1 1/2 c. fresh spinach
1/4 c. Fontina cheese, shredded (or use sharp white cheddar)
1/4 c. onion, caramlized
Salt and pepper
Preheat the oven to 350 degrees. Spray a muffin tin with non stick cooking spray. Place 3 or 4 spinach leaves at the bottom of each cup. Crack an egg on top of the spinach. Top the uncooked egg with about 1 teaspoon of both the Fontina cheese and onion. Bake for 15-17 minutes until the yolk is fully cooked through and the cheese is golden brown on top. (If you want a runny yolk, cook for about 10 minutes or just until the whites are cooked).
Use a spoon to gently remove from the pan. I like to sit them on a paper towel for a few minutes to drain any grease from the cheese that is at the bottom. These are also amazing with a few dashes of hot sauce!
* These egg cups are only 2 weight watchers points per egg, and the recipe makes 10 servings.