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Baked Oatmeal Cups (Savory Veggie)

Vegetarian
High-Fiber
High Protein
Baked Oatmeal Cups (Savory Veggie)
Meal Slot:
Dinner
Prep Time:
15
minutes
Cook Time:
40
minutes
Calories:
440
Kcal
Protein:
28
g
Carbs:
48
g
Fat:
14
g
Cuisine:
American
Allergens:
Gluten; Dairy; Eggs
Serves:
4
Description

Rolled oats baked with eggs, mixed vegetables, and cheese into savory muffin cups—high‑fiber, meal‑prep friendly breakfasts that reheat well for busy mornings.

Ingredients
  • 2 cups rolled oats
  • 3 large eggs
  • 1 cup milk
  • 1 cup shredded cheese
  • 1 cup mixed vegetables (pepper, spinach, corn)
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt, pepper to taste
Directions
  1. Heat oven to 375°F (190°C). Grease a muffin tin.
  2. Whisk eggs, milk, oil, garlic, salt, and pepper; stir in oats, cheese, and vegetables.
  3. Divide among cups and bake 25–30 minutes until set.
  4. Cool slightly; serve warm or refrigerate for later.

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