Walnut & Oat Crusted Veggie Egg Cups | CelebrateMORE.com

Walnut & Oat Crusted Egg Cups

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 12 Egg Cups

Serving Size: 1 Egg Cup

Walnut & Oat Crusted Egg Cups

A heart smart breakfast is made quick and simple with these Walnut & Oat Crusted Veggie Egg Cups, the perfect grab-and-go breakfast that are great for meal prep for the week. 


  • Cooking spray
  • 1 1/2 cups Old-Fashioned Oats
  • 3/4 Cup Chopped Walnuts
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 tsp. Salt
  • 2 Tbsp. Cold Water
  • 9 Large Eggs
  • 1/2 tsp. Garlic Powder
  • 1 tsp. Dried Oregano Leaves
  • 1 Tbsp. Stone Ground Dijon Mustard
  • 1 C. Baby Spinach, coarsely chopped
  • 1 Small Red Bell Pepper, diced
  • 3/4 C. 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 shared with permission by CA Walnuts