Low FODMAP Pepperoni Pizza Egg Cups Recipe

Servings -12

Ingredients

• 12 slices of large pepperoni
• 1 green bell pepper, diced
• ¼ cup Rao’s Homemade Marinara Sensitive formula
• 7 large eggs, whisked
• Casa De Santé Tuscan Herb seasoning

Preparation

1. Preheat oven to 350 F degrees. Grease a muffin tin and set aside.
2. Heat a large, greased pan over medium heat. Add green pepper and cook for 3 minutes, stirring occasionally.
3. Add ¼ cup pizza sauce and mix well. Remove from heat.
4. In a large bowl whisk eggs together with a pinch of Casa De Santé Tuscan Herb seasoning.
5. Place pepperoni in muffin tins, creating a cup to hold the toppings. Add 1 heaping tablespoon of pepper, pizza sauce mixture in each cup.
6. Repeat until muffin tin is full.
7. Divide whisked eggs evenly among pepperoni cups.
8. Top with a little more pizza sauce (optional) and a pinch of Casa De Santé Tuscan Herb seasoning.
9. Bake for 12 minutes or until eggs are set and no longer jiggle. Let cool for a few minutes.
10. Enjoy!

70 calories (per cup)
GF, Dairy-free, Soy-free