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Savory Walnut Egg Cups

Savory Walnut Egg Cups Recipe

A new, rustic twist on the classic egg cup with this savory walnut egg cups recipe.
Course Breakfast
Servings 12 servings


  • c old fashioned oats
  • ¾ c chopped walnuts
  • ¼ c extra virgin olive oil
  • ¼ tsp salt
  • 2 Tbsp cold water
  • 9 eggs
  • ½ tsp garlic powder
  • 1 tsp dried oregano leaves
  • 1 tsp stone ground Dijon mustard
  • 1 c baby spinach, coarsely chopped
  • 1 red pepper, diced
  • ¾ c sharp cheddar cheese, shredded


  • Heat oven to 350ºF and generously spray 12-cup muffin pan with nonstick cooking spray.
  • In bowl of food processor, pulse oats until fine and flour-like. 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 1 1/4 tablespoons each) into each muffin cup and press into bottom and partially up sides. Bake 25 minutes until crust begins to brown. Cool on wire rack 10 minutes.
  • In large bowl, whisk eggs, garlic powder, oregano and mustard until well combined. Stir in spinach, bell 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 sharp knife between crust and muffin pan.