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.