Egg muffins make a quick and tasty low FODMAP breakfast, great for when you’re on the go. The addition of Gruyére cheese makes these a little more indulgent and perfect for this time of year, without compromising on FODMAP content. They can be prepared in batches, stored in an airtight container and kept in the fridge for up to 4 days. Serve hot or cold and enjoy!
Tip: You can get creative with the fillers, using any low FODMAP combination you prefer. Suggestions: spinach, chard, tomato, chickpeas, parsnip, pumpkin, carrot, bacon, chicken, herbs etc.
50g Spring onion green tops + extra for garnish
1 Red bell pepper, chopped
1 Courgette / Zucchini, chopped
1/2 tsp Smoked paprika
1 tsp Dried oregano
10 Eggs
60ml Water
Salt & pepper
80g Gruyére cheese or preferred low FODMAP variety, cubed
20g Parmesan cheese, grated
10g Chives, chopped finely
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