9 Breakfasts With Plant-Based Eggs

These tasty breakfasts with plant-based eggs are the perfect recipes to continue enjoying your favorite breakfasts. Read on for egg-free breakfast inspiration.

The world of plant-based cooking and dairy replacements is growing, and new to the scene are plant-based eggs. Whether you are making scrambled eggs, quiches, omelets, frittatas, or muffins, there are now several plant-based egg brands that can be used just as eggs would be. Check the shelves of your local grocery store or health food store to see if you can find any of the following products:

• Vegan Egg by Follow Your Heart
• The Vegg Scramble 
• Bob’s Red Mill Egg Replacer 
• JUST Egg
• Eggcitables 

Plant-based eggs can either come in the form of a liquid or a powder. ½ a cup of plant-based egg replacers in either liquid or powder form is equivalent to one real egg. To make a plant-based egg using the powdered form, simply whisk together ½ a cup of plant-based egg with 2 cups of water until a smooth consistency is achieved. Use the mixture as you would a regular egg in any recipe. 

So whether you are a budding vegan, or simply trying to eat more plant-based meals, you can continue enjoying tasty egg-based breakfasts every morning. To learn how to make all kinds of nutritious and delicious vegan breakfasts, follow this guide for tasty breakfasts with plant-based eggs, and always start your day off right.

1. Scrambled Eggs

Serves 1

Ingredients:

• 1 tsp oil or vegan butter
• ½ cup plant-based egg
• 1 tsp chopped chives
• Salt & pepper to taste 

Instructions:

1. In a frying pan, heat the oil or butter over medium heat.
2. Pour the plant-based egg into the pan. Distribute the plant-based egg evenly so it covers the whole pan. Leave for three to five minutes to cook.
3. Using a spatula, mix the plant-based eggs to a scrambled consistency. Add the chives and season with salt and pepper before removing from the heat

2. Breakfast Omelet

Serves 1

Ingredients:

• 1 tsp oil or vegan butter 
• ¼ cup diced vegetables
• ½ cup plant-based egg
• 1 handful spinach 
• Salt & pepper 

Instructions:

1. Heat a small non-stick skillet pan over medium heat. Add half the oil or butter.
2. Once hot, add the chopped vegetables and sauté for three to five minutes, or until slightly golden in color. Remove from the pan and set aside.
3. Turn the heat down to low. In the same pan, add the other half of the oil or butter before adding the plant-based egg. Tilt the pan to distribute the egg evenly. Allow the egg to cook slowly. When the top has solidified, flip the egg.
4. Add the sautéed veggies onto the top of the omelet and cover with the spinach. Leave the omelet to cook for another few minutes before loosening the edges with a spatula and folding the omelet over. 
5. Remove from the heat and serve with your favorite garnishes.

3. Frittata

Serves 6

Ingredients:

• 4 tsp olive oil
• 1 large leek, sliced into ¼-inch rings
• 2 garlic cloves, minced
• 2 cups sweet potato, chopped into ¾-inch cubes
• 2 large handfuls spinach
• 2 tbsp freshly chopped parsley 
• 2½ cups plant-based egg
• Salt & pepper

Instructions:

1. In a large skillet pan, heat the olive oil over medium heat. Sauté the leeks and garlic for five minutes, before adding the sweet potatoes. Fry for a further 10-15 minutes, or until the potatoes are cooked and tender. Add the spinach and parsley and stir to combine and season well.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Pour the plant-based egg over, making sure all the vegetables are covered. Season well. 
4. Bake in the oven for 30 to 40 minutes, or until the liquid egg has set completely. 
5. Remove from the oven and set aside to cool for 10 minutes before cutting.

4. Apple & Walnut Banana Bread

Ingredients:

• 1½ cups unsweetened applesauce
• ¼ cup dates, soaked
• ½ cup plant-based milk
• ½ cup plant-based egg 
• 2 cups whole-wheat flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon 
• ½ cup chopped walnuts 

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large bowl, whisk together the applesauce, soaked dates, milk, and plant-based egg until smooth. Set aside. 
3. In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon. 
4. Add the dry ingredients to the wet ingredients and stir until well combined. Add the chopped walnuts. Transfer the mixture to a lined 9×5-inch loaf tin. 
5. Bake for 25 to 30 minutes, or until golden brown, and a toothpick comes out clean. 
6. Remove from the oven and allow to cool in the tin for 20 minutes before placing it on a wire rack to cool completely.

5. Blueberry Pancakes

Serves 2 

Ingredients:

• ½ cup whole rolled oats
• 1 ripe banana
• ¼ cup plant-based egg
• 2 tsp baking powder
• ⅔ cup plant-based milk 
• ½ tsp oil or vegan butter, melted 
• 1 tsp vanilla extract 
• ¼ cup oat flour 
• ½ cup fresh or frozen blueberries 

Instructions:

1. In a large mixing bowl, whisk together the oats, banana, plant-based egg, baking powder, milk, oil or butter, and vanilla extract. Whisk until well combined and smooth. 
2. Fold in the flour until just combined. Add the blueberries and gently fold into the batter. 
3. Set the batter aside to rest for 10 minutes. This gives the oats time to absorb the liquid ingredients and soften. 
4. Heat a knob of vegan butter or half a tablespoon of oil in a large non-stick skillet over medium heat. Using a paper towel or brush, grease the pan evenly and all over. 
5. Pour ¼ cup of the batter into the pan to make the pancakes. Cook for two to three minutes on one side before flipping and repeating on the other side. 
6. Serve hot straight from the pan with your favorite pancake toppings.

6. Crepes

Serves 6

Ingredients:

• ⅓ cup plant-based egg
• 1 ½ cups plant-based milk
• 1 cup buckwheat flour 
• 2 tbsp sugar
• ¼ tsp salt
• 2 tbsp vegan butter, melted

Instructions:

1. In a large mixing bowl, mix together all the ingredients (except for the melted butter) using a hand-held blender. Once smooth, add the melted butter and mix again. 
2. Heat a large, non-stick skillet over medium heat. Coat the pan with vegan butter, using a brush or paper towel alternative to cover and spread the butter evenly over the whole pan. 
3. Pour ¼ cup of the batter into the pan, tilting it to cover the batter evenly over into a thin layer. Cook for one to two minutes before flipping and repeating on the other side, or until light brown spots appear. 
4. Serve hot straight from the pan with your favorite crepe toppings.

7. Breakfast Burrito

Serves 2

Ingredients:

• 1 tbsp oil 
• 1 cup potatoes, diced
• 1 tbsp cumin 
• 1 tbsp cayenne pepper 
• 2 large whole-wheat tortillas
• ⅔ cup plant-based egg
• ½ cup refried beans
• ¼ cup salsa
• ½ cup grated vegan cheese
• 1 avocado, smashed
• 1 large handful spinach 
• 1 tbsp fresh cilantro 

Instructions: 

1. In a large skillet, cook the potatoes in the oil. Add cumin and cayenne pepper and season well. The potatoes are ready when they have turned golden brown and crispy. 
2. Heat the refried beans. 
3. In a small non-stick skillet, scramble the plant-based egg using a little oil or vegan butter. Season well. 
4. In a large, clean skillet, warm the tortillas through for one to two minutes to soften them. Spread the refried beans in the center. Top with the scrambled eggs, potatoes, salsa, vegan cheese, smashed avocado, spinach, and cilantro. 
5. Fold the burrito and roll. 
6. Heat a large skillet pan with a little oil before placing the burritos, seam-side down, into the pan to fry them until just golden brown. 

8. French Toast

Serves 4

Ingredients:

• 1 cup plant-based egg
• 2 tbsp sugar 
• 1 tsp vanilla 
• 1 tsp cinnamon 
• ½ cup plant-based milk 
• 8 slices of stale bread
• 1 tbsp vegan butter

Instructions:

1. In a mixing bowl, whisk together the plant-based egg, sugar, vanilla, cinnamon, and milk. 
2. Lay the slices of bread into a shallow dish. Pour over the batter and let the bread sit to soak everything up for 15-20 minutes. Flip the slices of bread halfway through. 
3. Heat a large skillet on medium heat. Rub the vegan butter over the pan. Place the slices of soaked bread into the pan and cook for about two minutes, before flipping and repeating on the other side, until golden brown. 
4. Serve hot and with your favorite french toast toppings.

9. Whole-Wheat Breakfast Muffins

Yields 12

Ingredients:

• 2 cups whole-wheat flour 
• 2 tsp baking powder 
• ¼ tsp baking soda 
• ½ cup plant-based milk
• 1 cup plant-based egg
• ½ cup unsweetened applesauce 
• ½ cup maple syrup
• 1½ tsp vanilla extract 
• 1 cup blueberries

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit. Line a 12-piece muffin tray with silicone cases or use a silicone muffin tray.
2. In a small bowl, whisk together the plant-based milk and plant-based egg. 
3. In a large mixing bowl, combine the flour, baking powder, and baking soda. Make a well in the center and add the milk and egg mixture. Add the applesauce, maple syrup, and vanilla. Mix well until well combined. Fold in the blueberries. 
4. Fill the muffin tray. Bake in the oven for 20 to 25 minutes, or until a skewer comes out clean. 
5. Remove from the oven and allow to cool in the mold for 20 minutes. 

Read more:

• Overnight Oats: Three Simple Breakfast Ideas
• Vegan Yogurt Recipe for a Plant-Based Breakfast 
• Making Your Own Vegan Feta Cheese

** Links to retailers marked with ** or underlined orange are partially partner links: If you buy here, you actively support Utopia.org, because we will receive a small part of the sales proceeds. More info.

Tags: Breakfast Food Guide Listicles Vegan