This post is written in partnership with The Quaker Oats Company. Thanks for supporting everything that makes nutrition happen!
Quaker recently conducted a survey across the US to find out how breakfast trends look across regions and found that people in both the Midwest and the South prefer savory options over sweet. I can 100% relate after living in both regions – I’m always looking to get creative with savory breakfast recipes!
Remember this savory green oatmeal? Still one of my go-to recipes for oats and just one of the million reasons why oats serve as a top pantry essential for me. Regardless of whether you’re craving something sweet or savory, they’re versatile enough to be the blank canvas for either. Compared to other refined grains, oats are a complex carbohydrate that are 100% whole grain, with every ½ cup serving providing a good source of vitamins + minerals like vitamin B1, magnesium, phosphorus, and manganese. Every ½ cup of uncooked Quaker Oats is also a good source of fiber, providing 4 grams of total fiber (including 2 grams of soluble fiber), which can help support a healthy digestive system.
My favorite breakfast ingredients always include eggs and oats so I decided to combine everything into one convenient recipe! These savory oatmeal egg muffins are not only great to prep for a grab and go breakfast option, but works well anytime of day. You’ll get fiber, protein, and fats. I used turkey bacon and spinach as part of the oat crust, but feel free to add in your favorite veggies and fillings as well.
A note about the baking pan: I’ve found that this works best with silicone muffin pans (truly one of the best baking tools – nothing sticks!). However, if you’re using a traditional baking pan, I’d recommend a spray of olive or avocado oil so that each individual muffin comes out easier.
When you’re making the oatmeal cups, fill each single spot first and then press down in the middle so that the oatmeal filling comes up on the sides, like the photo above. That way, you’ll leave enough room for the eggs. Don’t worry too much if you have a gap or two – the eggs will bake right over it.
Feeling inspired? Or maybe you have a tried and true oatmeal recipe of your own that’s worthy of sharing? Well, it’s a good time to be an oatmeal fan! To further celebrate the versatility of the oats, Quaker launched its Oats Across America promotion in October. Share your own original recipe online at CookwithQuaker.com – using Quaker Old-Fashioned, Instant oats or other Quaker Oats product – and be entered for the chance to win $1,000 in one of the daily drawings. There’s also a chance for the recipe to be included in a Quaker Oats cookbook.
NO PURCHASE NECESSARY to enter. For more information and Official Rules visit CookwithQuaker.com. Promotion ends 12/31/19.
- ● 2 cups water
- ● 1.5 cups Quaker Old Fashioned Oats
- ● ¼ cup nutritional yeast
- ● 1 tbsp olive oil
- ● 1 cup fresh spinach
- ● ¼ cup fresh basil or oregano, chopped
- ● 4 slices turkey bacon, chopped
- ● 4 eggs
- ● 2 egg whites
- ● Salt + Pepper
- Pre-heat oven to 400F. Spray a muffin pan with a non-stick cooking spray.*
- In a cooking pot on high heat, add water and bring to a boil. Add oats and cook until all water is absorbed, stirring as you go for about 5 minutes. (Oatmeal should be thick consistency!) Remove from heat and allow to cool.
- In a separate medium pan, heat olive oil over medium - high heat and toss in turkey bacon. Stir and cook for 6-7 minutes, until bacon is brown and crispy.
- Toss in spinach and cook until wilted (around 2-3 minutes). Transfer to cooked oatmeal and add in both nutritional yeast and egg whites. Stir to combine well.
- Divide the oatmeal batter evenly into the muffin pan. (about ¼ cup per muffin). Press down along the sides to form a cup shape.
- Place in oven and bake for 30 minutes until cups form a golden-brown crust.
- Whisk together eggs and divide eggs evenly into each cup.
- Evenly distribute chopped basil over each cup.
- Bake for 12 minutes, or until eggs are set (top should feel firm).
- Allow to cool for 15 minutes and remove from muffin pan.
- Store in fridge up to 5 days or store in freezer up to 2 months (pop in microwave for 45 seconds when reheating from the freezer!)
- *Spray pan generously to allow easier removal of the oatmeal cups after cooling - or use a silicone muffin pan as an alternative option.
