These spinach popouts are one of my favorite easy breakfast recipes. They've got everything you need to start the day off right - vegetables, protein, and carbs - and on top of it all, they freeze beautifully so you can stock up your freezer and then use them to make your mornings go smoothly.
- 3 Tbsp. extra virgin olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced, about 1 tsp.
- 1 lb. frozen chopped spinach
- 1/4 tsp. salt or to taste
- 1/4 tsp. black pepper or to taste
- 1/8 tsp. nutmeg
- 1 cup ricotta cheese
- 1 1/2 cups cooked brown or white rice (can also purchase frozen)
- 2 eggs beaten
- Preheat oven to 375 degrees. Spray or grease two mini-muffin tins or two regular muffin tins.
- In a medium pot, heat the oil over a medium heat. Add the onions and garlic and saute until the onions are translucent, about 5 minutes.
- Add the frozen spinach, salt, pepper, and nutmeg and cook for 2 more minutes.
- Add the ricotta cheese and turn off the heat.
- Blend with an immersion blender (easiest clean up), regular blender, or food processor.
- Stir in the rice and eggs. Spoon the mixture into a mini-muffin tins (Note: I only have one mini-muffin pan, so I just spoon the extra into a regular muffin pan).
- Bake for 20 minutes if using a mini-muffin tin or 25 minutes if using a regular muffin tin.
Do Ahead or Delegate: Chop the onion, mince the garlic, make and refrigerate the complete mixture, or fully prepare the dish and refrigerate or freeze. Scramble Flavor Booster: Add paprika or more nutmeg. Nutritional Information Per Serving (% based upon daily values): Calories 180, Total Fat: 9g, 15%; Saturated Fat: 4g, 21%; Cholesterol: 74mg, 25%; Sodium: 334mg, 14%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 2g, 6%; Sugar: 1g; Protein: 8g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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