Vegan Pesto Egg

Vegan Pesto Egg

I was not a fan of breakfast food until I became vegan. I would watch my siblings eat eggs for weekend breakfast and would have my mom make me some only to be disappointed in the taste. Trying them at restaurants I have experienced the same disappointing results.

Plant-based eggs have been more successful. First, it started with my eggy tofu recipe which is my family’s favorite for breakfast sandwiches. Then JUST Egg came on the plant-based food scene and I started creating recipes using their products.

Vegan pesto eggs are made from only five ingredients. They come together quickly with JUST Egg, store-bought pesto, chili flakes, salt, and pepper. If you have an extra five minutes I recommend making my easy basil pesto recipe. You just throw all of the ingredients into a food processor and blitz to perfection.

These plant-based eggs are great on their own or can be used in a breakfast sandwich. This recipe is great for breakfast meal prep. I even recommend making a double batch because these pesto eggs will disappear quickly!

Vegan Pesto Egg

This quick plant-based egg comes together quickly with only five ingredients.
Servings 6 people
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • muffin pan
  • Food processor


  • 1 bottle JUST egg divided
  • ½ cup basil pesto divided
  • ½ Tbsp red pepper flakes divided
  • salt and pepper to taste

Basil Pesto Ingredients

  • 1 bunch fresh basil
  • handful spinach
  • 1 clove garlic
  • 1 ½ Tbsp walnuts
  • juice of ½ lemon
  • ¼ cup olive oil
  • salt and pepper to taste


  • Preheat oven to 350°F
    Vegan Pesto Egg
  • In a food processor combine all pesto ingredients except for oil until roughly chopped
    pesto ingredients
  • Drizzle in oil slowly as the food runs until combined
  • Lightly grease or line a 12-count muffin pan
  • Shake bottle of JUST Egg and fill ⅓ of each section of the muffin pan
    Vegan Pesto Egg
  • Top each muffin pan section with ½ Tbsp of pesto
    Vegan Pesto Egg
  • Cover the pesto by dividing the remainder of the JUST Egg
    Vegan Pesto Egg
  • Add a pinch of red pepper flakes, salt, and pepper to each pesto egg
    Vegan Pesto Egg
  • Bake for 15 – 20 minutes until the pesto egg is no longer liquid in the center and the edges are golden
    Vegan Pesto Egg
  • Remove from the oven and let sit for 5 minutes
    Vegan Pesto Egg
  • Use a small, sharp knife to loosen eggs or pull out by muffin the cups to remove the eggs from pan and serve warm or at room temperature
    Vegan Pesto Egg


Store in the fridge for up to 2 days. You can substitute store-bought pesto if you don’t want to make your own.
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: breakfast, brunch, Easy Recipe, healthy, meal prep, Quick & Easy

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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