Vegan Egg Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Portable egg muffins with vegetables and vegan cheese, made with JUST Egg substitute. Protein-packed and perfect for make-ahead breakfasts. Kid-friendly and convenient for busy mornings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 medium red bell pepper (seeded and diced small)
- 8 cremini mushrooms (about 4 ounces) (chopped)
- 1 cup chopped baby spinach
- 1/2 cup vegan cheese shreds (optional)
- 16 ounce bottle JUST Egg liquid
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon kala namak (black salt) (or regular salt)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 168mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 213mg
- Calcium
- 16mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 168MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.