Egg Muffins with Savory Oatmeal Vegetable Crust

Preheat oven to 375ºF and gegenrously spray a muffin tin with cooking spray.

In a medium pot, combine water, oats, 1/8 teaspoon salt and a pinch of pepper and bring to a boil on high heat. Boil, stirring constantly, until water is absorbed and oatmeal is very thick, about 2 minutes. Transfer into a large bowl to cool.

Heat olive oil in a medium pan over medium-high heat. Add broccoli, red pepper, onion and seasoning salt and cook until lightly browned, about 3–4 minutes. Add cooked veggies into the bowl with the oats, along with 1 egg whits and stir until well mixed. Your batter will be very moist.

Divide batter between 8 of the muffin cavities, which is about 3 tablespoons per cavity. Press the oat mixture flat into each cavity and then use a small spoon, or your fingers (easier) 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 edges of the cup are lightly brown, crispy and pull away from the sides of the cavity, and the bottom of the cup feels set, about 30 minutes. Reduce oven temperature to 350ºF.

In a medium bowl, whisk together the whole eggs and a pinch of salt and pepper. Divide mixture between the cooked oatmeal cups, filling about 3/4 full. Bake until 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. Devour.

Notes:
1. Make sure you are very generous when spraying the pan. These get sticky!
2. Do not remove from pan before they are completely cool, or they will not come out of the pan properly!