Mung bean egg mixture is the perfect JUST Egg Copycat Recipe that will elevate your breakfast with a pretty darn close copycat. Soaked mung beans, avocado oil, nutritional yeast, turmeric, black salt, garlic powder, and balsamic vinegar create a scramble that rivals the original. A vegan breakfast that's equally wholesome and flavorful.
Prep time: PT15M
Total time: PT255M
Rating
4.66 stars (38 reviews)
Keywords
copycat JUST Egg, vegan egg substitute
Ingredients
½ cup dried split mung beans (soaked overnight)
water for soaking, discard afterwards
½ cup water for blending
1 Tablespoons avocado oil
1 Tablespoon nutritional yeast
½ teaspoon turmeric
½ teaspoon black salt (see notes)
¼ teaspoon garlic powder
¼ teaspoon balsamic vinegar
oil for cooking and salt and pepper to taste
Categories
Breakfast
brunch
Cuisine
American
Steps
Rinse the dried split mung beans until they almost run clear. Put the rinsed mung beans in a container with a lid. Cover with water and place in the refrigerator to soak overnight or at least four hours.
After the mung beans have soaked, drain the water and give them one more rinse. Add to a high-speed blender.
Add the water, oil, nutritional yeast, turmeric, black salt, garlic powder, and balsamic vinegar. Blend until smooth.
Use this liquid vegan egg in any recipe calling for JUST egg and cook as you would cook JUST egg. See notes.
Nutitrion
Serving Size: 4 Tablespoons
Calories: 87 kcal
Carbohydrates: 11 g
Protein: 5 g
Fat: 3 g
Saturated Fat: 0.3 g
Sodium: 200 mg
Sugar: 0.4 g
Unsaturated Fat: 2.3 g
Reviews
Riley on 2026-01-11 (5 stars): I made patties using this recipe for “egg” mcmuffins. 350° for ~20 min for a batch of six and it turned out very good! This will be on my main breakfast rotation.
Karen on 2025-12-28 (4 stars): This lasts for more than 2 days. I think the author just doesn't like the scent of beans. You should stir it or shake it up before using it, and it cooks up more like a pancake than the Just Egg product. But it tastes good and it's filling, and you could use some other spices to make it taste more like Indian foods that are pancakey. I can make a batch and continue to use it throughout the week.
Ashley on 2025-12-22 (5 stars): I love this recipe! I found it a little thick so I had to add more water, I used them in sheet pan breakfast burritos and youd never know it wasnt JustEgg.
I did freeze the burritos as I assume they will hold up the same.
Have you ever tried to freeze the "raw" "egg" mixture? Since its a bit of a process to make I was wondering if they could be made in advance and thawed to cook.
Denise on 2025-11-29 (5 stars): I love this! Thank you Cindy, this is a game changer for me! I also prefer this texture to actual chicken eggs, and I love that it doesn’t have all the preservatives or cost of JustEggs. I’m often sensitive to beans but these for whatever reason haven’t been a problem for me. Super fast and easy and tasty, gracias!
Ebony on 2025-10-31 (5 stars): I tried to make a just egg copy cat before and it turned out terrible. But I think I used whole yellow mung beans instead of split ones - so for anyone else, make sure they are yellow split mung beans.
This recipe turned out GREAT, I'd been craving eggs so much and this definitely tasted more like egg than I expected. I added 2 Tbsp of soy milk (to act as an emulsifier) and 1/8 tsp of xanthan gum (stabiliser/emulsifier) but followed the recipe exactly otherwise. A big suggestion from me is to use a stainless steel pan. It won't stick to the bottom and it cooks up REALLY fast, leaving a really nice crisp.
I also made protein bagels and seitan bacon (loving it vegan without the marinade) to make egg and bacon bagels with bbq sauce, and it just really hit the spot. I think this would make a really great omelette too since it didn't stick in my stainless steel pan. Will definitely be making this many times in the future - thank you!!
Sam on 2025-10-08 (5 stars): This is sooo much better than store-bought! The texture is better for me - it crisps up nicely.
I did not try it expecting it to taste like egg though- I was looking for something with a similar protein profile that I could use at breakfast. I use a little bit of violife cheese and one small chicken sausage and this is delicious. I cook it like an omelet. I’m super impressed with this recipe! Thanks!
