakfast to prepare if you’ve got kids coming home from college for the Thanksgiving holiday weekend and winter break. You can make several batches ahead of time and everyone can reheat however many they like in the microwave when they’re ready for breakfast. Sleep in!
Baked Just Egg Bites
Sun Dried Tomato Feta Version:
Cooking spray or oil from the sundried tomatoes
8-10 sundried tomatoes in oil, drained and diced
1/2 container Follow Your Heart Vegan Feta, crumbled fine
1 container Just Egg
¼ cup full-fat plant milk
10 large basil leaves cut into ribbons
Finishing salt such as Maldon or Hawaiian sea salt
Preheat the oven to 325 degrees with the rack in the middle.
Grease 10 of the 12 cups of a muffin tin (regular size) with nonstick spray or some of the sundried tomato oil. Make sure they are well coated. Set aside.
Pour the Just Egg and plant milk into a medium sized bowl. Whisk until frothy and combined.
Add the tomatoes and cheese and mix until well combined.
Distribute the mixture equally into the 10 cups. They should each be 2/3-3/4 full. -Add warm water halfway up into the two empty muffin cups. This will help keep the egg bites moist as they bake.
Carefully move the muffin tin to the middle rack of the oven. Bake 30- 40 minutes until the mixture is just set and not jiggly.
Let cool in pan 5 minutes.
With a very sharp paring knife cut around the edges of the egg bites. Carefully lift them out with a thin spatula. Sometimes they stick a bit. Be patient.
Plate and top with the basil ribbons and a sprinkling of finishing salt. Enjoy!
Store leftovers in an airtight container in the fridge for 5 days, freezer for 3 months.
To reheat microwave at 50% power for 15-20 seconds per egg bite. If frozen, defrost first then cook as directed.
Soyrizo Version:
Cooking spray or extra virgin olive oil
2 T extra virgin olive oil
1 small or half a large red bell pepper, small dice
½ a medium red onion, small dice
½ package Soyrizo
1 container Just Egg
¼ cup plant-based milk
¼ tsp ground cumin
2-3 T chopped cilantro
Finishing salt such as Maldon or Hawaiian sea salt
Preheat the oven to 325 degrees with the rack in the middle
Grease 10 of the 12 cups of a muffin tin (regular size) with nonstick spray or EVOO.
Heat a medium sized nonstick pan over medium heat and add the 2 T EVOO.
When shimmering add the onions and peppers and cook until softened and a bit brown.
Add the Soyrizo, breaking it up into small chunks. Add more oil if necessary. Cook until browned and crumbly stirring up the veggies into the Soyrizo. Remove from heat and let cool 5 minutes.
Pour the Just Egg, plant milk and cumin into a medium sized bowl. Whisk until frothy and combined.
Add the Soyrizo mixture and combine well.
Distribute the mixture equally into 10 of the 12 muffin cups. They should be about ¾ full.
Add warm water to the two empty muffin cups. This will help keep the egg bites moist as they bake.
Carefully move the muffin tin to the middle rack of the oven.
Bake 30 -40 minutes until the mixture is just set and not jiggly.
Let cool in pan 5 minutes.
With a very sharp paring knife cut around the edges of the egg bites. Carefully lift them out with a thin spatula. Sometimes they stick a bit. Be patient.
Plate and top with the chopped cilantro and a sprinkling of finishing salt. Enjoy!
Store leftovers in an airtight container in the fridge for 5 days, freezer for 3 months.
To reheat microwave at 50% power for 15-20 seconds per egg bite. If frozen, defrost first then cook as directed.
