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Low FODMAP Vegetable Egg Muffin Recipe

Jul 05, 2018 0 comments
Low FODMAP Vegetable Egg Muffin Recipe

Servings-2

Ingredients:

Preparation:

  1. Preheat oven to 375 F. Grease a mini muffin tray.
  2. In a large measuring cup or bowl, whisk together the eggs first. Next add the tomato, bell pepper and scallions. Whisk well.
  3. Carefully pour the egg mixture into each tin, just to the top. If tolerated, sprinkle some parmesan on each muffin mixture.
  4. Place the trays on the middle oven rack and bake for about 25-30 minutes. They will look puffed and golden when done.
  5. These muffins can be served immediately or refrigerated for later use. A few seconds in the microwave will do the trick for reheating.
  6. Enjoy this with some unsweetened non-dairy milk with coffee for a great breakfast.

 

250 calories (with cheese) Dairy-free, GF, Soy-free


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