• 1 ½ cups old-fashioned oats
  • ¾ cup chopped walnuts
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon salt
  • 2 tablespoons cold water
  • 9 large eggs
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon stone ground mustard
  • 1 cup baby spinach, coarsely chopped
  • 1 small red bell pepper, diced
  • ¾ cup extra sharp shredded cheddar cheese


  1. Preheat oven to 180°C and generously grease 12-cup muffin pan with oil.
  2. In the bowl of a food processor, pulse the oats until fine and flour-like. Add the walnuts and pulse until blended with oat flour. Pulse in the olive oil, salt and water until the mixture comes together.
  3. Spoon walnut-oat crust mixture evenly (about 1 ¼ tablespoons each) into each muffin cup and press it into the bottom and part way up the sides. Bake 25 minutes, until crust begins to brown. Cool on a wire rack 10 minutes.
  4. In a large bowl, whisk eggs, garlic powder, oregano and mustard thoroughly until well combined. Stir in spinach, bell pepper and cheese.
  5. Fill each muffin cup evenly with egg-veggie mixture and bake 20 minutes, or until the eggs are set. Cool slightly on a wire rack before removing the egg cups by carefully inserting a sharp knife between the crust and the muffin pan.