Vegan Eggs 3 Ways: Omelet, Scramble, and Muffin Cups

Nikki shows us how to make three different vegan egg alternatives: a chickpea flour omelette, a tofu scramble, and egg bites using Just Egg.

Vegan eggs are a quintessential breakfast staple. Transform your morning meal with these vegan egg recipes.

This vegan egg omelet is made using chickpeas.

Chickpea Omelet

Serves 2


Dry Ingredients:
3/4 cup Bob’s Red Mill garbanzo fava flour 
1/4 cup all purpose flour 
2 teaspoons nutritional yeast
1/4 teaspoon turmeric 
1/2 teaspoon kosher salt 
1/4 teaspoon baking powder
1/4 teaspoon baking soda 

Wet Ingredients:
1 cup water
1/2 teaspoon white rice vinegar 
2 tsp extra virgin olive oil

1/3 cup sliced mushrooms
1/3 cup diced bell peppers
1/4 cup diced red onion
1 tablespoon extra virgin olive oil, plus 2 tablespoons for the pan 
1 teaspoon taco seasoning
1/3 cup vegan cheddar or Colby jack cheese 

Optional garnishes:
Vegan sour cream
Hot sauce


  1. Add the garbanzo fava flour, all purpose flour, nutritional yeast, turmeric, kosher salt, baking powder, and baking soda to a large mixing bowl and whisk to combine. 
  2. In another bowl, combine the wet ingredients, which include water, white rice vinegar, and olive oil. Mix well. 
  3. Add the wet ingredients to the dry ingredients and whisk to incorporate. Set aside to let the mixture rest for 10 to 15 minutes. 
  4. In the meantime, sauté the veggies with one tablespoon of olive oil and one teaspoon of taco seasoning. Cook for 5 minutes until softened, and then set aside. Reserve the cheese to add in step 6.
  5. Warm a 10-inch nonstick skillet to medium-high heat with two tablespoons of olive oil. Add just enough of the chickpea mixture to fill the pan in a thin, even, opaque layer. Cook for 1 minute, uncovered. Then lower the heat to a 4.5 or 5 out of 10 (or medium heat) and cover with a lid. Cook for 5 to 6 minutes, or possibly longer, depending on your stove, pan, and altitude. Chickpea omelets take patience; keep the heat low when in doubt.
  6. When completely opaque and devoid of any raw taste (don’t be afraid to taste test), carefully flip. Turn off the heat, and let the other side brown for 1 minute. 
  7. While it cooks, add the sautéed veggies and cheese on half of the omelet. Gently fold in half and transfer to a plate to serve. 
  8. Serve with any mix of avocado, vegan sour cream, hot sauce, ketchup, or salsa. Enjoy! 
Serve this tofu scramble with a side of crispy hash browns.

Tofu Scramble 

Serves 2-3


1 tablespoon olive oil 
1/4 cup diced red onion
6-8 halved cherry tomatoes
3/4 teaspoon kosher salt 
5 to 6 grinds fresh black pepper, to taste (Or 1/4 teaspoon ground black pepper, to taste)
1 14 ounces block drained medium tofu
3/4 teaspoon garlic powder
3/4 teaspoon kosher salt 
3/4 teaspoon paprika
1/2 teaspoon turmeric 
1/4 teaspoon ground sage 
1/4 teaspoon pinches cinnamon 
1/3 cup shredded vegan cheese 


1. Sauté the onions in one tablespoon of olive oil for three minutes. Add the tomatoes and sprinkle with salt and pepper. Cook for two minutes. 

2. Then crumble in the tofu and add the garlic powder, paprika, turmeric, and ground sage. Cook for five minutes and then add the vegan cheese. 

3. Mix well and serve alongside a heaping mound of pancakes or oven-roasted potatoes

Enjoy these vegan egg muffin cups for breakfast.

Just Egg Muffin Cups 

Serves: 2-3 (9 egg muffins total)


1/4 cup diced red onion
1 tablespoon olive oil
1 clove of garlic, minced
1 1/2 cups spinach
1 bottle Just Egg
6 green sliced olives 
2 tablespoons chopped chives 
1 tablespoon chopped parsley 
6 large basil leaves, cut into strips 
Kosher salt, plus more to taste
Black pepper to taste 
Oil or vegan butter for greasing muffin tin
1/2 cup shredded vegan cheese for topping 


  1. Preheat the oven to 375 F degrees. 
  2. Sauté the red onions in one tablespoon of olive oil for 3 to 4minutes. 
  3. Then add the garlic and the spinach. Cook for 2more minutes, then sprinkle with salt and pepper to taste, and set aside to cool. 
  4. In the meantime, mix the Just Egg, olives, chives, parsley, basil, salt, and pepper together in a bowl, and then add in the cooled spinach mixture. 
  5. Pour into a well-greased nonstick muffin tin and bake for 20 to 25 minutes. 
  6. In the last minute of baking, remove the pan from the oven and sprinkle the tops of each egg muffin with cheese. Then return to the oven to melt the cheese for 1 to 2 minutes. 
  7. Remove from the oven and let cool for 5 minutes before removing from the tin. These egg muffins will deflate a little when they cool, that’s totally normal.
  8. Serve warm with toast and fruit, or use these muffins to make a vegan breakfast sandwich! Enjoy!