AlMost Vegan Egg Bites

Eggs. To eat them, or not. That’s the question 

I used to eat a lot of hard boiled eggs, and there was a time when I scrambled five (yes five) egg whites every single morning with tomatoes and spinach. I have never been a fan of egg yolks, unless, that is, they were hard boiled and I was starving (literally, remember that whole obsessive running, eating disorder past of mine). Regardless, I stopped eating eggs a few years ago, entirely. Truth be known, I’m just not a big fan and therefore they’re not going to be the “flex” part of my flexitarian diet. BUT. I have to admit that when I tried these for the first time I instantly wanted more. Like a crack addict begs for more. OK. Maybe not exactly the same, but you get my point.

Some vegans are rethinking eggs and adding them back into their diet, hence the coined label surfacing the “food and diet” world, VEGGAN. Get it? I hope so.

Anyway, whether you choose to follow a 100 percent vegan diet or follow a plant based diet like myself and allow a little “flex” every now and then, these are a pretty damn good thing to flex your mouth muscles around (ohhh, that sounded bad). I made three versions: savory, veggie and Mexican. And all completely vegan with the exception of the egg white itself. And the best part, they freeze well so when you’re in a rush to get out the door in the morning (if you actually have somewhere to go like a real office space and not a remote one like your couch) you can quickly grab one or two, heat them in the microwave and be on your merry little way.

Almost Vegan Egg Bites

PREP TIME: 45 minutes | COOK TIME: 20 minutes

  • Egg whites–try buying the prepared cartons of whites. I used two cartons for 3 dozen bites.
  • Cooking spray
  • Olive oil
  • Salt and pepper to taste
  • SAVORY
  • Vegan sausage or crumbled tempeh
  • Vegan shredded cheddar cheese
  • Italian herbs
  • MEXICAN
  • Pickled jalapenos, chopped
  • Onion, chopped
  • Tomato, chopped
  • Green pepper, chopped
  • Vegan sausage or crumbled tempeh
  • A pinch of cumin
  • Vegan Monterey jack or other white, non-dairy cheese
  • VEGGIE
  • Asparagus tips
  • Spinach, chopped
  • Roasted red peppers, chopped
  • Mushrooms, chopped
  • Garlic powder
  • Vegan feta

  • Saute all ingredients—except the cheese—for each recipe individually or however makes sense to you. I use a little olive oil and saute veggies until translucent. The tempeh (or vegan sausage) I do separately until it’s good and crumbly. Spray your muffin tin(s) with cooking spray then fill with desired ingredients. Top with cheese then slowly pour egg whites into the muffin holes until they’re almost full. Like you want them close to the top so say 8/10th full. Cook for 20 minutes at 350 degrees. The “bites” will rise like a souffle but they do tend to drop, or shrink a little as they cool. Remove from oven and let cool on rack for 20-30 minutes if freezing. Otherwise, they’re ready to eat. If you’re freezing them, make sure you get all the air out of the container. Reheat in the  microwave when you want them, wrapped loosely in a paper towel for 45 seconds. Note, these “recipes” aren’t tired and true. You do you. Add or take out whatever you like. There are no rules. Just make them and enjoy : )
  • DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )

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