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The best way to start the day is with these Vegan Chorizo Egg Bites. Made with Just Egg, tofu, vegan chorizo, and vegetables, they’re super savory and packed with plant protein. Vegan, Gluten-Free Option.
These easy Vegan Egg Cups are made with a Just Egg, tofu, and flour base and filled with vegan chorizo and vegetables. They’re a perfect bite-sized breakfast or snack you can make ahead of time and eat throughout the week!
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Your Morning Meal Prep Bestie
Meal prepping lunches is great, but making breakfast ahead of time is where I really shine. Knowing I have a jar of overnight oats in my fridge or vegan breakfast burritos in my freezer helps me feel okay about hitting the “snooze” button an extra couple of times.
I’m popping right out of bed when I have these Vegan Egg Bites with Just Egg to look forward to, though! They’re a super savory way to start the day, with an almost bouncy, eggy-tasting Just Egg and tofu base and vegan chorizo and Southwestern veggies inside. I love their big, bold flavors and how just a couple keep me full for hours.
With only 20 minutes of prep and a handful of flavor-packed ingredients, these chorizo egg muffins have quickly become my new meal prep bestie!
Ingredients for Vegan Egg Muffins
These no-egg muffins are as fluffy and tender as real eggs and have delicious Southwestern flavors thanks to the veggies and vegan chorizo. These are the key ingredients you need to make them:
- Just Egg: this is a vegan egg replacement that looks, tastes, and cooks just like real liquid scrambled eggs. You can buy Just Egg in many major grocery stores throughout North America, but I’ve listed substitutions in the Substitutions and Variations below, just in case it isn’t available where you live.
- Extra Firm Tofu: combining liquid Just Egg with extra firm tofu for these egg muffins gives them a sturdy and fluffy base. Not to mention, it packs each one with extra plant protein!
- AP or Chickpea Flour: mixing a little flour in the base ensures a perfect eggy texture. Use all-purpose flour to keep the recipe convenient, or opt for chickpea flour if you’re looking for another boost of protein or if you prefer to make this recipe gluten-free.
- Vegan Chorizo: these egg cups get their bold and spicy flavors from store-bought vegan chorizo (or soyrizo). Both vegan chorizo sausage links (taken out of the casing first) and plant-based ground chorizo work well in this recipe.
- Vegetables: the chorizo is combined with diced bell peppers and jalapeño peppers for extra spice, color, and a subtle sweetness. Other vegetables you can add are corn kernels, quartered cherry tomatoes, diced green onions, and sauteed yellow onions.
- Vegan Cheese: nothing beats those gooey, cheesy pulls inside an egg muffin. The vegan cheese is technically optional, but I highly recommend adding some! Use your favorite, whether that’s dairy-free shredded mozzarella, cheddar, or a Mexican blend.
How to Make Vegan Chorizo Egg Bites
- Blend the Just Egg, tofu, flour, and garlic powder until the mixture is smooth.
- Mix the vegan chorizo, vegetables, onion flakes, oregano, and black pepper together in a large bowl. Finish by folding in the vegan cheese.
- Add scoops of the veggie-chorizo mixture to each muffin cup, then dollop some of the egg mixture over the vegetables. Mix the veggies and egg mixture together in each cup.
- Bake the egg muffins until they look puffy and set. Set them aside to cool, then serve and enjoy.
Caitlin’s Cooking Tips
- Use a blender with a tamper: I recommend using a blender with a tamper because it’s the best way to break up the tofu and combine the base ingredients without having to overblend. If you don’t have a blender with a tamper, blend the base in a food processor instead.
- Fill the muffin tins about 3/4 of the way full. In a regular-sized muffin tin, this will equate to approximately 3 tablespoons of the liquid egg mixture each. The cups should be puffy and a little taller by the time they’re done baking, but should not be spilling over the top.
- Give the muffins time to cool. Don’t take the vegan egg muffins out of the tin while they’re still hot or else they’ll crumble or pull apart! Instead, set the tin aside for at least 10 minutes, then use a toothpick to gently lift and slide the eggs out of the cups.
Serving Suggestions
Whether you’re eating them straight out of the oven or for meal prep, I recommend pairing these veggie egg cups with a few tasty sauces, like this Homemade Salsa, this Salsa Verde, hot sauce, or my Vegan Chipotle Mayo, to take their flavors up a notch. Either enjoy them on their own or pair them with hash browns, avocado toast, or a fruit smoothie for a complete breakfast.
If you’re looking for more vegan breakfast recipes you can make ahead of time, you’ll also love this Overnight Vegan French Toast Casserole, these Sweet Potato and Black Bean Vegan Breakfast Burritos, and this Apple Cinnamon Baked Oatmeal!
How to Store Leftover Just Egg Bites
Once they’re cool and out of the muffin tin, transfer the egg bites to an airtight container. They’ll keep for up to 5 days in the refrigerator or up to 2 months in the freezer. Allow the leftovers to thaw in the fridge overnight before reheating.
The egg cups are easy to reheat in the toaster oven or air fryer for 5 to 10 minutes. You can reheat them even faster in the microwave, but the muffins will lose their slightly crisp texture around the outside.
Substitutions and Variations
- Gluten-Free Option: Replace the all-purpose flour with chickpea flour to make this recipe gluten-free.
- Just Egg Substitute: If liquid Just Egg isn’t available where you live, make my Southwestern Vegan Egg Cups instead.
- Less Spicy Version: Substitute the spicy chorizo with plant-based ground meat, your favorite vegan sausages (cooked, then diced), or this Smoky Tempeh (crumbled). You can also omit the jalapeños to tone down the heat.
Recipe FAQs
Yes, the soy chorizo and jalapeños do give these egg cups a spicy bite! If you’re worried about the heat, scrape out the seeds and veins from the peppers first, or reduce the amount to only 1 pepper.
The combination of tofu, Just Egg, and all-purpose flour gives each egg cup approximately 6 grams of plant protein. There will be slightly more if you make these with chickpea flour instead.
Feel free to mix and match the veggies with the low-moisture veggies you have on hand (like sauteed mushrooms, spinach, corn, etc.). You can also try adding rinsed and dried black beans or pinto beans, or some fresh cilantro for a nice herby flavor.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Vegan Egg Muffins with Chorizo
Ingredients
For the Egg Mixture:
- 1 16 ounce carton Just Egg
- 1 14 ounce block extra firm tofu, drained and quartered
- 2 tablespoons all-purpose flour or sub chickpea flour
- 1/2 teaspoon baking powder optional, makes the egg cups more fluffy
- 1 teaspoon garlic powder
- 1/8 teaspoon ground turmeric powder optional, for color
For the Add-Ins:
- 1 12 ounce package vegan chorizo or soyrizo
- 1 red bell pepper diced
- 2 jalapeños de-seeded and finely diced
- 1 tablespoon dried minced onion flakes
- 1 teaspoon oregano
- Black pepper to taste
- 1/2 – 2/3 cup dairy-free vegan cheese optional
Instructions
- Prep: Pre-heat the oven to 350F and grease 2 muffin tins. Set aside.
- Blend the Egg: Add the Just Egg, tofu, flour, baking powder, garlic powder, and turmeric to a blender with a tamper (Note: if your blender does not have a tamper, this would blend better in a food processor). Slowly increase the blend speed to high and blend for 30 to 45 seconds, using the tamper to mix well, until a smooth and thick mixture forms. Set aside.
- Mix the Veggies: Add the vegan chorizo to a large bowl along with the bell pepper, jalapeños, dried onion flakes, oregano, and black pepper. Mix well until evenly combined, then fold in the vegan cheese, if using.
- Assemble: Use a 1 tablespoon measuring or cookie scoop to begin to transfer the veggie mixture into the muffin trays; I like to work 1 tablespoon at a time to ensure the veggies are distributed evenly, but each muffin cup should get between 2 and 3 tablespoons of the veggie mix in total.
- Add the Egg: Use the same measuring scoop to dollop 2 tablespoons of the egg mixture over each muffin cup. Divide the remaining egg mix between the muffin cups; you should have enough leftover to add 1/2 tablespoon to 1 tablespoon of the egg mixture. Use a long wooden skewer or toothpick to mix the veggie & egg mixture together in each egg cup, making sure the egg mixture falls all the way to the bottom of the cup.
- Bake: Bake in the middle rack of the oven for 25 to 27 minutes, until the egg cups look puffy and set on top. If you cannot fit both muffin trays in the middle rack of your oven, place one on the top rack and switch the trays halfway through the cook time.
- Set & Cool: Remove the muffin trays from the oven and transfer them to a wire cooling rack; let the egg cups cool for 10 minutes in the muffin tin (they will deflate slightly), then use a toothpick or chopstick to slide them out of the tin.
- Serve & Store: Serve immediately, or transfer the egg cups to a wire rack and let cool completely before storing. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze the egg cups for up to two months. These egg cups are best reheated in the toaster oven or airfryer, but the microwave will work as well.
Recipe Notes
- Gluten-Free: Use chickpea flour in place of all-purpose flour to make this recipe gluten-free.
- No Just Egg? Make my Southwestern Vegan Egg Cups instead!
Tasty, but what an absolute pain in the arse to remove from the muffin pans, which was well-oiled. If I do make these again, I’ll use muffin papers.
Tasty recipe! Definitely will be making these again. I used medium-firm tofu because that’s what we had on hand, and they turned out great! I also used Beyond Meat breakfast sausages instead of chorizo… so good!
The recipe doesn’t suggest this, but I did try to make them in muffin liners hoping they’d be easier to take on-the-go. For anyone thinking the same thing, I wouldn’t recommend doing this as they ended up sticking to the liners too much. Next time I will just add the mix into greased muffin tins as instructed. 🙂
Thanks for the great recipe Caitlin!
So happy you enjoyed!