Spinach and Tomato Egg Muffins
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Spinach and Tomato Egg Muffins

Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 2

Excellent grab-and-go breakfast!


    1 tsp. coconut oil

    1/2 c. onion

    1 c. spinach

    1/2 c. diced tomatoes, fresh

    4 egg

    sea salt & black pepper to taste


Preheat oven to 350ºF. Line 4 cups of a muffin pan with cupcake liners (or grease with coconut oil).

Heat coconut oil in a pan over medium low heat. Add diced onions and sauté until brown. Add chopped spinach to the pan, and sauté until wilted. (Be sure to stir while cooking so the spinach combines with the onion.) Spoon the spinach and onion mixture into muffin cups.

Divide the diced tomatoes between the four cups.

Lightly beat the eggs in a small bowl. Season with sea salt and pepper. Pour the eggs over the veggies in each muffin cup.

Bake for 20 minutes, until muffins are puffy and a little brown on top. Allow to cool for a few minutes before removing from muffin pan. Serve warm. Refrigerate the muffins you don’t eat right away, and eat them for breakfast another morning.