Baked Egg Bites – Larchmont Buzz

Just Egg Baked Bites using Just Egg Egg Substitute are a delicious high-protein vegan breakfast alternative to chicken eggs. (photos by Deborah Brooks)

A few years ago, sous vide eggs became all the rage in a particular coffee conglomerate for those of us who wanted to cut back on our carb intake. I was part of that onslaught, opting for the 2-bite breakfast instead of a scone or muffin. They were quite tasty although outrageously expensive for the amount of food.

Fast forward to 2020 and changing my plant-based diet. Suddenly, many options were no longer available to me when I was on the go. This dilemma led to two major changes in my life:

  • To eat less
  • Recreate foods at home using plant-based products

And so, Sous Vide Eggs have been recreated as Just Egg Baked Bites using the Just Egg Egg Replacement, an endless variety of mixes, a muffin tin, and my oven. No need to invest in a sous vide machine for this recipe.

The result? A delicious protein-rich vegan chicken egg breakfast that only costs about 75 cents per egg bite, or one-third of the cafe’s version. Two to three egg bites with a side of fruit and/or toast and you have a fantastic breakfast/brunch ready for company.

There are an endless variety of options to use as mix-ins. Both of these versions are quite tasty but are at different levels of effort. The sun-dried tomato/feta version uses store-bought ready-made items that are simply mixed in the Just Egg, then poured into the muffin pan. It’s light and airy with a bit of spiciness from the tomatoes. The Soyrizo version takes a bit more effort because you’ll need to sauté the Soyrizo with chopped onions and peppers before mixing it into the Just Egg. It’s more dense and hearty, with a spicy kick from the Soyrizo. I also made the bites with crumbled plant-based breakfast sausages, sautéed kale, and vegan cheddar cheese. Delicious too. 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 enjoyed them for breakfast all week.

These bites are also the perfect breakfast to make if you have kids home from college for Thanksgiving weekend and winter break. You can make several batches in advance and everyone can reheat as many as they want in the microwave when ready for breakfast. Sleep in!

Baked egg bites

Feta version with sun-dried tomatoes:

Cooking spray or sun-dried tomato oil
8-10 sun-dried tomatoes in oil, drained and diced
1/2 container Follow Your Heart vegan feta cheese, finely crumbled
1 container Just Egg
¼ cup whole 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 pan (regular size) with nonstick spray or a little sun-dried tomato oil. Make sure they are well coated. Put aside.

Pour the Just Egg and plant-based milk into a medium-sized bowl. Whisk until frothy and combined.

Add tomatoes and cheese and mix until well blended.

Divide the mixture evenly among the 10 cups. They should each be 2/3-3/4 full. -Add warm water halfway up both empty muffin tins. This will help keep the egg bites moist while cooking.

Carefully move the muffin tin to the middle rack of the oven. Bake 30 to 40 minutes until the mixture is just set and not jiggly.
Let cool in pan for 5 minutes.

Using a very sharp paring knife, trim the edges of the egg bites. Lift them gently with a thin spatula. Sometimes they stick a little. Be patient.

Arrange and garnish with the basil ribbons and a pinch of finishing salt. Enjoy!

Store leftovers in an airtight container in the refrigerator for 5 days, in the freezer for 3 months.

Reheat in the microwave at 50% power for 15 to 20 seconds per egg bite. If frozen, thaw first then cook as directed.

Soyrizo version:

Cooking spray or extra virgin olive oil
2 t extra virgin olive oil
1 small or half large red bell pepper, finely diced
½ medium red onion, finely diced
½ packet of Soyrizo
1 container Just Egg
¼ cup plant-based milk
¼ teaspoon ground cumin
2-3 tsp 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 pan (regular size) with nonstick spray or EVOO.

Heat a medium sized non-stick skillet over medium heat and add the 2 T EVOO.

When they simmer, add the onions and peppers and cook until softened and a little brown.

Add the Soyrizo, breaking it into small pieces. Add more oil if necessary. Cook until golden and crumbly, stirring the vegetables in the Soyrizo. Remove from the heat and let cool for 5 minutes.

Pour the Just Egg, vegetable milk and cumin into a medium bowl. Whisk until frothy and combined.

Add the Soyrizo mixture and mix well.

Divide mixture evenly among 10 of 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 while cooking.

Carefully move the muffin tin to the middle rack of the oven.

Bake 30 to 40 minutes until the mixture is just set and not jiggly.

Let cool in pan for 5 minutes.

Using a very sharp paring knife, trim the edges of the egg bites. Lift them gently with a thin spatula. Sometimes they stick a little. Be patient.

Plate and garnish with chopped cilantro and a pinch of finishing salt. Enjoy!

Store leftovers in an airtight container in the refrigerator for 5 days, in the freezer for 3 months.

Reheat in the microwave at 50% power for 15 to 20 seconds per egg bite. If frozen, thaw first then cook as directed.

Baked Just Egg Bites Ingredients
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