Spanish Spinach Loaf

May 11, 2023May 11, 20230 15

Savory Spanish Spinach Loaf recipe for a healthy breakfast or brunch

by The Chefin Breakfast/Brunch

Prep

10 min

Cook

50 min

Ready In

60 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

306

Sugar

Fat

18g

Spanish Spinach Loaf is a savory breakfast or brunch recipe that is quick and easy to make. It is a delicious way to incorporate nutrient-dense spinach into your diet, while also satisfying your taste buds. The combination of cream of mushroom soup and eggs gives the loaf a creamy texture, while the breadcrumbs add a subtle crunch. Overall, this recipe is a great option for anyone looking for a healthy and flavorful breakfast or brunch dish.

Instructions

1.	Preheat the oven to 350°F (175°C).
2.	In a large mixing bowl, combine the melted butter, onion powder, nutmeg, salt, cream of mushroom soup, and chopped spinach.
3.	Add the breadcrumbs and lightly beaten eggs and mix well.
4.	Pour the mixture into a greased loaf pan and smooth the top with a spatula.
5.	Bake in the preheated oven for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6.	Allow the loaf to cool for 10 minutes before slicing and serving.

PROS

This spinach loaf is a tasty and nutritious way to start your day.

The combination of spinach and cream of mushroom soup makes it a great source of vitamins and minerals.

CONS

While this spinach loaf is a healthy breakfast option, it is high in sodium due to the use of cream of mushroom soup.

It may not be suitable for people with dietary restrictions or health conditions that require a low-sodium diet.

HEALTH & BENEFITS

Spinach is a highly nutritious vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and calcium.
It has been linked to numerous health benefits, including improved digestion, lower blood pressure, and reduced inflammation.

	2 tablespoons butter , melted
	1 teaspoon onion powder
	1/2 teaspoon nutmeg , ground
	1/2 teaspoon salt
	10 3/4 ounces cream of mushroom soup
	2 packages frozen chopped spinach , thawed and well drained
	1 cup breadcrumbs
	3 eggs , lightly beaten