Breakfast on the Go
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Breakfast on the Go calories by ingredient
Number of Servings: 12
Ingredients
-
egg substiture (I use HyVee)
I pkg of drained spinach
1 can of hot rotel or mild if you like it less spicy
garlic, salt & pepper is all to taste
1 block of reduce fat cheddar cheese (I like sharp)
lowfat cottage cheese
Directions
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.
Member Ratings For This Recipe
-
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