Colorful Cooking at Home - Walnut & Oat Crusted Veggie Egg Cups

This month, join Registered Dietitians Cassidy Butler and Eileen Bright as they make walnut and oat crusted veggie egg cups - the perfect nutrient-packed meal prep!

Recipe from: California Walnuts

Ingredients:

Cooking spray
1 ½ cups old fashioned oatmeal
¾ cup chopped walnuts
¼ cup extra virgin olive oil
¼ teaspoon salt
2 tablespoons cold water
9 large eggs
½ teaspoon garlic powder
1 teaspoon dried oregano
1 Tablespoon stone ground Dijon
1 cup baby spinach, coarsely chopped
½ red bell pepper, diced
¾ cup shredded sharp cheddar cheese

Directions:

Preheat oven to 350 degrees and generously spray a muffin tin 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 the oat flour. Pulse in the olive oil, salt, and water until the mixture comes together.

Spoon walnut-oat crust mixture evenly into the muffin cups (about 1 ¼ tablespoons) and press up the sides about halfway up. Bake 25 minutes until crust begins to brown. Cool for 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 eggs are set. Cool slightly before removing the egg cups by carefully inserting a sharp knife between the crust and the muffin pan.