The perfect grab and go breakfast, these Walnut and Oat Crusted Veggie Egg Cups are great to meal prep for the week.
Cooking spray
1 ½ cups old-fashioned oats
¾ cup chopped California walnuts
¼ cup extra virgin olive oil
¼ teaspoon salt
2 tablespoons cold water
9 large eggs
½ teaspoon garlic powder
1 teaspoon dried oregano leaves
1 tablespoon stone ground Dijon mustard
1 cup baby spinach, coarsely chopped
1 small red bell pepper, diced
¾ cup extra sharp shredded cheddar cheese
Preheat oven to 350°F and generously spray a 12-cup muffin pan with cooking spray.
In the bowl of a food processor, pulse the oats until fine and flour-like. Add the walnuts and pulse until blended with oat flour. Pulse in the olive oil, salt and water until the mixture comes together.
Spoon walnut-oat crust mixture evenly (about 1 ¼ tablespoons each) into each muffin cup and press it into the bottom and part way up the sides. Bake 25 minutes, until crust begins to brown. Cool on a wire rack 10 minutes.
In a large bowl, whisk eggs, garlic powder, oregano and mustard thoroughly until well combined. Stir in spinach, bell pepper and cheese.
Fill each muffin cup evenly with egg-veggie mixture and bake 20 minutes, or until the eggs are set. Cool slightly on a wire rack before removing the egg cups by carefully inserting a sharp knife between the crust and the muffin pan.
This simple and easy snack box features a variety of protein options including a hard-boiled egg, spiced walnuts, and hummus, while crisp carrots, cucumbers and seeded crackers are perfect for dipping.
Walnuts, quinoa and cheese are baked together with Italian seasonings to make these chewy crunchy bites. Pizza sauce for dipping adds to the Italian flavor.
