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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.


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