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Baked Egg Cups with Ham and Spinach Recipe

Savory vegan baked egg cups with plant-based ham and fresh spinach.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F (175°C) and grease muffin tin.
  2. Whisk vegan egg substitute, nutritional yeast, garlic powder, salt, and pepper.
  3. Fold in diced plant-based ham and chopped spinach.
  4. Pour mixture evenly into muffin cups.
  5. Bake 18–20 minutes until set and golden on top.
  6. 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.