Savory Veggie Baked Oatmeal Cups
Enjoy a portable, high-fiber breakfast with these savory baked oatmeal cups, packed with fresh vegetables and melted cheese.
8 servings
Ingredients
- 2 cups Old-Fashioned Rolled Oats
- 2 Large Eggs
- 1.5 cups 2% Milk
- 1 cup Mixed Vegetables (e.g., bell pepper, onion, zucchini), finely chopped
- 1 cup Fresh Spinach, chopped
- 1 cup Shredded Sharp Cheddar Cheese, divided
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Garlic Powder
Instructions
Preheat oven to 375°F. Grease a 12-cup muffin tin or line with silicone liners. In a large bowl, whisk together the eggs and milk until well combined. Add the rolled oats, chopped vegetables, spinach, half of the shredded cheese, baking powder, salt, pepper, and garlic powder to the bowl. Stir until everything is evenly mixed. Divide the mixture evenly among the 12 prepared muffin cups. Top each cup with the remaining shredded cheese. Bake for 20-25 minutes, or until the centers are set and the edges are lightly golden brown. Let the cups cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Full macros and meal-plan integration are available in the KeyMacro app.