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
Equipment
- muffin pan
- Food processor
Ingredients
- 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
Instructions
- Preheat oven to 350°F
- In a food processor combine all pesto ingredients except for oil until roughly chopped
- 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
- Top each muffin pan section with ½ Tbsp of pesto
- Cover the pesto by dividing the remainder of the JUST Egg
- Add a pinch of red pepper flakes, salt, and pepper to each pesto egg
- Bake for 15 – 20 minutes until the pesto egg is no longer liquid in the center and the edges are golden
- Remove from the oven and let sit for 5 minutes
- 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
Notes
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.