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Cooking spray
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
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Preheat oven to 350°F and generously spray a 12-cup muffin pan with cooking spray.
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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.
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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.
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In a large bowl, whisk eggs, garlic powder, oregano and mustard thoroughly until well combined. Stir in spinach, bell pepper and cheese.
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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
Nutrition
Calories: 210Total Fat:16 g
Saturated Fat:4 g
Sodium: 180mg
Carbohydrate:9 g
Fiber: 2g
Total Sugar: 1g (Added Sugar:0 g)
Protein:9 g
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