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Savory Walnut Egg Cups

Photography Courtesy California Walnuts
Featured in September/October 2020
Ingredients

Nonstick cooking spray
1½ 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 Dijon mustard
1 cup baby spinach, coarsely chopped
1 small red sweet pepper, diced
¾ cup extra sharp shredded cheddar cheese

Instructions
  1. Preheat oven to 350°F and generously spray a 12-cup muffin pan with cooking spray.
  2. In a food processor pulse oats until fine and flourlike. Add walnuts and pulse until blended with oat flour. Pulse in olive oil, salt, and water until mixture comes together.
  3. Spoon walnut-oat crust mixture evenly (about 1¼ tablespoons each) into each muffin cup and press into bottom and partially up 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 until well combined. Stir in spinach, sweet pepper, and cheese.
  5. Fill each muffin cup evenly with egg-veggie mixture and bake 20 minutes or until eggs are set. Cool slightly on wire rack before removing egg cups by carefully inserting a sharp knife between crust and muffin pan. Makes 12 servings.

Recipe courtesy California Walnuts

Print Recipe

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