Vegetarian Breakfast Puffs: feta and spinach
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 110.2
- Total Fat: 5.5 g
- Cholesterol: 49.8 mg
- Sodium: 283.9 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.0 g
- Protein: 9.5 g
View full nutritional breakdown of Vegetarian Breakfast Puffs: feta and spinach calories by ingredient
Introduction
This is a riff on another recipe I found online, but using a mix of tofu, eggs, spinach, feta, and other goodies. It freezes well, making it a quick treat in the mornings. Just pop it in the microwave or toaster oven with your toast. This is a riff on another recipe I found online, but using a mix of tofu, eggs, spinach, feta, and other goodies. It freezes well, making it a quick treat in the mornings. Just pop it in the microwave or toaster oven with your toast.Number of Servings: 24
Ingredients
-
5 eggs
1 block silken tofu
1 16 oz container cottage cheese (I use 2%)
1/2 cup whole wheat flour (I like whole wheat white flour)
1 teaspoon baking powder
1 8 oz package feta cheese, crumbled
1 10 oz package frozen chopped spinach, thawed, water squeezed out (I use double paper towels, or a clean kitchen towel for this)
5-7 mushrooms, diced small
1/2 - 1/4 onion, diced
1 tablespoon butter (or less) to saute onions and mushrooms
8 morningstar sausage patties (the entire box), cooked, and diced small
Directions
Preheat oven to 350 degrees
beat eggs and tofu together until fairly smooth (silken tofu is paramount for this). I suggest using a hand mixer for this.
Saute mushrooms and onions together in butter until soft and yummy smelling, cool slightly, then add to egg/tofu mixture
Add all other ingredients, and mix gently with a wooden spoon.
Line 2 basic muffin tins with either aluminum or paper muffin cups, or stick a small piece of wax paper on the bottom, and then spray with cooking spray.
Divide evenly between two muffin pans (24 muffins) (if you only have one pan like me, then this works out to a full 1/3 cup each scoop)
Bake in 350 degree oven for 25-30 minutes until firm, and lightly golden. Enjoy
Serving Size: 1 muffin (1/3 cup)
To freeze: cool outside of pan, then remove wrap. Stick it in a freezer bag and freeze. I recommend using wax paper between layers.
To reheat: pop in the microwave for 30 sec - 1 minute, or until heated through, or stick in a toaster oven and heat to taste.
This can be mixed up the night before just fine and left in the refrigerator, then baked in the morning.
Number of Servings: 24
Recipe submitted by SparkPeople user ROBIN213.
beat eggs and tofu together until fairly smooth (silken tofu is paramount for this). I suggest using a hand mixer for this.
Saute mushrooms and onions together in butter until soft and yummy smelling, cool slightly, then add to egg/tofu mixture
Add all other ingredients, and mix gently with a wooden spoon.
Line 2 basic muffin tins with either aluminum or paper muffin cups, or stick a small piece of wax paper on the bottom, and then spray with cooking spray.
Divide evenly between two muffin pans (24 muffins) (if you only have one pan like me, then this works out to a full 1/3 cup each scoop)
Bake in 350 degree oven for 25-30 minutes until firm, and lightly golden. Enjoy
Serving Size: 1 muffin (1/3 cup)
To freeze: cool outside of pan, then remove wrap. Stick it in a freezer bag and freeze. I recommend using wax paper between layers.
To reheat: pop in the microwave for 30 sec - 1 minute, or until heated through, or stick in a toaster oven and heat to taste.
This can be mixed up the night before just fine and left in the refrigerator, then baked in the morning.
Number of Servings: 24
Recipe submitted by SparkPeople user ROBIN213.