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Vegan Egg Cups

Savory vegan egg cups made with chickpea flour, packed with spinach and mushrooms, perfect for meal prep and a healthy breakfast option.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 cups
Course: Breakfast, Snack
Cuisine: Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1.5 cups chickpea flour Base for the egg cups
  • 2 cups water To mix with chickpea flour
  • 1/3 cup nutritional yeast Adds cheesy flavor
  • 1/3 cup olive oil For moisture and flavor
  • 1 tsp salt For seasoning
  • 1 tsp paprika Adds flavor
  • 1 tsp oregano For aromatic flavor
Vegetable Filling
  • 1 cup spinach Chopped
  • 1 cup mushrooms Chopped

Method
 

Preparation
  1. Mix together everything except the spinach and mushrooms.
  2. Fold in the spinach and mushrooms.
  3. Grease 12 muffin tins well.
  4. Add batter about 3/4 of the way in each muffin cup.
  5. Bake at 375°F for 35 minutes.
  6. Let cool for 10 minutes, then use a knife to cut the edges loose to get them out.

Notes

Cool the cups fully, then store in an airtight container for up to 5 days. Reheat in the microwave or oven. Can be frozen for up to 3 months.