These spinach bombs are incredible and you would never guess that they are dairy-free thanks to Daiya Foods “Mozzarella”. This recipe makes 12 and the serving size is 2 per person.
- 8oz. of spinach
- 1 cup of Daiya mozzarella shreds
- 6 eggs
- 2-3 cups of breadcrumbs – there are non-dairy options out there like these
- salt & pepper
- any dried seasoning that you like – I chose basil, oregano, and garlic powder
- olive oil (for greasing the pan)
Step 1 – Heat up a kettle or pot with a few cups of water. Pour boiling water into a bowl with your 8oz of spinach, after 3 minutes, drain the water well and (be careful- the spinach will be hot) rub the spinach down with paper towels, pressing out the excess water. Finely chop the spinach.
Step 2 – Combine all the ingredients in a big bowl and add extra breadcrumbs if the mix has too much liquid from the spinach. Rub olive oil on the muffin tin.
Step 3 – Distribute mix into a muffin tin and bake for 15-20 minutes at 350. If the spinach bombs are not browning on the top or easily lifting out of the tin, bake another 5 minutes at 400.