Name: Tempeh and Green Bean Egg Muffins
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 large eggs; 1 Tbsp soy sauce; ½ cup shredded tempeh; 2 spring onions, sliced; ½ cup green beans, finely chopped; 1 tsp sesame seeds

Tempeh and Green Bean Egg Muffins

2 Jul 2026

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

These tempeh and green bean egg muffins are a quick, protein-rich recipe that's perfect for busy mornings, light lunches or snacks on the go. Ready in around 20 minutes, they're easy to prepare in advance and taste just as good served warm as they do at room temperature.
Eggs and tempeh provide plenty of protein, while the green beans add fibre and freshness, making these muffins a satisfying option for breakfast or post-exercise meals. They're also easy to pack into lunch boxes, take on picnics or enjoy as part of a simple lunch with a crisp green salad.
The recipe is ideal for meal prep, as the muffins keep well in the fridge and can be reheated in just a few minutes.
Store in an airtight container in the refrigerator for up to 3 days. Enjoy cold or reheat briefly in the microwave, oven or air fryer before serving.

Ingredients

3 large eggs
1 Tbsp soy sauce
½ cup shredded tempeh
2 spring onions, sliced
½ cup green beans, finely chopped
1 tsp sesame seeds

Instructions

Preheat the oven or air fryer to 180°C.
Lightly whisk the eggs with the soy sauce until combined.
Stir in the shredded tempeh, spring onions and chopped green beans.
Divide the mixture evenly between silicone muffin cases.
Sprinkle the sesame seeds over the top.
Bake for about 15 minutes, or until the egg is set and the tops are lightly golden.
Leave to cool for a couple of minutes before removing from the muffin cases.
Serve warm or at room temperature.

https://cooktogether.com/?recipe=tempeh-and-green-bean-egg-muffins

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