Bacon and Cheese Egg Squares
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 242.3
- Total Fat: 17.9 g
- Cholesterol: 38.0 mg
- Sodium: 852.2 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.4 g
- Protein: 19.3 g
View full nutritional breakdown of Bacon and Cheese Egg Squares calories by ingredient
Introduction
Easy egg breakfast that can be made ahead of time and reheated each morning Easy egg breakfast that can be made ahead of time and reheated each morningNumber of Servings: 16
Ingredients
-
4 packages of bacon (12oz each)
1 bag shredded cheddar cheese
1 10z package frozen chopped spinach
1 16oz bag frozen 3 pepper and onion blend
1 32oz container egg substitute (egg beaters)
Directions
1. Unwrap the frozen spinach, but leave in cardboard container and place in microwave on defrost.
2. While the spinach is defrosting, chop the bacon into small pieces, no larger than an inch square.
3. Once the spinach has defrosted, use the cardboard to squeeze out all excess moisture.
4. Mix together spinach, bacon, cheese and pepper and onion blend.
5. Once all of the above are well mixed, add the egg substitute and mix again.
6. Pour mixture into 2 greased 9x13 pans and bake in a 350F oven for 45 minutes or until golden brown on top.
7. Cut each pan into 8 squares and refrigerate until ready to reheat and eat.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user MANDIE722.
2. While the spinach is defrosting, chop the bacon into small pieces, no larger than an inch square.
3. Once the spinach has defrosted, use the cardboard to squeeze out all excess moisture.
4. Mix together spinach, bacon, cheese and pepper and onion blend.
5. Once all of the above are well mixed, add the egg substitute and mix again.
6. Pour mixture into 2 greased 9x13 pans and bake in a 350F oven for 45 minutes or until golden brown on top.
7. Cut each pan into 8 squares and refrigerate until ready to reheat and eat.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user MANDIE722.