These delicious spinach breakfast squares recipe was passed along to me by a friend recently. It will totally get people eating their spinach and it tastes great. Plus, if you make this recipe ahead of time you will have enough for each morning. In my world, that’s awesome.
You can store leftovers in an airtight container in the refrigerator. Once cooked it can be immediately frozen, but I recommend cutting it into squares first and storing them not touching in an airtight container lined with waxed paper. When ready to eat, remove a piece from the freezer, wrap loosely in a paper towel, and heat in the microwave for 1 minute, turn or flip, then add 30 -45 seconds or until hot. Enjoy!!
Delicious Spinach Breakfast Recipe
Printable Recipe below!
1 c. reduced-fat baking mix (I usually use Bisquick)
2 egg whites
1/4 c. fat-free or low fat milk
1/4 c. finely chopped onion
1 10oz. pkg. of frozen chopped spinach, thawed
1 1/2 c. fat-free cottage cheese
3/4 c. low-fat or fat-free Monterey Jack cheese, shredded
1/2 c. Parmesan cheese. grated
2 egg whites
1 tsp. dried minced onion
Preheat oven to 350 degrees. Remove the thawed spinach from package, and press dry with a towel, removing as much moisture as possible.
In one bowl, combine the first five ingredients. Spread the batter into a greased 11″X7″ baking pan. In another bowl, combine the second set of ingredients. Gently spoon the mixture over the batter already in the pan.
Bake, uncovered, at 350 degrees for 28-30 minutes or until cooked through and golden brown. Check to be sure it is cooked all the way through, by inserting a into the center. It should come out clean. This makes 6 servings, and thanks to my friend who gave me the recipe, it also has nutrition information provided. YES!
Nutrition Information: 1 piece equals 251 calories, 9 grams of fat (5 grams of saturated fat), 92 mg cholesterol, 725 mg sodium (this can be cut down by watching the type of baking mix you use), 21 grams carbohydrate, 2 grams fiber, 20 grams protein.
Photo Credit: Craig Bennett