Walnut & Oat Crusted Veggie 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. Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes!
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Walnut & Oat Crusted Veggie Egg Cups
Persons
12
Serving Size
1 Egg Cup
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour, 15 minutes
Ingredients
- Cooking spray
- 1 1/2 C. Old-Fashioned Oats
- 3/4 C. Chopped Walnuts
- 1/4 C. 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
Instructions
- 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.
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