Average: 5 (2 votes)
Total time
1 hour, 5 minutes
12 servings
Serving Size
1 egg cup

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

  1. Preheat oven to 350°F and generously spray a 12-cup muffin pan with cooking spray.

  2. 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.

  3. 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.

  4. In a large bowl, whisk eggs, garlic powder, oregano and mustard thoroughly until well combined. Stir in spinach, bell pepper and cheese.

  5. 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


Calories: 210
Total Fat:16 g
Saturated Fat:4 g
Sodium: 180mg
Carbohydrate:9 g
Fiber: 2g
Total Sugar: 1g (Added Sugar:0 g)
Protein:9 g

Yield: 12 servings

Serving Size: 1 egg cup

How'd it Taste?

Anna B
How long can these keep in the fridge?
Hi Anna, I would say about 5 days, but use your best judgement!
Easy and delicious.
Nicole M
Can you freeze these
Hi Nicole! We haven't tried freezing these, but we do know they are great to meal prep & keep in the fridge for a few days. Let us know how it goes!

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