This post contains editorial samples and/or affiliate links to products I recommend. While this adds no additional cost to you, I will earn a small commission on any sales made.

Looking for an eggless muffin recipe? Try whipping up a batch of these easy vegan egg muffins packed with veggies! 

Planning a breakfast spread or brunch, and have a friend coming over who doesn’t eat eggs?

What could you serve as an alternative to these Spinach Egg Muffins? 

What substitute can one use instead of eggs but still have a similar flavor profile in a dish?

Use an egg substitute like JUST Egg, that’s plant-based and made from mung beans if you’re tired of making tofu scrambles every day.

Wondering about JUST Egg ingredients?

Find the full ingredient list on the JUST Egg site, but key ingredients in this plant-based, non-GMO, no-cholesterol product include mung protein, water, canola oil, turmeric extractives and carrot extractives.

Ready to try this eggless muffin recipe?

An Easy Vegan Mini Egg Muffins Recipe

These are the ingredients you will need:

• JUST Egg
• Green bell peppers- finely diced
• Red bell peppers- finely diced
• White onion- finely diced
• Mushrooms- finely chopped (In this recipe we used baby portobello mushrooms)
• Jalapeno- finely diced (optional)
• Dairy-free shredded cheese (optional)

Scroll down to the recipe to jot down the specific measurements for each.

How to make Vegan Savory Muffins

• Set your oven to 350 degrees Fahrenheit to preheat.
• Prepare a mini muffin tin by spraying it with cooking spray.
• Chop the peppers, onion, mushrooms, and jalapenos (if you choose to use them) into small pieces.
• Pour JUST Egg into each muffin tin section, filling them about two-thirds full to leave space for the vegetables and cheese.
• Add the chopped vegetables to each muffin cup and, if desired, top each cup with shredded cheese. 
• Bake in the oven for 20 minutes or until the liquid is fully set.
• Let the mini vegan egg bites cool slightly before enjoying them.

You could also add your choice of veggies, like a mix of chopped spinach and kale.

Here’s a printable version of the recipe:

Vegan Egg Muffins- An Eggless Muffin Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Print

Ingredients

• 1 12oz JUST Egg carton
• 1/4 cup green bell peppers- finely diced
• 1/4 cup red bell peppers- finely diced
• 1/4 cup white onion- finely diced
• 1/4 cup mushrooms- finely chopped (In this recipe we used baby portobello mushrooms)
• 1 jtbsp alapeno- finely diced (optional)
• 1/4 or 1/2 cup dairy-free shredded cheese (optional)

Instructions

Set your oven to 350 degrees Fahrenheit to preheat. Prepare a mini muffin tin by spraying it with cooking spray.

Chop the peppers, onion, mushrooms, and jalapenos (if you choose to use them) into small pieces.

Pour Just Egg into each section of the muffin tin, filling them about two-thirds full to leave space for the vegetables and cheese.

Add the chopped vegetables to each muffin cup and top with shredded cheese, if desired.

Bake in the oven for 20 minutes or until the liquid is fully set.

Let the mini vegan muffins cool slightly before enjoying them.

Try this recipe and let me know what you added to your recipe.