Egg Muffins With Savory Oatmeal Vegetable Crust

Name: Egg Muffins With Savory Oatmeal Vegetable Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup Water; 1 cup Old Fashioned Oats, Gluten Free If Needed; 1/8 teaspoons Salt, Plus Additional For The Eggs; Pinch Of Pepper; 1/2 Tablespoons Olive Oil; 3/4 cups Broccoli, Cut Into Very Small Pieces; 1/3 cups Red Pepper, Diced; 3 Tablespoons Onions, Diced; 1 teaspoon Seasoning Salt; 1 Egg Whites; 3 Large Eggs

Servings: persons

1
Preheat oven to 375u00b0F and gegenrously spray a muffin tin with cooking spray.
2
In a medium pot, combine water, oats, 1/8 teaspoon salt and a pinch of pepper and bring to a boil on high heat. Boil, stirring constantly, until water is absorbed and oatmeal is very thick, about 2 minutes. Transfer into a large bowl to cool.
3
Heat olive oil in a medium pan over medium-high heat. Add broccoli, red pepper, onion and seasoning salt and cook until lightly browned, about 3-4 minutes. Add cooked veggies into the bowl with the oats, along with 1 egg whits and stir until well mixed. Your batter will be very moist.
4
Divide batter between 8 of the muffin cavities, which is about 3 tablespoons per cavity. Press the oat mixture flat into each cavity and then use a small spoon, or your fingers (easier) and press up the sides to make a cup. Make sure the sides have a little thickness to them, keeping the bottom as thin as possible with no holes in the cup that the eggs could run through.
5
Bake until edges of the cup are lightly brown, crispy and pull away from the sides of the cavity, and the bottom of the cup feels set, about 30 minutes. Reduce oven temperature to 350u00b0F.
6
In a medium bowl, whisk together the whole eggs and a pinch of salt and pepper. Divide mixture between the cooked oatmeal cups, filling about 3/4 full. Bake until eggs feel set, about 10-12 minutes.
7
Let cool completely in the pan and then run a very sharp knife around the outsides of the cup to remove. Devour.
8
Notes:
9
1. Make sure you are very generous when spraying the pan. These get sticky!
10
2. Do not remove from pan before they are completely cool, or they will not come out of the pan properly!

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/4 cup Water, 1 cup Old Fashioned Oats, Gluten Free If Needed, 1/8 teaspoons Salt, Plus Additional For The Eggs, Pinch Of Pepper, and more.

Yes, Egg Muffins With Savory Oatmeal Vegetable Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!