Egg Muffins with Savory Oatmeal Vegetable Crust
User Reviews
5.0
9 reviews
Excellent
Egg Muffins with Savory Oatmeal Vegetable Crust
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These quick and easy Egg Muffins With Savory Oatmeal-Vegetable Crust are a healthy and gluten-free portable snack or breakfast for busy mornings.
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Ingredients
- 1 1/4 cup water
- 1 cup old-fashioned oats gluten-free, if needed
- 1/8 teaspoon salt plus additional for the eggs
- pinch of pepper
- 1/2 tablespoon olive oil
- 3/4 cup broccoli cut into very small pieces
- 1/3 cup red pepper diced
- 3 tablespoons onions diced
- 1 teaspoon seasoning salt
- 1 egg whites
- 3 large eggs
Instructions
- Preheat your oven to 375°F and generously spray a muffin tin with cooking spray.
- In a medium pot, combine the water, oats, 1/8 teaspoon salt, and a pinch of pepper. Bring to a boil on high heat. Boil, stirring constantly, until the water is absorbed and the oatmeal is very thick, about 2 minutes. Transfer into a large bowl to cool.
- Heat the olive oil in a medium pan over medium-high heat. Add in the broccoli, red pepper, onion, and seasoning salt, and cook until lightly browned, about 3-4 minutes.
- Add the cooked vegetables into the bowl with the oats, along with 1 of the egg whites, and stir until well mixed. Your batter will be very moist.
- Divide the batter between 8 of the muffin cavities, about 3 tablespoons per cavity. Press the oat mixture flat into each cavity, and then use a small spoon, or your fingers 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.
- Bake until the edges of the cup are lightly brown, crispy, pull away from the sides of the cavity, and the bottom of the cup feels set, about 30 minutes. Reduce the oven temperature to 350°F.
- In a medium bowl whisk together the 3 eggs and a pinch of salt and pepper. Divide the mixture between the cooked oatmeal cups, filling about 3/4 of the way up.
- Bake until the eggs feel set, about 10-12 minutes.
- Let cool completely in the pan, and then run a very sharp knife around the outsides of the cup to remove.
Nutrition Information
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Calories
78kcal
(4%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
61mg
(20%)
Sodium
362mg
(15%)
Potassium
110mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
335IU
(7%)
Vitamin C
16mg
(18%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 362mg | 15% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 16mg | 18% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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