Walnut & Oat Crusted Veggie Egg Cups
DESCRIPTION
The perfect grab and go breakfast, these Walnut and Oat Crusted Veggie Egg Cups are great to meal prep for the week.
Total Time
Prep Time
30 Mins
Cook Time
45 Mins
Total Time
1 Hr, 15 Mins
Nutrition
Calories
200 cal
Total Fat
15 g
Saturated Fat
3 g
Trans Fat
0 g
Polyunsaturated Fat
5 g
Monounsaturated Fat
5 g
Cholesterol
145 mg
Sodium
180 mg
Carbohydrates
9 g
Dietary Fiber
2 g
Total Sugars
1 g
Protein
9 g
Calcium
80 mg
Iron
80 mg
Potassium
110 mg
Ingredients
- 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
Preparation
- 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.