These baked egg cups contain broccoli, meatless soy crumbles, and vegan mozzarella-style cheese. The recipe makes 12.
Ingredients
- 9 eggs
- Salt, black pepper, garlic powder, onion powder, and crushed red pepper, to taste
- ½ cup meatless soy crumbles
- ½ cup uncooked broccoli, cut into tiny pieces
- 2 slices vegan mozzarella-style cheese
- 5 sprays nonstick cooking spray, or silicone muffin liners
Instructions
- Preheat the oven to 400°F. Coat a standard 12-cup muffin tin with the cooking spray or add silicone liners.
- Whisk the eggs with the chosen seasonings.
- Pour about ¼ cup egg mixture into each cavity. After filling all 12, distribute any remaining egg mixture evenly.
- Divide the broccoli and soy crumbles among the cups. The soy crumbles may be used without precooking or cooked first.
- Divide the vegan cheese over the cups last.
- Bake for 12–16 minutes, until fully cooked and the centers reach 160°F (71°C). Depending on the oven, they may need about 17 minutes.
Yield
Makes 12 egg cups.
Storage and reheating
Refrigerate cooled egg cups in a covered container and use within 4 days. Reheat in the microwave for about 30 seconds, continuing as needed until the center reaches 165°F (74°C).
