In quiche you are looking for a new way to use oatmeal, look no further.
The following recipe is easy and versatile. The serving sizes are perfect for make-ahead meals and provide easy portability. Make a big batch over the weekend and have grab-and-go breakfasts all week.
Have fun and experiment with different vegetables and spices. Adding cheese to these would be delicious as well.
What flavors will you try?
Note: I did not measure the amounts of vegetables in the recipe. Use whatever you have on hand or your preferred vegetables.
Eggcelent Oatmeal Veggie Cups
Ingredients
- ¾ cup Coach’s Oats®
- ⅓ cup whole wheat flour
- ½ tsp. salt
- Pepper
- 2 ½ Tbsp. extra virgin olive oil (a little more for sautéing)
- 1 ½ cups egg or egg white substitute
- Chopped onions
- Chopped broccoli
- Spinach
Instructions
- In a medium sauce pan sauté vegetables until cooked to your preference. Let cool.
- Preheat oven to 350°.
- In a medium mixing bowl crumb together oats, flour salt and pepper and oil. Spray muffin tray with non stick spray. Press oat mixture into bottom of cups. Bake for 10 minutes.
- Combine vegetables, eggs, salt, pepper and any other spices. Pour egg mixture into muffin tins. Bake 20 minutes or until quiche are firm.
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