Mini Spinach,Tomatoes,& Cheese Egg Casseroles
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
Number of Servings: 12
Ingredients
-
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
Tips
Drain Tomatoes throughly or it will take longer to cook - you want to make sure the eggs are baked throughly. :)
Directions
- 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.
- 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.