Vegan Egg Bites | Kara Lydon

An easy-to-make breakfast perfect for a quick morning snack, these vegan egg bites are filled with chopped vegetables, herbs, and cheddar cheese!

This post is sponsored by Really reserve grass. Thank you for supporting the brands and organizations that make this blog possible. As always, opinions are my own!

Mornings can sometimes feel stressful but breakfast doesn’t have to be!

I love takeaway breakfast solutions like vegan egg bites with cheddar fed Truly Grass that are easy to make, can be stored in the fridge for a few days or in the freezer for a few months, and can be quickly reheated in the morning.

Plus, it’s easy to get egg bites (or egg cups or egg pancakes—whatever term you fancy!) if you need a breakfast that you can take with you early in the morning or when you arrive at the office.

I love the taste of these egg bites, too—mushrooms and grass-fed aged cheddar provide delicious umami flavor and fresh chives give them a light, shiny onion flavor. The egg mixture is rich and velvety.

You can easily customize this recipe as well depending on what you have on hand. This recipe is a great way to top up leftover veggies or proteins from the night before that you’re looking to consume.

Packed with protein, fat, and fiber, these egg bites are perfect for a balanced breakfast or morning snack. I love pairing it with fresh fruit and a slice of toast in the morning for extra strength.

Ingredients you will need

Notes on ingredients

mushrooms: I like cremini (also known as baby mushrooms or brown mushrooms) because it has a deeper, more earthy flavor than white mushrooms, but white mushrooms are also great if you want a milder mushroom flavor.

sweet spicy: Use any color you want! I love red because it gives the bites a nice pop of color.

an onion: I use yellow onions because they fry well with vegetables and have a mild flavor.

baby spinach: You can substitute the spinach with any dark green and leafy color you have on hand (kale, Swiss chard, spinach, etc.).

leben: I used whole cow’s milk but you can use any type of milk or non-dairy milk alternative you have in your fridge; Just make sure it’s unsweetened if you’re using non-dairy.

Dijon Retriever: This adds a nice flavor to the egg mixture but is not necessary if you don’t have any on hand.

Chives: I use fresh chives which provide a mild onion flavor that pairs nicely with cheddar cheese but you can use another herb of your choice here – parsley or basil would also work well!

Cheddar cheese: used Sharp and grass-fed natural cheddar cheeseShe is 12 months old and is bold and fat. They also make natural aged cheddar cheese, which is 6 months old and is sweet and creamy. They both work well in this recipe! If you like a milder cheddar flavor, go with Natural Aged!

ghee: used Creamy natural unsalted butter. Thanks to the grass-fed diet of their cows, the butterburs have a golden color and velvety texture that reveals a unique richness and creaminess!

Equipment you will need

Cake pan (ceramic or silicone works well to avoid sticking)

mixing bowl

Non-stick frying pan

wire cooling rack

How to make vegetable egg bites

Step 1:

Preheat oven to 325 degrees Fahrenheit and grease a muffin tray with butter.

Step 2:

Melt butter over medium heat and saute onions, mushrooms and peppers until softened.

Step 3:

Add baby spinach and cook until wilted.

The fourth step:

Add eggs, milk, Dijon mustard, salt, and pepper to a medium mixing bowl and whisk until combined.

Fifth step:

Divide the cooked vegetables evenly among 12 muffin wells.

Sixth step:

Evenly sprinkle shredded cheddar cheese and chives between wells.

Seventh step:

Pour the egg mixture into each well.

Step 8:

Bake at 325°F until eggs are set, about 20-25 minutes.

Step 9:

Let it cool in the pan for a few minutes before using a knife to loosen the eggs from the pan and transfer them to a wire rack to finish cooling or serve immediately.

Expert Tips

• Generously grease the wells of a muffin pan with butter So that the eggs do not stick to the pan. Depending on the material of the pan, even if it is well greased, you may have a thin layer of residue stuck to the bottom of the pan. If you want an ultra-clean transfer with no eggs stuck to the bottom of the pan, use a silicone or ceramic nonstick muffin pan.
• If the middle of the egg bites shrink significantly in the middle when cooling, this means that your oven was either too hot and/or the bites cooled down too quickly. If this happens, try lowering the oven temperature and cooking for longer, or letting the bites cool in the pan for longer before transferring them to a wire rack to finish cooling. When I tested this recipe, switching the oven temperature from 350° to 325° helped reduce shrinkage. The egg bites will swell a little when you first take them out of the oven and will deflate a bit but large discharge in the center of the bites can be avoided by troubleshooting with the suggestions above.
• Don’t fill the wells of your muffin pan more than half way full because they will swell and expand when cooked.
• You can use raw vegetables and skip frying if you are in a tough time But you will need to reduce the amount of vegetables you use because the vegetables shrink when cooked. You’ll also want to chop the baby spinach if you’re using it raw.

Recipe FAQ

What are the nutritional benefits of grass-fed cheese and butter?

Grass-fed cows produce dairy products with significantly more beta-carotene (an antioxidant and a source of vitamin A), higher levels of beneficial omega-3 fatty acids, and an optimal ratio of omega-3 to omega-6.

Why did you use Truly Grass Fed?

I enjoy using and working with brands that care about animal welfare and sustainability. Really reserve grass Partners with a cooperative of 3,000 family farms located across the fertile lands of Ireland.

The brand is firmly rooted in the art of Irish farming – its cows live their best lives outside of grazing on green Irish grass that is maintained using renewable farming practices.

The cheese and butter are sourced from 95% grass-fed cows (at a rate of one cow per acre) and are Non-GMO Project Certified, Greener World Certified and Free of Growth Hormones and Antibiotics.

Truly Grass Fed is a 1% member of The Planet and donates one percent of its annual revenue to support the work of Slow Food USA.

What do you eat with cut eggs?

Egg bites are delicious paired with fresh fruit, sliced ​​avocado, breakfast potatoes, oatmeal, and/or toast!

Why are my eggs bitten by a squishy?

The spongy texture comes from the air trapped in the mixture, so try whisking until the ingredients are blended. Keeping the oven temperature low can also help prevent a spongy texture.

Why do egg bites sink or deflate in the middle?

If the middle of the egg bites shrink significantly in the middle when cooling, this means that your oven was either too hot and/or the bites cooled down too quickly. If this happens, try lowering the oven temperature and cooking for longer, or letting the bites cool in the pan for longer before transferring them to a wire rack to finish cooling. The egg bites will swell a little when you first take them out of the oven and will deflate a bit but large discharge in the center of the bites can be avoided by troubleshooting with the suggestions above.

Storage and preparation

Egg bites can be stored in the refrigerator in an airtight container for up to 3-4 days. Let the eggs cool completely before storing them.

Egg bites can be stored in the freezer for up to 2-3 months. To store, let cool completely and then transfer to an airtight container or let it freeze on a cookie sheet first and then transfer to a freezer bag.

Recipes that pair well

French toast in a cup

Carrot cake with overnight oats

Baked oatmeal with apple

Whole wheat bread, bananas, walnuts and squash

For more egg breakfast inspiration, check out my other recipes below!

Air fryer eggs

Asparagus Lake Kish

Butternut squash with eggs

Prepare frozen breakfast sandwiches in advance

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