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1/20/2013

Protein-To-Go Break-y Scramblers

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Breakfast on the GO!
This recipe has been modified for you busy bees.
You can freeze this recipe, then reheat and add mini pitas when you are on the go! I hope you enjoy this tasty breakfast, tried and tested by JCJ!

JCJ's Break-y Scramblers

1 package of frozen chopped spinach, thawed
1 bunch green onions (white parts only), finely diced
4 eggs, beaten
1 container of cottage cheese (no added salt)
whole wheat breadcrumbs (optional garnish)

1.  Preheat oven to 325'F (165'C).  Lightly grease a muffin pan.

2.  Place the spinach in a small saucepan.  Cook over medium heat, stirring occasionally, until spinach softens.  When wilted, set the spinach aside for later. 

3. In a bowl, mix the onion, eggs, cottage cheese.  Add the spinach to this mix and stir all ingredients until combined thoroughly.  Divide evenly in your muffin pan.

4.  Bake uncovered for 30-40 minutes, until egg is firm and fully cooked (use your judgement!).  If using breadcrumbs, remove pan from oven after 30 minutes and sprinkle with crumbs to top; return pan to oven for 5-10 minutes to finish.  

Note: If you are using a mini muffin pan, cook for 1/2 the time, again use your judgement when egg is firm & fully cooked.

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    Jeannette Castillo
    Food and Nutrition Manager

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Photos of  JCJ by Kristen Butler
Photos used under Creative Commons from mynameisharsha, timsackton, Roger's Eye <(r)>, sarae, johntrainor, Jeffrey Beall, KJGarbutt, duh.denise, heydrienne
  • About
    • Meet JCJ
    • Success Stories
  • Services
    • Individual
  • Online Store
    • Snacks-On-The-Go
    • E-Recipe Books - Breakfast
    • Virtual Nutrition Course & Food Lab
  • Ask a Nutritionist!
    • Your Questions, Answered!
  • JCJ's Recipe's & Blog
  • JCJ's Upcoming Events
  • Contact