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.
