mini egg bites

cracking up

This is what you call a no recipe recipe which are honestly some of my favorites. That means, the world is your oyster… err…or some other more appropriate vegan metaphor… Basically, I’m saying it’s all up to you and the options for these small bites are endless.

Skill Level- Easy Peasy

 

SHOPPING LIST

As this is a no recipe recipe, the only needed ingredient here is some form of liquid vegan egg. This is a great recipe for a fridge clean out to use up what you have. In these bites, I used yellow bell pepper, vegan cheese, and green onions, but there are a ton of filling options out there. Below are just a few.

  • Liquid Vegan Egg (like Just Egg)

  • Veggies (mushrooms, onions, peppers, spinach, asparagus, kale, tomatoes)

  • Vegan cheese

  • Fresh herbs (parsley, oregano, thyme, cilantro)

  • Avocado or salsa for topping

    You will also need oil, non-Stick spray, or butter (if you’re not using a non-stick pan)


 

no recipe recipe

Liquid egg and any additions you want.. you can fix these bites up so many ways.

EQUIPMENT

  • Regular size cupcake pan

  • Large skillet or frying pan (if using mushrooms or kale)

  • Cutting board + knife ( if chopping veggies)


    One bottle of liquid egg makes about 12 servings

 

Good to go

Make extra bites and store in the refrigerator or freezer for a quick on the go meal.

Directions:

Preheat oven to 420° F/ 215 ° C

  1. Chop, slice, or dice which ever filling you have decided to use (the smaller, the better).

  2. If you want to use mushrooms or something heartier like kale, I recommend to slice them and then lightly sauté first in a frying pan.

  3. If you’re not using a nonstick cupcake pan, use a little oil, butter, or spray for easy release. Use a small pastry brush or a paper towel to coat the pan evenly.

  4. Fill each section of the pan with liquid egg to ¾ high, then sprinkle in the filling of your choice.

  5. Sprinkle on a bit of salt and pepper.

  6. Bake the bites for 17-22 minutes or until set and not jiggly in the middle.

  7. When done, remove from the oven and let cool for a minute or two.

  8. Run a small spatula around each egg bite to ensure a smooth release and remove from the pan.

  9. Serve hot- enjoy!



 

Storage and Use

  1. Store extras in the refrigerator and pop into the oven or microwave when ready to eat.

  2. Make more and freeze for an easy breakfast meal prep!



Will you be giving this simple no-recipe-recipe a try?

Thanks for stopping by,

xx Debbie xx