Breakfast on the Go
- Number of Servings: 12
Ingredients
egg substiture (I use HyVee)I pkg of drained spinach1 can of hot rotel or mild if you like it less spicygarlic, salt & pepper is all to taste1 block of reduce fat cheddar cheese (I like sharp)lowfat cottage cheese
Add the following to a mixing bowl:
Cut cheese into small block bites, drain rotel juices, make sure your spinach is rinsed and dryed well, add the egg substitute, cottage cheese and mix. Season to taste with garlic, pepper & salt. Put in a 9X12 baking pan for 45-60 mins or into muffin pans at 350
Serving Size: Makes 12 even bars/muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SUDSUCKER7.
Cut cheese into small block bites, drain rotel juices, make sure your spinach is rinsed and dryed well, add the egg substitute, cottage cheese and mix. Season to taste with garlic, pepper & salt. Put in a 9X12 baking pan for 45-60 mins or into muffin pans at 350
Serving Size: Makes 12 even bars/muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SUDSUCKER7.
Nutritional Info Amount Per Serving
- Calories: 98.6
- Total Fat: 4.2 g
- Cholesterol: 13.3 mg
- Sodium: 344.7 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 0.9 g
- Protein: 11.5 g
Member Reviews
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CJYOUCANDOIT
I enjoyed this recipe. I used the mild Rotel tomatoes, one full carton of egg substitute, 2 cups of fat free cottage cheese, 8 oz of reduced fat cheddar. I did not check to see if this fit the calories. It worked out well for the recipe except next time I will drain the spinach and tomatoes better - 10/29/12