These quick and easy Egg Muffins With Savory Oatmeal-Vegetable Crust are a healthy and gluten-free portable snack or breakfast for busy mornings.
At my house, egg muffins are a favorite go-to option for quick breakfasts. I’ve pretty much made them in every flavor out there—from hearty egg muffins with sausage or bacon, to lighter ones with lots of fresh herbs and finely chopped vegetables.
In this recipe, a savory oatmeal-vegetable crust adds another fresh twist to our beloved breakfast food. Most of us think of using oats in sweet dishes, but in these muffins, they take on a new, savory dimension. The oatmeal crust not only provides a delicious texture, but it also makes these muffins extra filling and nutritious. Plus, these muffins are a great way to sneak more veggies into your diet! Almost any combination works, so experiment to your heart’s content with zucchini, carrots, mushrooms, or even spinach. The key here is to keep the vegetables chopped small so they cook evenly and fit well into the muffin cups. Packed with fiber, veggies, and protein, these deliciously satisfying egg muffins are the perfect breakfast or portable snack for busy mornings!
Are These Egg Muffins with Savory Oatmeal-Vegetable Crust Healthy?
Yes! These egg muffins are packed with protein from the eggs and fiber from the oats and vegetables, making them a well-rounded choice for breakfast or a snack. They fit into a variety of diet plans, including Whole30 (if you swap oats for a compliant crust) and low-carb diets. The mix of broccoli, red peppers, and onion adds some vitamins and minerals, while the oats keep you full longer.
If you’re looking to reduce carbs even further, you could swap out the oatmeal crust for cauliflower rice, making this recipe more keto-friendly.
Versatile Savory Oats
Savory oats are the hidden gem of the breakfast world! We’re all used to eating oats topped with maple syrup, cinnamon, or sweet fruit, but savory oatmeal opens a world of possibilities. To start, you can make your oatmeal base with everything from dried herbs to cheese. Rather than milk or water, you can use a rich vegetable broth. A great topping idea is to make a Tex-Mex bowl by stirring in some sweetcorn and black beans, then topping with salsa, a dollop of sour cream, and sliced avocado. I also love to stir in some baby spinach, then top my savory oats with sautéed mushrooms, a boiled egg, and a dash of sriracha.
This recipe takes that concept to the next level by turning oatmeal into a delicious crust for egg muffins. The savory vegetable oatmeal crust has a satisfying crunch on the edges and a softer texture inside, complementing the creamy scrambled eggs perfectly.
How to Make Ahead and Store
These egg muffins are perfect for meal prep! Store them in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 1 month. To reheat, pop them in the microwave for about 30 seconds if refrigerated, or a bit longer if you’re reheating them from frozen.
Serving Suggestions
These egg muffins with savory oatmeal-vegetable crust are a great on-the-go breakfast choice. But for a well-balanced brunch or light lunch, they also pair beautifully with a simple Cucumber Chickpea Salad or this unique Guacamole Salad. For a heartier meal, serve with a side of Roasted Sweet Potatoes And Apples and a bright, sweet Watermelon Fruit Salad. Complete your brunch or light lunch with a Raspberry Smoothie or an easy, sweet Strawberry Milk.
Recipe
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 Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Can you make the oatmeal cup ahead of time? Then the next day add the eggs to cook
Yes, that should work. Jsut make sure to store them in the fridge in an airtight container.