{"id":27491,"date":"2025-09-05T06:00:00","date_gmt":"2025-09-05T10:00:00","guid":{"rendered":"https:\/\/frommybowl.com\/?p=27491"},"modified":"2025-09-26T05:42:21","modified_gmt":"2025-09-26T09:42:21","slug":"vegan-egg-muffins-with-chorizo","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/vegan-egg-muffins-with-chorizo\/","title":{"rendered":"Vegan Egg Muffins with Chorizo"},"content":{"rendered":"\n

The best way to start the day is with these <\/em>Vegan Chorizo Egg Bites<\/em><\/strong>. Made with Just Egg, tofu, vegan chorizo, and vegetables, they’re super savory and packed with plant protein. Vegan, Gluten-Free Option.<\/em><\/p>\n\n\n\n

These easy Vegan Egg Cups<\/strong> 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! <\/p>\n\n\n

Table of Contents<\/span><\/summary>
Your Morning Meal Prep Bestie<\/a><\/li>
Ingredients for Vegan Egg Muffins<\/a><\/li>
How to Make Vegan Chorizo Egg Bites<\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store Leftover Just Egg Bites<\/a><\/li>
Substitutions and Variations<\/a><\/li>
Recipe FAQs<\/a><\/li>
Vegan Egg Muffins with Chorizo Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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Your Morning Meal Prep Bestie<\/strong><\/h2>\n\n\n\nMeal prepping lunches is great, but making breakfast ahead of time is where I really shine. Knowing I have a jar of overnight oats<\/a> in my fridge or vegan breakfast burritos<\/a> in my freezer helps me feel okay about hitting the “snooze” button an extra couple of times.<\/p>\n\n\n\n
I’m popping right out of bed when I have these Vegan Egg Bites with Just Egg<\/strong> 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.<\/p>\n\n\n\n
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!<\/p>\n\n<\/div><\/div>\n\n\n
Ingredients for Vegan Egg Muffins<\/strong><\/h2>\n\n\n\n
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:<\/p>\n\n\n\n
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Just Egg<\/strong>: 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<\/a> throughout North America, but I’ve listed substitutions in the Substitutions and Variations below, just in case it isn’t available where you live.<\/li>\n\n\n\n
Extra Firm Tofu<\/strong>: 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!<\/li>\n\n\n\n
AP or Chickpea Flour<\/strong>: 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.<\/li>\n\n\n\n
Vegan Chorizo<\/strong>: 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.<\/li>\n\n\n\n
Vegetables<\/strong>: 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.<\/li>\n\n\n\n
Vegan Cheese<\/strong>: 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.<\/li>\n<\/ul>\n\n\n\n
How to Make Vegan Chorizo Egg Bites<\/strong><\/h2>\n\n\n\n
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Blend<\/strong> the Just Egg, tofu, flour, and garlic powder until the mixture is smooth.<\/li>\n\n\n\n
Mix<\/strong> the vegan chorizo, vegetables, onion flakes, oregano, and black pepper together in a large bowl. Finish by folding<\/strong> in the vegan cheese.<\/li>\n\n\n\n
Add<\/strong> scoops of the veggie-chorizo mixture to each muffin cup, then dollop<\/strong> some of the egg mixture over the vegetables. Mix<\/strong> the veggies and egg mixture together in each cup.<\/li>\n\n\n\n
Bake<\/strong> the egg muffins until they look puffy and set. Set them aside to cool<\/strong>, then serve<\/strong> and enjoy.<\/li>\n<\/ol>\n\n<\/div><\/div>\n\n
Caitlin’s Cooking Tips<\/p>\n\n\n\n
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Use a blender with a tamper:<\/strong> 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. <\/li>\n\n\n\n
Fill the muffin tins about 3\/4 of the way full<\/strong>. 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.<\/li>\n\n\n\n
Give the muffins time to cool.<\/strong> 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.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Serving Suggestions<\/strong><\/h2>\n\n\n\n
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<\/a>, this Salsa Verde<\/a>, hot sauce, or my Vegan Chipotle Mayo<\/a>, 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<\/a> for a complete breakfast.<\/p>\n\n\n\n
If you’re looking for more vegan breakfast recipes<\/a> you can make ahead of time, you’ll also love this Overnight Vegan French Toast Casserole<\/a>, these Sweet Potato and Black Bean Vegan Breakfast Burritos<\/a>, and this Apple Cinnamon Baked Oatmeal<\/a>!<\/p>\n\n\n\n
How to Store Leftover Just Egg Bites<\/strong><\/h2>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n
Substitutions and Variations<\/h2>\n\n\n\n
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Gluten-Free Option:<\/strong> Replace the all-purpose flour with chickpea flour to make this recipe gluten-free.<\/li>\n\n\n\n
Just Egg Substitute:<\/strong> If liquid Just Egg isn’t available where you live, make my Southwestern Vegan Egg Cups<\/a> instead.<\/li>\n\n\n\n
Less Spicy Version: <\/strong>Substitute the spicy chorizo with plant-based ground meat, your favorite vegan sausages (cooked, then diced), or this Smoky Tempeh<\/a> (crumbled). You can also omit the jalapeños to tone down the heat.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Recipe FAQs<\/h2>\n\n\n\n
Are these egg bites spicy?<\/strong><\/strong>
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.<\/p> <\/div>
How much protein is in these vegan egg muffins?<\/strong><\/strong>
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.<\/p> <\/div>
What else can I add to these egg cups?<\/strong><\/strong>
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.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
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Enjoy! If you make this recipe and decide to share it on<\/em> <\/em>Facebook<\/em><\/strong><\/a> or<\/em> <\/em>Instagram<\/em><\/strong><\/a>, don’t forget to tag me<\/em> <\/em>@FromMyBowl<\/em><\/strong><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n
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Vegan Egg Muffins with Chorizo<\/h2>\n\t\t