Egg Muffins Two Ways, Plant-Based and Regular

I set off on an egg muffins “two-way” experiment thinking that the regular egg muffins would win. But to my surprise, the plant-based egg muffins were hands down the clear winner. Both delicious in their own ways, however the plant-based egg muffins had that little extra something that was hard to resist. 

Egg Muffins Two Ways, Plant-Based and Regular – Healthyish Foods

To me, the texture of the JUST egg product was a lot softer and creamier than the traditional eggs. Also, the tempeh tasted like crispy bacon which really took these egg muffins to the next level.

The regular eggs were a bit airier which was nice, but overall the plant-based egg muffins tasted and looked better. So, next time you’re looking for a fun experiment, try making these egg muffins and see which type you prefer! 

Egg Muffins Two Ways, Plant-Based and Regular – Healthyish Foods
Egg Muffins Two Ways, Plant-Based and Regular – Healthyish Foods
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Egg Muffins Two Ways, Plant-Based and Regular

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: egg muffins, plant based
Servings: 6 people

Equipment

  • Muffin tin
  • 2 saute pans
  • mixing bowl

Ingredients

Plant Based Egg Muffins

  • 1 cup JUST egg product
  • 1/2 cup shredded mozzarella cheese daiya brand
  • 1/4 cup orange bell peppers diced
  • 1/2 cup sweet onion diced – yellow or white will work
  • 1 tablespoon butter earth balance
  • 1/2 cup tempeh diced and seared
  • 1/4 teaspoon paprika
  • pinch salt & pepper

Regular Egg Muffins

  • 5 eggs
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup button or baby bella mushrooms sliced
  • 1/2 cup onion diced
  • 1/4 cup orange bell peppers diced
  • pinch salt pepper

Instructions

  • Preheat the oven to 350 degrees.
  • Grab a muffin tin and spray it with non-stick cooking spray. Set aside.
  • For the plant-based egg muffins you’ll want to gently spray a sauté pan with cooking spray and add the onions and peppers. Let the onions and peppers get slightly soft, but not fully translucent. Probably about 4-5 minutes in the pan. Remove from heat and set aside.
  • In a separate sauté pan you will add 1 tablespoon vegan butter and the diced tempeh. I sliced the tempeh thin and then cut it into evenly sized pieces. They were about the size of a dime.
  • Add the tempeh to the butter and let it begin to cook. As it gets crispy sprinkle on the paprika and toss everything together. Once cooked and slightly crispy on the outside, turn off the heat and set the seasoned tempeh aside.
  • In a large mixing bowl, add the JUST egg, ½ cup daiya brand mozzarella, diced bell pepper and onion, and the cooked tempeh.
  • Add a pinch of salt and some cracked black pepper.
  • Stir well until everything is combined. Pour the plant-based egg mixture evenly across 6 of the muffin tin cups.
  • For the regular egg muffins, you’ll want to gently spray a sauté pan with cooking spray and add the onions, peppers and mushrooms. Let the onions, peppers and mushrooms get slightly soft in the pan. Probably about 4-5 minutes in the pan. Remove from heat and set aside.
  • In a large mixing bowl, whisk the eggs and add in the softened onions, peppers, mushrooms, and mozzarella cheese. Add a pinch of salt and pepper and stir until well combined.
  • Pour the egg mixture across the remaining 6 muffin tin cups.
  • Bake at 350 for 24-25 minutes or until cooked through.
  • Serve immediately and enjoy.
Sarah Thomas-Drawbaugh

Author: Sarah Thomas-Drawbaugh

Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!

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