Blog / Recipes / Easter / Heart-Healthy / Mother's Day

Walnut & Oat Crusted Veggie Egg Cups

The perfect grab and go breakfast, these Walnut and Oat Crusted Veggie Egg Cups are great to meal prep for the week.
Makes 12 Servings
Hands-On Time: 
Total Time: 
About the Chef
A heart smart breakfast is quick and simple with California Walnuts' veggies egg cups! Learn how to make them for American Heart Month
Find out more at
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.