For today’s Sunday Funday, we were challenged to make savory recipes with oats.
This was a stumper. I typically only use oats in muffins and pancakes (both sweet) and the occasional baked oatmeal (also sweet).
I have huge issues with oatmeal texture so I had to search long and hard before finding some egg muffins with an oatmeal crust! It reminded me of mini quiche so I thought I’d give it a whirl.
I made some adjustments to the original recipe: more egg and some sausage for a bigger protein boost.
In the end, I wanted to love these more than I did. I don’t think there’s anything wring with the recipe per se, I just really don’t care for oatmeal and the savory ingredients didn’t do enough to camouflage the taste to my liking. Personally, I’ll be sticking with a crescent roll crust for my mini quiche, but if you are looking for a healthier or gluten-free option, this is a definite winner.
Here are more savory recipes with oats:
Egg Muffins with Savory Oatmeal Crust
Adapted from Food Faith Fitness
1 cup old fashioned oats
1 ¼ cups water
¼ teaspoon salt
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon black pepper
1 teapsoon olive oil
1 tablespoon onions, minced
¼ cup diced tomatoes
¾ cup chopped spinach
1 cloves garlic, minced
¼ cup cooked turkey sausage
Salt & pepper
¼ cup shredded cheddar
Place the oats, water, garlic power, onion powder, salt, and pepper in a small saucepan over medium heat. Bring to a boil and cook, stirring constantly, until all the liquid is absorbed. Set aside to cool.
Heat the olive oil in a skillet over medium heat. Add the onion and tomatoes and cook for 3 minutes or until beginning to soften. Add the spinach and garlic and cook for another minute. Stir into the oatmeal and set aside until cool enough to handle.
Preheat oven to 375 degrees F and spray a 12-cup muffin tin generously with nonstick cooking spray. Divide the oat mixture evenly between the cups (2-3 tablespoons each). Use fingers to press the oat mixture to the sides of the cup. Bake in the preheated oven for 25 minutes or until set.
Whisk together the eggs and season with salt & pepper.
Once the oat cups are cooked, remove from the oven to a wire rack. Place about 1 teaspoon of turkey sausage in each cup, followed by about 2 tablespoons of egg, and 1 teaspoon of cheddar.
Reduce oven temperature to 350 degrees F and bake for 10 minutes or until the egg is set.
Allow the cups to cool for a minimum of 10 minutes before removing, ideally, allow them to cool completely before removing to reduce the amount of sticking. Serve warm or freeze and reheat prior to serving.
Amy you made it so good, with all that veggies and meat as a savory filling. Love oats in savory form.ReplyDelete
It was hard coming up with savory oats but I think this was a good attempt Amy.ReplyDelete