You're in for a treat with this Low FODMAP Vegetable Egg Muffins Recipe! A healthy, easy, and insanely delicious low fodmap breakfast that your whole family will love!
Perfect addition to your low fodmap breakfast recipe collection!
Ingredients:
To make our Low FODMAP Vegetable Egg Muffins Recipe, you will need the following:
- 1 tablespoon olive oil
- ½ zucchini, shredded
- red pepper, chopped
- 8 eggs
- cups arugula or spinach, chopped ¼ cup parmesan cheese, grated
- ¼ teaspoon salt
- 1 tablespoon Casa de santé Italian Tuscan Herb Seasoning
Directions:
To make our Low FODMAP Vegetable Egg Muffins Recipe, follow these steps:
- Preheat oven to 375 degrees.
- Grease the cups of a standard 12-cup muffin pan and set aside.
- Add olive oil to a skillet over medium heat.
- Add zucchini and red pepper and sauté until tender, about 5 minutes.
- In a large bowl, whisk together eggs, arugula or spinach, parmesan cheese, salt, and Casa de santé Italian Tuscan Herb Seasoning.
- Fill each muffin cup being careful not to overfill.
- Bake for 20 minutes or until eggs are set.
- Leftovers may be refrigerated for 2-3 days and reheated.
Serves 12
Serving size: 1 muffin
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