Savory Oatmeal Cups
These savory oatmeal cups are a protein-packed, veggie-filled, portable breakfast you can prep once and enjoy all week. They’re customizable, freezer-friendly, and perfect for busy mornings.
Ingredients
- 2 cups cooked old-fashioned oats about 1 cup dry oats cooked in water or broth
- 3 large eggs
- 1 cup shredded cheese cheddar, mozzarella, Monterey Jack, or a blend
- 1 cup finely chopped spinach or kale
- ½ cup diced vegetables bell peppers, onion, mushrooms, or your favorites
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder optional
- ¼ teaspoon smoked paprika optional
- Olive oil or nonstick spray for greasing the muffin tin
Instructions
- Preheat the Oven
- Set your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with nonstick spray or olive oil.
- Prepare the Oat Base
- In a large mixing bowl, combine the cooked oats, eggs, and shredded cheese. Stir until well combined and the mixture resembles a thick batter.
- Add the Veggies
- Stir in the chopped spinach and any additional vegetables you’re using. Mix until evenly distributed.
- Season the Mixture
- Add salt, pepper, and any optional seasonings like garlic powder or smoked paprika.
- Fill the Muffin Tin
- Spoon the mixture into the muffin cups, filling each one to the top. Press down lightly with the back of a spoon to help them hold their shape while baking.
- Bake
- Place the muffin tin in the oven and bake for 20–25 minutes, or until the cups are firm and lightly golden around the edges.
- Cool and Serve
- Let the savory oatmeal cups cool in the pan for 5 minutes, then run a knife around the edges to release them. Enjoy warm or cool completely for storage.