Savory Vegan Egg Muffins

There is something about a fall brunch that makes even a simple breakfast feel a little more special. As the mornings get cooler here in the Hamptons and summer starts to fade into crisp September days, I find myself reaching for recipes that are cozy, easy to prepare, and perfect for sharing. These Savory Vegan Egg Muffins check every box.

Made with JUST Egg, plant milk, colorful vegetables, vegan cheese, and fresh herbs, these little muffins are packed with savory flavor while still being incredibly simple to make. They have the familiar texture of a classic egg muffin, but are completely vegan, making them a great option whether you follow a plant-based diet or are simply looking for something different to add to your brunch table.

I love recipes like this because they can be prepared ahead of time and served warm, at room temperature, or even packed up for breakfast on the go. They are especially nice for a relaxed weekend brunch when you want to spend less time standing at the stove and more time enjoying your coffee and actually sitting down to eat.

The combination of red bell pepper, spinach, and red onion gives these vegan egg muffins plenty of color and texture, while garlic, thyme, smoked paprika, and fresh herbs add just enough seasoning without making them too heavy. I also like adding a little vegan shredded cheese—especially vegan Parmesan—for an extra savory finish.

These muffins are also incredibly adaptable. You can switch up the vegetables depending on what you have in the refrigerator, add different herbs, or make them a little heartier with your favorite vegan breakfast ingredients. They are the kind of recipe that is easy to make your own.

For a fall brunch, I love serving them alongside something sweet like vegan pumpkin French toast casserole, crispy potatoes, fresh fruit, and a pitcher of apple cider mimosas. Add a pot of coffee, a cozy table, and maybe a little time to linger, and you have exactly the kind of autumn morning I love.

Savory Vegan Egg Muffins Ingredients

• 2 cups JUST Egg

• 1/2 cup unsweetened plant milk

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried thyme

• 1/4 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup finely diced red bell pepper

• 1/2 cup finely chopped spinach

• 1/3 cup finely diced red onion

• 1/3 cup vegan shredded cheese (I like to use parmesan)

• 2 tablespoons chopped fresh parsley or chives

• Cooking spray or olive oil for the muffin tin

Savory Vegan Egg Muffins Instructions

1. Preheat the oven to 375°F.

2. Lightly grease a 12-cup muffin tin.

3. In a large bowl, whisk together the JUST Egg, plant milk, garlic powder, thyme, smoked paprika, salt, and pepper.

4. Stir in the bell pepper, spinach, red onion, vegan cheese, and fresh herbs.

5. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.

6. Bake for 20–25 minutes, until the centers are set and the tops are lightly golden.

7. Let cool for 5 minutes before removing from the pan.

Tip: You can substitute mushrooms, broccoli, asparagus, or vegan sausage for the vegetables. These can also be prepared the night before and reheated in the morning.