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.

FoDMAP Content