Low FODMAP Egg Muffins (Make Ahead & Freeze)
The morning can be really busy! These low FODMAP egg muffins are an EGG-cellent dish to prepare early and have handy on those busy mornings!
Servings: 6
Ingredients
- Butter, oil, or silicon muffin cups
- 6 eggs
- 1 cup finely chopped fresh spinach
- ½ cup finely chopped bell peppers
- ½ cup chopped cherry tomatoes
- ½ cup grated cheddar cheese, and a little extra to sprinkle on top
- 2 tsp basil dried
- ½ tsp dried rosemary leaves
- ½ tsp black pepper
- ¼ tsp salt
Instructions
- Preheat oven to 375° F, and grease 6 muffin tins with butter or oil. (You could also use silicon muffin cups, if you have).
- In a large bowl, crack 6 eggs and whip with a fork.
- Chop spinach, bell pepper, and cherry tomatoes and add to bowl.
- Grate cheese and add half of cheese to the bowl. Set aside the rest.
- Add all spices to bowl and mix well.
- Using a ⅓ measuring cup, scoop egg mixture evenly into 6 greased muffin tins.
- Bake for 18 minutes in the oven. Let cool for 5 minutes and then remove each muffin with a spatula.
Notes
Other great mix-in options: mushrooms are one of my favourite things to add. Broccoli is also another yummy veggie that you can add. For a super simple option you can try a mixed frozen veggies. (You may need to increase the cooking time slightly though if you choose to use frozen veggies).
*These egg muffin cups freeze well. To reheat, simply place 1 egg muffin cup in microwave for 1 minute.