Walnut & Oat Crusted Veggie Egg Cups

These savory egg and veggie cups are another great idea for anyone looking to add a quick, pre-made meal or even just a healthy snack to their day. Combining proteins and healthy fats into one delicious package make this recipe worth a look!

California's farmers are working hard to produce local, affordable food using smart water technology. Our world-class conservation efforts consistently make California one of the most water efficient food producers around. Another reason to be proud of California and to “Keep the State on Your Plate!”

Ingredients:

• Cooking spray
• 1 ½ cups old-fashioned oats
• 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 leaves
• 1 tablespoon stone ground Dijon mustard
• 1 cup baby spinach, coarsely chopped
• 1 small red bell pepper, diced
• ¾ cup extra sharp shredded cheddar cheese

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.

4. Bake 25 minutes, until crust begins to brown. Cool on a wire rack 10 minutes.

5. In a large bowl, whisk eggs, garlic powder, oregano and mustard thoroughly until well combined. Stir in spinach, bell pepper and cheese.

6. 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.