Ingredients
Scale
- 3 cups packed fresh spinach leaves
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup whole wheat breadcrumbs
- 1 – 2 cloves of garlic, peeled and chopped fine
- 2 eggs
- 1 cup finely shredded white cheeses (I used a mix of Asiago and Dubliner)
- 1/2 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
Instructions
- Preheat the oven to 400 F. Spray a mini muffin tin with cooking spray.
- Put the spinach in a medium mixing bowl, cover with a plate and microwave on high for 1 minute or until the spinach is wilted. Put the spinach in a food processor or handi chopper to chop it into small bits. Put the spinach back in the bowl and use a clean towel to squeeze out the excess moisture.
- Add the rest of the ingredients to the bowl and stir to mix well.
- Fill the mini muffin tin with this lovely mixture, pushing down on each one to squeeze the contents together well. Let them mound up a bit–it makes them even prettier.
- Bake at 400 for about 20 minutes or until golden brown on top. Let them sit in the pan for about 10 minutes before attempting to remove them. Use a butter knife around the edges and to gently lift them from the muffin tin. Enjoy them while they’re warm! Refrigerate any leftovers and reheat in the microwave briefly for an easy on-the-go snack.
Notes
For gluten free tots, use gluten free breadcrumbs.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.