Walnut Oat Crusted Veggie Egg Cups Recipe

Walnut Oat Crusted Veggie Egg Cups Recipe

Ingredients:

• 1 1/2 cup oats
• 1/4 cup extra virgin olive oil
• 2 tablespoon cold water
• 1/2 teaspoon garlic powder
• 1 tablespoon mustard powder
• 1 red bell pepper
• 3/4 cup walnuts
• 1/4 teaspoon salt
• 9 eggs- brown
• 1 teaspoon oregano
• 1 cup baby spinach
• 3/4 cup cheddar cheese

Recipe :

• Step 1 Preheat the oven and grind the oats

  Preheat oven to 180°C and generously grease a 12-cup muffin pan with oil. 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.

• Step 2 Bake the oat-walnut mix and whisk the eggs

  Spoon walnut-oat crust mixture evenly (about 1 ¼ tablespoon each) into each muffin cup and press it into the bottom and partway 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.

• Step 3 Bake the muffins and serve!

  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.