Spinach Bread
Yield
1 loafPrep
10 minCook
45 minReady
55 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
biscuit baking mix (bisquick)
|
*
|
| ¼ | cup |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 1 | tablespoon |
onions
chopped, approximately |
|
| ⅞ | package |
spinach
chopped, frozen, thaw and squeeze |
|
| 1 | cup |
mozzarella cheese
cubed, about 2 thick slices cubed |
*
|
| ½ | cup |
romano cheese
or parmesean, grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 59 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 15 | ml |
onions
chopped, approximately |
|
| 0.9 | package |
spinach
chopped, frozen, thaw and squeeze |
|
| 237 | ml |
mozzarella cheese
cubed, about 2 thick slices cubed |
*
|
| 118 | ml |
romano cheese
or parmesean, grated |
*
|
Directions
Grease small loaf pan (do not flour).
Mix all of above ingredents together (by hand, do not use mixer), will be lumpy.
Pour into loaf pan. Bake about 30 to 45 minutes at 350℉ (180℃). F.
Can be served hot or cold, slice to desired thickness.
