{"id":358933,"date":"2026-05-26T15:02:12","date_gmt":"2026-05-26T15:02:12","guid":{"rendered":"https:\/\/som2nynetwork.com\/recipes\/category-a-b\/breakfast\/moong-egg-muffins-3-ways\/"},"modified":"2026-05-26T15:02:12","modified_gmt":"2026-05-26T15:02:12","slug":"moong-egg-muffins-3-ways","status":"publish","type":"post","link":"https:\/\/som2nynetwork.com\/?p=358933","title":{"rendered":"Moong Egg Muffins, 3 Ways"},"content":{"rendered":"


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Fluffy, soft moong egg muffins are a perfect savory grab-and-go breakfast or snack. Learn how to make the moong egg batter and 3 delicious ways to use it! Pizza egg muffins, Bagel and cream cheese muffins and Indian spiced vegan egg muffins. (gluten-free, soy-free, option for nut-free)<\/p>\n

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Moong dal<\/a> \u2013 split mung beans \u2013 is the base for Just Egg, and today we are making a homemade version of that eggy base. You can use the base batter just like you\u2019d use whipped eggs, in scrambles, frittatas, and more.<\/p>\n

I\u2019ve already used moong egg on the blog to make frittatas<\/a>, omelettes<\/a>, and breakfast sandwiches<\/a> (which got popular on Tiktok)<\/p>\n

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Today, we are going to take this versatile moong egg batter and add different ingredients to it to make savory breakfast vegan egg muffins. We make pizza egg muffins, bagel and cream cheese egg bites and Indian spiced bites. You can also use this batter to make savory waffles, which are even faster and come out nicely crispy! This batter can be used in many ways, check out 10 different ways to use it on my YouTube<\/a>. <\/p>\n

For the batter, we need moong dal, which is petite yellow lentils (split and skinned mung beans). Green mung beans won\u2019t work here, because they make the batter gritty instead of smooth.<\/p>\n

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Why You\u2019ll Love Moong Egg Muffins<\/h2>\n
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  • fluffy, soft muffins stuffed with your fillings of choice<\/li>\n
  • super easy make-ahead breakfast<\/li>\n
  • batter keeps well in the fridge or freezer for quick breakfasts<\/li>\n
  • naturally gluten-free and soy-free<\/li>\n
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    For Bagel and Cream Cheese Muffins<\/h4>\n<\/div>\n<\/div>\n

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    Make the base batter.<\/strong><\/h4>\n
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      Wash the moong lentils<\/strong> really well until the water runs clear. To do that, add it to a bowl, rub it between your hands, drain, and repeat until the water is no longer dirty. Then, soak it in at least twice as much water as there is lentils for at least 4 hours, or overnight for best results.\u00a0<\/span><\/p>\n<\/li>\n

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      Drain the moong lentil<\/strong>, add it to a blender with the rest of the ingredients<\/strong>. Blend for 1 minute, then let the mixture sit to rehydrate more. Blend again for another 1 to 2 minutes. Let it rest for a few minutes so the batter doesn\u2019t heat up and activate the baking powder too early. Repeat until the batter is really smooth. Alternatively add baking powder into the batter after blending. <\/span><\/p>\n<\/li>\n

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      Store this in the fridge or freeze it, or use it to make scrambles, frittatas, or any of the savory egg muffins listed here.<\/span><\/p>\n<\/li>\n

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      Preheat the oven to 350\u00b0 F (177\u00b0 C) , and either line a muffin tin or grease it really well.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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      Make the pizza muffins.<\/strong><\/h4>\n
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        Add all of the pizza muffin ingredients<\/strong> (batter, veggies, herbs, cheese) to a bowl, and mix really well. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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        Make the bagel and cream cheese muffins.<\/strong><\/h4>\n
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          Add the chopped bagel\/bread <\/strong>to a bowl with the green onion and a small amount of any other veggies<\/strong> you want to add, mixing well. Pour the batter<\/strong> into the bowl, and mix well. Then, add scoops of the vegan cream cheese<\/strong> and just mix it in lightly, so there are pockets of cream cheese in the mixture.Add everything bagel seasoning if using bread. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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          Make the Indian spiced egg muffins.<\/strong><\/h4>\n
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            First, make the spiced oil. Heat a small skillet over medium heat, and add the oil<\/strong>. Once the oil is hot, add the mustard seeds<\/strong>. Once they start to sputter and pop, switch off the heat and mix in the green chili and curry leaves<\/strong>.<\/span><\/p>\n<\/li>\n

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            Mix the bell pepper, green onion, and batter<\/strong> in a bowl, mixing well, then lightly mix in the spiced oil<\/strong>. Then, scoop the mixture into the greased or lined muffin tin, and bake for 22 to 26 minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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