Are you looking for some egg-free swaps for your breakfast? I got you! Check out the recipes below.
Veggie Frittata
Ingredients
- 8 Oz Pourable JUST Egg
- 1/2 Red Bell Pepper Sliced
- 1/2 Red Onion Diced
- 1/2 Cup Broccoli Heads Sliced
- 1 Tsp Dried Basil
Instructions
- Preheat the oven to 375 F.
- Place the prepared onion, pepper and broccoli in a prepared skillet over medium heat and sauté until slightly brown – about 3-5 minutes.
- Transfer cooked veggies to a small, prepared casserole dish – I used a 5x5one. Pour 8 ounces of the JUST egg pourable liquid in the dish. Top with dried basil. Bake for 20-25 minutes. Enjoy!
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Egg(less) Muffins
Ingredients
- 2 Cartons Pourable JUST Egg
- 1 Tsp Garlic Powder
- 1/2 Tsp Turmeric Powder
- 1/2 Small Sweet Onion Finely Chopped
- 4 Sun-dried Tomato Chopped
- 1 Cup Fresh Greens
- 1/2 Cup Vegan Feta
Instructions
- Spray a muffin pan with oil. Pre-heat oven to 350 degrees.
- Whisk together Just Egg, Garlic Powder & Turmeric. Set Aside.
- Sprinkle & layer the other ingredients into the muffin tins, starting with the chopped onion.
- Spoon egg mixture evenly into each muffin holder. Bake for 30 minutes. Enjoy!
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Egg(less) Omelette
Ingredients
- 1 tbsp Avocado oil
- 1/4 Red Onion Diced
- 1 Garlic Clove Diced
- 1/2 cup Pourable JUST Egg
- 1/4 cup Feta/Vegan Feta
Instructions
- Heat 1 teaspoon of oil in a small non-stick pan over medium heat. Add onion and garlic, then sauté for 30-60 seconds until softened and fragrant.
- Add the spinach and sauté until just wilted. About 1 minute. Transfer mixture to a plate/bowl and wipe out the pan.
- Place the pan back on the stove and heat up the 2 teaspoons of oil on medium-low heat, then swirl to spread it out. Pour in the JUST Egg and tilt the pan to spread it across the bottom into an even circle
- Once the edges begin to solidify, gently run your spatula around the edges to keep them from sticking. Once the bottom starts to solidify, you can slip the spatula underneath the omelette to gauge if it's almost ready to flip. When the top has fully cooked, gently and quickly flip the omelette. Place ½ of the cheese on one side of the omelette, then the spinach and mushroom mixture, and then the remaining cheese.Â
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Egg(less) Scramble
Ingredients
- 1 Tsp Avocado Oil
- 1/2 Red Onion Diced
- 8 Oz Pourable JUST Egg
Instructions
- Heat up the avocado oil on a pan over medium heat.
- Add the diced onion and saute until brown.
- Add the JUST Egg Liquid on top and scramble with a wooden spoon. Serve with toast when fully cooked through.
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Breakfast Tacos
Ingredients
- 1 Tbsp Avocado Oil
- 1/2 Red Onion Diced
- 8 Oz Pourable JUST Egg
- 1/2 Cup Black Beans Cooked
- 6 Mini Tortillas
- Salsa
- Sour Cream (vegan if needed)
Instructions
- Heat up the avocado oil on a pan over medium heat.
- Add the diced onion and saute until brown. Add the JUST Egg Liquid and scramble until cooked through. Add black beans and cook for 1-2 more minutes, until incorporated into mixture.
- Arrange egg and bean mixture in mini tortillas and serve with sour cream and salsa!
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Veggie Fried Rice
Ingredients
- 1 Tbsp Avocado Oil
- 1 Cup Frozen Veggies with diced carrots, peas, edamame etc
- Pourable JUST Egg from recipe above
- 4 Cups White Jasmine Rice Cooked
- 2 Tbsp Soy Sauce/Tamari
- Green Onions Sliced – for Garnish
Instructions
- Heat a pan over medium heat. Add avocado oil.
- Saute the frozen veggie mixture on the pan until cooked through.
- Add the JUST Egg Scramble and cooked jasmine rice. Stir-fry everything together. Add the soy sauce to taste. Garnish with green onions and serve!
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