• Preheat the oven to 350 degrees.
• Grab a muffin tin and spray it with non-stick cooking spray. Set it aside.

Prep the vegan egg muffins:

• 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 mushy. Roughly 4-5 minutes in the pan. Remove from heat and set aside.
• In a separate sauté pan, you will add the vegan butter and the diced tempeh. The tempeh should be about the sizeof a dime or smaller.
• 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, Daiya brand mozzarella, cooled bell peppers and onion, and the cooked tempeh. Season with salt and pepper. Whisk well.
• Pour the plant-based egg mixture evenly across 6 of the muffin tin cups.

Prepare the regular egg muffins:

• 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 soften in the pan. Cook for 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. Season with salt and pepper and stir until well combined.
• Pour the egg mixture across the remaining 6 muffin tin cups.

Bake

• Bake at 350 for 24-25 minutes or until cooked through.
• Serve immediately and enjoy.