1 ½ cups old-fashioned oats
¾ cup chopped 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.
Recipe and photo courtesy of California Walnuts
Total Fat:16 g
Saturated Fat:4 g
Total Sugar: 1g (Added Sugar:0 g)