Spinach, Tomato & Onion Breakfast Bars
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 104.9
- Total Fat: 4.6 g
- Cholesterol: 64.3 mg
- Sodium: 253.4 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 1.6 g
- Protein: 7.0 g
View full nutritional breakdown of Spinach, Tomato & Onion Breakfast Bars calories by ingredient
Introduction
These are very similar to on the go breakfasts made in muffin cups. Easier to bake with less cleanup and more portions per batch. One key to success is making sure the vegetable mix is well drained before adding to the egg mixture. These are very similar to on the go breakfasts made in muffin cups. Easier to bake with less cleanup and more portions per batch. One key to success is making sure the vegetable mix is well drained before adding to the egg mixture.Number of Servings: 20
Ingredients
-
10.5 cup Diced Tomatoes (three 4.5 oz cans diced tomatoes) or 8-10 roma tomatoes, diced.
1.5 cup chopped onions (frozen diced works also)
1 package (10 oz) Spinach, fresh (or 2 pkgs thawed frozen chopped spinach)
1 cup Sharp Finely Shredded Cheddar Cheese
6 large Eggs
2 cup Egg Beaters
3 tbsp Butter
Tips
Make sure the veggie mix is drained very well. You may need to adjust the cooking time if using a smaller pan. Experiment with other vegetables to suit your own tastes.
Directions
Melt butter and cook onions on medium heat until softened, stirring occasionally for 5-7 minutes. If using canned tomatoes drain them very very well before adding to the cooked onions. Add tomatoes to the onions and continue to cook until softened. Chop the spinach, layer over the top of the pan, and salt lightly.
Turn off the heat and put a lid on top. The spinach will steam and will maintain a bright green color. After about 20 minutes stir the mixture and turn into a colander over a bowl to drain. Drain well and save the vegetable broth to add to soups.
Preheat oven to 350 degrees.
Mix 6 eggs and 2 cups egg substitute in a mixing bowl. Add the vegetables, squeezing if necessary to remove as much liquid as possible. Stir in 1/2 cup grated sharp cheddar cheese and stir everything together.
Pour the mixture into a large jelly roll pan (mine is 12 x 16) or a 9 x 13 cake pan that has been greased or sprayed with non-stick spray. Add 1/2 cup cheese to the top and bake for about 30 minutes at 350.
Serving Size: Makes 20 2x3 in pieces
Number of Servings: 20
Recipe submitted by SparkPeople user DMSBRECIPES.
Turn off the heat and put a lid on top. The spinach will steam and will maintain a bright green color. After about 20 minutes stir the mixture and turn into a colander over a bowl to drain. Drain well and save the vegetable broth to add to soups.
Preheat oven to 350 degrees.
Mix 6 eggs and 2 cups egg substitute in a mixing bowl. Add the vegetables, squeezing if necessary to remove as much liquid as possible. Stir in 1/2 cup grated sharp cheddar cheese and stir everything together.
Pour the mixture into a large jelly roll pan (mine is 12 x 16) or a 9 x 13 cake pan that has been greased or sprayed with non-stick spray. Add 1/2 cup cheese to the top and bake for about 30 minutes at 350.
Serving Size: Makes 20 2x3 in pieces
Number of Servings: 20
Recipe submitted by SparkPeople user DMSBRECIPES.