Mini Spinach,Tomatoes,& Cheese Egg Casseroles

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 57.3
  • Total Fat: 1.6 g
  • Cholesterol: 33.3 mg
  • Sodium: 153.8 mg
  • Total Carbs: 2.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 7.5 g

View full nutritional breakdown of Mini Spinach,Tomatoes,& Cheese Egg Casseroles calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    1- Green Giant Chopped Spinach (Frozen) - 9 oz container
    1- Can Del Monte Petite Cut Tomatoes - No Salt
    1- 16 oz Egg Whites Carton
    2 - Large Eggs
    1/2 Cup - reduced fat Shredded Mozzerella
    Pam - Olive Oil Cooking Spray

    Cupcake Pan - that holds 12 Cupcakes


Drain Tomatoes throughly or it will take longer to cook - you want to make sure the eggs are baked throughly. :)


- Spray Cupcake Pan with Cooking Spray.
- Cook Spiniach in the Microwave - 4-6 minutes (Depending on your microwave) & let cool
- Drain Tomatoes in the sink.
- Egg whites and two large eggs into one bowl and mix.
- Spoon cooked spinach into each cupcake hole.
- Place tomatoes ontop
- Pour even amount egg mixture ontop and then top with a few sprinkles of cheese.
-Place in oven for 20-30 minutes at 350 degrees until cooked.

Serving Size: makes 12 regular size "cupcakes"

Number of Servings: 12

Recipe submitted by SparkPeople user INJEEP21.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.