Quick and easy, Oatmeal Crust Egg Muffins make a healthy and perfect busy morning breakfast. Low in calories, yet full of delicious flavour, you definitely won’t be skipping breakfast with these muffins.
Oatmeal Crust Egg Muffins
Oatmeal Crust Egg Muffins is one of those breakfast recipes I love for its simplicity, delicious taste and great nutritional value
How to make Oatmeal Crust Egg Muffins
Little bits of broccoli and diced pepper is mixed into cooked oatmeal and pressed and shaped into a muffin tin. It is then baked for about 20 to 30 minutes.
This helps to firm it up and give it a crispy texture and golden colour. Three eggs are then whisked and divided between the baked oatmeal cups, and baked for 10 more minutes until the eggs are set. Easy right?
Remember this is just a basic recipe, meaning that it is really versatile. I sometimes substitute broccoli for chopped spinach and peppers for sweetcorn.
Make use of the veggies you have or prefer. Season with cayenne pepper to create a spicier breakfast or snack or even add some dried mixed herbs to the egg mixture. Now, don’t you just love the versatility of this recipe, ensuring prefered taste and ingredient selection?
These simple tips will ensure perfect muffins always
- The muffin tin should be well sprayed with cooking spray.
- When forming the oatmeal cups in the muffin tin, make the sides thicker than the base which should be thin. The thin base will ensure that the bottom of the muffin is not soggy.
- Although the base should be thin, there must not be any holes or gaps in it, as this will cause the egg to run through.
- The muffins should be cool before removing from the tin
Still hungry for more?
Quick and easy, Oatmeal Crust Egg Muffins make a healthy and perfect busy morning breakfast. Low in calories, yet full of delicious flavour, you definitely won't be skipping breakfast with these muffins.
- 1 ¼ cups / 310ml water
- 1 cup / 90g oats
- ¼ tsp salt
- ½ Tbsp / 7ml oil
- ½ cup / 90g uncooked broccoli chopped into small pieces NOTE 1
- 1 small red pepper diced NOTE 2
- 1 tsp salt
- 1 egg white
- 3 large eggs
- salt and pepper to taste
- cayenne pepper optional NOTE 3
- mixed dried herbs optional NOTE 3
Preheat oven to 180 °C / 375ºF and spray a muffin tin with cooking spray.
In a pot, combine the water, oats, and salt and bring to a boil . Boil, stirring to ensure that it does not burn,
Cook for about 2 minutes until the water is absorbed.
The oatmeal will be very thick at this stage. Remove pot from the stove and allow to cool while you prepare the vegetables.
Heat the oil in pan over medium heat. Add in the broccoli, red pepper, and salt and pepper and cook until lightly browned, about 3 minutes. Remove from the stove and add to the cooked oats. Drop in the egg white and stir until combined.
Divide the mixture into 8. Press the oat mixture into the muffin tin and then and press up the sides to form a cup. When forming the oatmeal cups in the muffin tin, make the sides thicker than the base. The base should be as thin as possible The thin base will ensure that the bottom of the muffin is not soggy.
Although the base should be thin, there must not be any holes or gaps in it, as this will cause the egg to run through.
Bake for about 20 minutes until the edges of the cup are lightly brown, crispy and pull away from the inside of the muffin tin. The bottom of the cup should feel firm and set, Reduce the oven temperature to 160°C / 350ºF.
Whisk together the 3 eggs and salt and pepper. and cayenne pepper or mixed herbs if using Divide the mixture between the cooked oatmeal cups,Fill up to 3/4 in each cup
Bake until the eggs feel set, about 10 minutes.You can bake it for a lesser time if you prefer the eggs softer.
Remove from muffin tin when cool by running a knife around the outsides of the cup to loosen and remove.
1.Substitute chopped spinach for broccoli if preferred
2.Substitute frozen or fresh sweetcorn for red pepper
3.Optional seasonings and flavourings include cayenne pepper and mixed herbs