Cheesy Spinach Cakes

I am always looking for options for a quick healthy side dish or grab and go breakfast items. A while back, in a local publication (I think that the hospital publishes) there was a recipe for these Cheesy Spinach Cakes. I changed some of the amounts because it called for more spinach than comes in a single bag and I only bought one bag and I wanted more substance so I added more cottage cheese. I also added in some jalapeno to give it a little more kick.

The resulting 'cake' is tasty. My son didn't care for them, my daughter won't eat them because they have spinach in them and my husband didn't try them yet - so at this point, they are all mine!. I enjoyed them and according to Cook'n (the recipe software I use), they are only 55 calories per cake and 6 grams of protein, which I think makes them perfect for an on the go breakfast following my workout or a satisfying side.

Cheesy Spinach Cakes

5 ounces bag, baby spinach
3/4 cup low fat cottage cheese
1/4 cup grated Parmesan cheese
3 large eggs, beaten
2 cloves garlic, minced
1/2 jalapeno pepper, finely diced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat oven to 400°F.

Chop spinach. Transfer to a medium bowl. Add cheeses, eggs, garlic, salt and pepper; stir to combine.

Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).

Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean plate.


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