Walnut & Oat Crusted Veggie Egg Cups
1. Preheat oven to 350°; spray standard 12-cup muffin pan with cooking spray. In food processor, pulse oats to fine, flour-like consistency; add walnuts and pulse until combined. Add oil, 1/4 teaspoon salt and 2 tablespoons cold water; pulse until mixture sticks together.
2. Press about 1¼ tablespoons oat mixture into bottom and partially up sides of cups in prepared pan; bake 25 minutes or until crust begins to brown. Cool 10 minutes on wire rack.
3. Fill cups with bell pepper, spinach and cheese. In large bowl, whisk eggs, mustard, oregano and garlic powder; pour into cups and bake 20 minutes or until internal temperature reaches 160°.
- Per serving (2 cups):
- 30 g (6g Saturated) Fat
- 285 mg Cholesterol
- 342 mg Sodium
- 18 mg Carbohydrates
- 4 g Fiber
- 2 g Sugars
- 0 g Added Sugars
- 18 g Protein
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Nutritional Information
- Per serving (2 cups):
- 30 g (6g Saturated) Fat
- 285 mg Cholesterol
- 342 mg Sodium
- 18 mg Carbohydrates
- 4 g Fiber
- 2 g Sugars
- 0 g Added Sugars
- 18 g Protein
Directions
1. Preheat oven to 350°; spray standard 12-cup muffin pan with cooking spray. In food processor, pulse oats to fine, flour-like consistency; add walnuts and pulse until combined. Add oil, 1/4 teaspoon salt and 2 tablespoons cold water; pulse until mixture sticks together.
2. Press about 1¼ tablespoons oat mixture into bottom and partially up sides of cups in prepared pan; bake 25 minutes or until crust begins to brown. Cool 10 minutes on wire rack.
3. Fill cups with bell pepper, spinach and cheese. In large bowl, whisk eggs, mustard, oregano and garlic powder; pour into cups and bake 20 minutes or until internal temperature reaches 160°.