Spinach, Tomato, and TVP Breakfast Casserole
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 139.8
- Total Fat: 1.0 g
- Cholesterol: 3.5 mg
- Sodium: 758.9 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 3.7 g
- Protein: 23.7 g
View full nutritional breakdown of Spinach, Tomato, and TVP Breakfast Casserole calories by ingredient
Introduction
Adapted from Beachbody recipe. Substituted egg whites and tvp. Adapted from Beachbody recipe. Substituted egg whites and tvp.Number of Servings: 5
Ingredients
-
0.75 cup (not packed) Cottage Cheese, 2% Milkfat
1 tbsp Basil
5 spear, medium (5-1/4" to 7" long) Asparagus, fresh
4 cup Spinach, fresh
0.75 cup Bob's Red Mill TVP
2 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites
1 cup Tomatoes - sm cherry tomatoes
1 tsp Salt
Directions
1. Heat oven to 375� F.
2. Lightly coat 9�12-inch baking dish with spray. Set aside.
3. Combine pre-soaked TVP, eggs, cottage cheese, spinach, tomatoes, asparagus and basil in a large bowl; mix well. Season with salt and pepper, if desired.
4. Pour mixture into baking dish. Bake for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Serving Size: 5 Servings
2. Lightly coat 9�12-inch baking dish with spray. Set aside.
3. Combine pre-soaked TVP, eggs, cottage cheese, spinach, tomatoes, asparagus and basil in a large bowl; mix well. Season with salt and pepper, if desired.
4. Pour mixture into baking dish. Bake for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Serving Size: 5 Servings