Baked Egg Cups with Ham and Spinach Recipe
Baked egg cups with ham and spinach sound fancy, but they’re really just a clever way to hide your greens and protein. This recipe transforms your morning routine from “meh” to “heck yes” with minimal effort and maximum flavor. Think fluffy, savory bites loaded with plant-based protein and vibrant spinach, perfectly portioned for busy mornings or brunch queens. No more wrestling with boring breakfasts or sad sandwiches—these cups are portable, practical, and packed with nutrients. Ready to impress your taste buds and skip the kitchen drama? Let’s whip up these colorful, guilt-free delights in no time!
Baked Egg Cups with Ham and Spinach Recipe
Savory vegan baked egg cups with plant-based ham and fresh spinach.
Ingredients
- Vegan egg substitute equivalent to 6 eggs
- Plant-based ham diced: ½ cup
- Fresh spinach chopped: 1 cup
- Nutritional yeast: 2 tbsp
- Garlic powder: ½ tsp
- Salt and pepper: to taste
- Olive oil or cooking spray
Instructions
- Preheat oven to 350°F (175°C) and grease muffin tin.
- Whisk vegan egg substitute, nutritional yeast, garlic powder, salt, and pepper.
- Fold in diced plant-based ham and chopped spinach.
- Pour mixture evenly into muffin cups.
- Bake 18–20 minutes until set and golden on top.
- Let cool slightly, then remove and serve.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 15g
Vitamins and Minerals (Per Serving)
- Vitamin B12: 25%
- Vitamin D: 10%
- Calcium: 15%
- Iron: 12%
- Vitamin A: 20%
Additional Notes/Tips to Enhance Flavor
- Add smoked paprika for smoky depth.
- Use kale instead of spinach for extra greens.
- Serve with avocado slices for creaminess.
- Sprinkle fresh herbs on top before baking.
