Spinach Breakfast Bars

KCTS 9 Cooks

Spinach Breakfast Bars
Paula Nemzek for KCTS 9 Cooks

Eaten warm, cold or reheated, these breakfast bars start the day off right and are great as a snack. This is a base recipe, so add your choice of veggies to the mix. Sautéed mushrooms or roasted red peppers work well. Crumbled cooked bacon? Heavenly.

serves 12

1 10-ounce package baby spinach
1 cup chopped onion (about 1 medium onion)
1 teaspoon olive oil
1 cup all-purpose flour or gluten-free baking mix
1 teaspoon salt
1 teaspoon baking powder
2 eggs, beaten
1 cup milk (any kind)
1/4 cup butter, melted
dash Tabasco
1 8-ounce package shredded mozzarella or your choice of cheeses
1 tablespoon shredded Parmesan (optional)

Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch baking pan.

In a large skillet, heat olive oil and toss in onion and spinach. Cook over medium heat 5 minutes, until spinach is wilted, onions are slightly softened, and there is no excess moisture in the pan.

In a large bowl, whisk together flour, salt and baking powder. Whisk in eggs, milk and butter. Add Tabasco. Fold in spinach and onion mixture, and add shredded mozzarella. Stir until blended.

Pour mixture into prepared pan, top with shredded Parmesan, and bake 30 minutes, or until a toothpick comes out clean in the center. Cool slightly before cutting into bars.

Note: Instead of bars, try baking these in mini muffin cups. Adjust baking time to about 15 minutes.



In addition to calories and fat , carb info would be great for those of us who have diabetes


Calorie counts are easy to calculate using on-line calorie calculators, especially for a whole food recipe like this one. Also, it is an easy recipe to make substitutions. To me, recipes are "suggestions", a place to start. I modify them to work for me. :)
This is a great basic recipe with lots of room for variations.


I make a variation of this sometimes using roasted poblano chilies, and I often add kale to the spinach mixture. Pepper jack cheese also works well.
I usually make these as an appetizer(cutting them up small). I have a friend who likes this dish with some Salsa-always well received.

This is a great dish because you can make it your own and is very flexible.

Have also made with rice flour as a gluten free alternative.


I think these look delicious! To those who shy away from them because of fat or calorie content, please feel free to alter it to suit your idea of "healthy" - use egg substitute and low fat cheese. As for me, I would rather have whole foods that are delicious and satisfying and just eat them in smaller portions if I feel I need to.


Great idea, but these are not very healthy - high fat, saturated fat & sodium content make it a poor choice. Agree with earlier post -need nutritional content with recipes.


what would be helpful is the calorie and fat content of these recipes.


what would be helpful is the calorie and fat content of these recipes.


I would like to try this recipe because it can be made gluten free plus I love spinach!

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