The perfect grab and go breakfast or quick snack, these Walnut and Oat Crusted Veggie Egg Cups are great to meal prep for the week and will keep in the fridge. Gluten and dairy free.
SERVINGS: 12
INGREDIENTS:
1 ½ cups old-fashioned oats
¾ cup chopped walnuts or almonds
¼ cup extra virgin olive oil
¼ tsp salt
2 tbsp cold water
9 large eggs
½ tsp garlic powder
1 tsp dried oregano leaves
1 tbsp stone ground Dijon mustard
1 cup baby spinach, coarsely chopped
1 small red bell pepper, diced
¾ cup extra sharp shredded cheddar cheese
Extra virgin olive oil to coat muffin tin
METHOD:
Preheat oven to 180C / 350°F and generously coat a 12-cup muffin pan with olive oil.
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 for 10 minutes still in the muffin tin.
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.
Enjoy!
