Breakfast Egg Muffins

Breakfast Egg Muffins

These are the recipe to make when you want a week of breakfast handled in one 30-minute bake. Chopped vegetables go into a muffin tin, whisked Peggs gets poured over the top, and the oven does the rest, turning out a dozen single-serving egg muffins that reheat in under a minute on a busy morning. No dairy, no real eggs, and no standing at the stove scrambling a pan every day.

They also hold up well in the fridge or freezer, so this is a genuinely good meal-prep recipe, not just a novelty way to use a muffin tin.

Ingredients

• 1 cup spinach, chopped

• 3/4 cup finely diced red bell pepper (about 1 small pepper)

• 3/4 cup quartered cherry or grape tomatoes (about 1 cup whole)

• 2 cups Peggs powder + 2 cups water

• 1/4 teaspoon kosher salt

• 1/4 teaspoon dried basil

• 1/4 teaspoon dried oregano

• Pepper, to taste

Made with Peggs: A full dozen muffins runs on 2 cups of Peggs powder, whisked with an equal amount of water, no cartons of real eggs to crack or crack open a dozen at a time. If egg muffins become your regular meal-prep move, the 60-pack keeps the pantry stocked without a fridge full of egg cartons.

Instructions

Made by chickpeas, not chicks

This recipe was made with Peggs

$36.00 — Peggs Plant-Based Egg | Vegan, Gluten-Free, Soy-Free

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1. Preheat the oven to 350°F. Lightly coat a standard 12-cup muffin tin with nonstick spray.

2. Divide the spinach, red bell pepper, and tomatoes evenly among the cups; they should be about two-thirds full.

3. In a large bowl, briskly whisk together the Peggs powder, water, salt, basil, oregano, and pepper until fully combined and smooth.

4. Carefully fill each muffin cup about three-quarters full with the Peggs mixture.

5. Bake for 24–28 minutes, until the muffins are set and no longer jiggle in the center.

6. Let cool for a few minutes, then run a butter knife around the edge of each muffin to loosen it before removing from the pan. Serve immediately, or cool completely and refrigerate for up to 4 days.

How Peggs Behaves in This Recipe

1. Whisked with water, it pours like a thin batter, easy to distribute evenly over chopped vegetables without clumping around any one spot in the cup.

2. In the oven, it puffs up and sets firm, the same rise you'd see from whisked real eggs, which is what gives these muffins their light, spongy texture rather than a dense one.

3. Once cooled, it holds its shape through reheating, so muffins that spent a few days in the fridge come back out of the microwave intact instead of turning watery or falling apart.

Want to build out more grab-and-go breakfasts like this one? Our complete guide to egg substitutes covers every swap side by side, and Vegan Eggs Explained breaks down how a plant-based egg like Peggs performs across baking, frying, and bakes like these muffins.