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I found this recipe on Weelicious YEARS ago and I still make it regularly. It's one of my favorite breakfasts and snacks. My daughter will eat them too, which is a huge win. I get 24 minis but you can also make it in a regular muffin tin and have larger servings, just adjust cooking time accordingly.
Spinach Ricotta Bites
2 Tbsp Butter
1 Small Yellow Onion, chopped
1 Garlic Clove, minced
2 Large Eggs, Beaten
1 Cup Ricotta Cheese
1/2 Cup Mozzarella Cheese, shredded
1/2 Cup Parmesan Cheese, Grated
1 10 Oz Pkg Frozen Chopped Spinach, defrosted and drained, or you can cook fresh spinach in with the butter and onions and then drain it
1/4 Tsp Salt
1. Preheat oven to 350 degrees.
2. Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.
3. Add the garlic and cook an additional minute then set aside to cool.
4. Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
5. Once combined, stir in spinach, salt and cooled onion and garlic mixture.
6. Pour the mixture into lightly greased mini muffin cups.
7. Bake for 20-25 minutes or until the filling is set and golden on top.
8. Serve.
This is based on the classic recipe my mom always made for people when they were recovering from surgery or just had a new baby. It's my go-to comfort food, especially when the weather gets cold.
I have altered it to remove the cream of chicken soup, and instead use sour cream. I also use brown rice but white rice is in the original, and usually use chicken breasts instead of a whole chicken because I keep those on hand. This recipe is gluten-free as long as you leave off the breadcrumb topping.
Chicken Casserole
2-3 Chicken breasts, cooked and chopped*
2-3 boiled Eggs, chopped
1 small Onion, chopped
1 cup Chicken Broth (if you boil the chicken breasts, just cook the leftover water down and use this)
2/3 cup Sour Cream
3 cups Rice, cooked (any kind is fine, and mixing types is great too)
1/2 tbsp Salt
1/2 tsp Pepper
2/3 cup Mayo
Topping (optional)
4 tbsp Butter
1 cup Breadcrumbs
Combine all ingredients in a large bowl, and pour into 13x9 pan. Bake at 400* for 35 minutes or until golden brown.
* The easiest way to cook chicken breasts is in an electric pressure cooker like an Instant Pot. I'll never boil chicken again! I put frozen chicken breasts in with about half a cup of water, pushed the "Poultry" button and in 15 minutes they were cooked perfectly.
Shredding hot cooked chicken is easier than chopping it, using an electric mixer. I describe how to do that here.
Hardboiled eggs get the Instant Pot treatment now, too! Set your eggs on the IP rack, add a cup of water. Seal and cook under pressure for 5 minutes, NPR 5 minutes, then release. Your eggs will be perfectly cooked and easy to peel.
