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–+ servings

Spinach Tomato Egg Muffins with Fontina Cheese

Sara
These Spinach Tomato Egg Muffins with Fontina Cheese are super easy to make and are loaded with flavor! Perfect for making ahead, just heat and eat the next day for breakfast on the go!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 145 kcal

Ingredients
  

  • 6 large Eggs
  • ½ cup chopped fresh Spinach
  • ½ cup chopped Grape Tomatoes
  • ¼ cup finely shredded Fontina Cheese + a little more for topping if desired
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper
  • 2 Tbs Coconut Milk
  • Cooking Spray

Instructions
 

  • Preheat oven to 350 degrees
  • In a medium bowl whisk together Eggs and Coconut Milk
  • Add Spinach, Tomatoes, Cheese, Salt, and Pepper, stir in
  • Spray large 12 count muffin tin with cooking spray
  • Spoon Egg mixture into muffin tin so each one is filled ¾ full
  • Bake 25 minutes
  • Makes approximately 9 muffins
  • Enjoy!

Nutrition

Calories: 145kcalCarbohydrates: 2gProtein: 11gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 255mgSodium: 601mgPotassium: 178mgFiber: 0.3gSugar: 1gVitamin A: 939IUVitamin C: 4mgCalcium: 90mgIron: 2mg
Keyword spinach egg muffins, spinach tomato egg muffins, spinach tomato egg muffins with fontina cheese
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