I ate these little beauties for lunch, afternoon and late night snack yesterday and breakfast this morning.
They’re only about 40 calories each, fairly low carb and pretty darn healthy.
I made up this recipe from my love for veggies, bread crumbs and cheese and a desire to try out little paper mini muffin cups.
They came out so good and would be a wonderful party appetizer.
You’ll need a non stick mini muffin pan of 24 and 24 paper mini muffin cups.
1.) A 6 ounce bag of baby spinach leaves, I used organic, about 6 cups.
2.) One cup reduced fat shredded cheddar cheese.
I’m sure mozzarella would work great, too.
3.) One can of artichoke hearts in water (the kind with salt and citric acid, not oil) – a 14 ounce can.
I got mine at Trader Joe’s.
4.) One whole large egg and two egg whites.
5.) One third cup seasoned bread crumbs, I buy whole wheat seasoned ones from 4C brand.
6.) One tablespoon Parmesan cheese, I just used the Kraft shaky kind.
7.) Olive oil spray or any cooking spray.
8.) A dash of salt and pepper and/or garlic salt and a few dashes of garlic powder, optional.
Tip: You can skip the salt if you don’t want them too salty and add it after cooking, if desired. The cheese, bread crumbs and artichokes already have salt in them.
Preheat your oven to 400 degrees.
Chop up the spinach leaves into smaller pieces, ribbons or shreds, this is just to make them fit in the little cups, don’t worry about how they look.
Drain the artichoke hearts and either chop them into little pieces, or you can even crumble them very well with your hands.
Put the veggies in a very large mixing bowl. Reserve one heaping tablespoon of your cheddar cheese to use as a topping/garnish. Add the rest of the cheddar to the bowl.
Lightly beat the whole egg and add that and the two egg whites to the bowl.
Reserve one tablespoon of your bread crumbs to use as a topping/garnish and add the rest to the bowl.
Optional: Add a dash of salt and pepper or garlic salt and a couple of dashes of garlic powder to the bowl.
Mix all ingredients very well with a large spoon.
Psst: You can use your clean hands at the end to really distribute everything, or not. I did.
Put the paper cups in the muffin tins and spray the inside of the paper cups lightly with the olive oil or other cooking spray.
Spoon about a tablespoon of the mixture into each cup. Press down with a spoon or your fingers to kinda get it all in.
Bake at 400 for 10 minutes.
In a small bowl or dish, put the remaining cheddar cheese, the Parmesan and the remaining tablespoon of breadcrumbs and mix them together.
Remove the bites from the oven (with mitts of course) and sprinkle the bread crumb and cheese “topping/garnish” lightly over the tops of them.
Put them back in the oven and bake for another 5 minutes, so about 15 minutes total, or until the eggs are set and cooked through and the tops look lightly browned at the edges.
I know ovens can vary, so check them at about 12 minutes to make sure they don’t overcook.
It’s hard to wait, but they taste even better if you let them cool for 10 or more minutes.
Calories: For my whole batch of 24 bites, I estimated it was about 900 calories, total. That’s only about 40 calories each.
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