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
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