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
- Preheat oven to 350°F and generously spray a 12-cup muffin pan with cooking spray.
- 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.
- 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.
- In a large bowl whisk eggs, garlic powder, oregano, and mustard until well combined. Stir in spinach, sweet pepper, and cheese.
- 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
