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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.
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Makes 12 Servings
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Hands-On Time: 
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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 https://bit.ly/2PNia9I
Ingredients
Directions
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.