Recently, my mom was telling me about a new recipe she tried on Pinterest for some muffins that were made with only an egg and vegetables. I've seen this idea before and absolute love how simple it is, so I wanted to make my own version, but vegan. So I made these simple and delicious vegan savory muffins using the best egg replacer I've found to date- Just Egg.
If you've never used Just Egg before, it is a vegan egg substitute which is actually really convincing! You can use it in savory or even sweet recipes to substitute for eggs. It's made with great ingredients too- the main ingredient it mung beans. I'm not in any way affiliated or sponsored by them, but I just think it's one of the coolest vegan products out there! If you've never seen Just Egg can check out the product here. You can find Just Egg at most grocery stores these days.
In this recipe, I'll show you how to use it in a recipe. Side note: if you do not follow a vegan diet and want to use a regular egg, you can do that as well.
What you will need to make vegan savory muffins
"Egg" Muffin Ingredients
- 1 bottle of "just egg"
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon pepper
Toppings
- spinach
- cherry tomatoes
How to make the muffins
- To the bottle of Just Egg, add the garlic powder, onion powder, salt, and pepper. Shake up the bottle really well, so all of the spices are mixed in.
- Line a muffin pan with muffin liners and split up the vegan egg evenly between six muffin holes.
- Chop up the cherry tomatoes and spinach. Then top the muffins with them.
- Bake the muffins for 30 minutes at 350*F.
For another vegan breakfast recipe using Just Egg, check out this breakfast bagel.
Vegan Savory Muffins
Equipment
- muffin pan
- muffin liners
Ingredients
Muffin Ingredients
- 1 bottle of "just egg"
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon pepper
Toppings
- spinach
- cherry tomatoes
Instructions
- To the bottle of Just Egg, add the garlic powder, onion powder, salt, and pepper. Shake up the bottle really well, so all of the spices are mixed in.
- Line a muffin pan with muffin liners and split up the vegan egg evenly between six muffin holes.
- Chop up the cherry tomatoes and spinach. Then top the muffins with them.
- Bake the muffins for 30 minutes at 350*F.
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