Low carb and high in protein. Perfect as a full meal or filling snack.
(Low FODMAP option available)
Ready In: 25 mins
Serves: 12
Ingredients (see below for low-FODMAP alternative)
12 eggs
1 spring onion shoot
3 cherry tomatoes or 1/2 normal tomato thinly diced
4 small, lean, middle bacon rashers
1/cup thinly diced mushrooms
1/4 zucchini
½-1 tsp salt
Low-FODMAP Egg Muffin Ingredients
12 eggs
1 cup rocket finely chopped
1/2 red capsicum thinly diced
4 small, lean, middle bacon rashers thinly diced
½-1 tsp salt
Equipment
12 slot muffin tin
Method
Step 1. Preheat the oven to 200°C
Step 2. Wash and thinly dice all vegetables and then place in a large mixing bowl
Step 3. Add the eggs and salt and mix well
Step 4. Grease the muffin tin with olive oil baking spray
Step 5. Pour the egg mixture evenly into the muffin slots
Step 6. Place tray into the oven for 16 -19 minutes or until the tops are firm to the touch
Enjoy!
Notes
Crack the eggs separately before adding to the mix, in case there’s an off one, it won’t ruin all the ingredients
Add a small square of paper towel to the bottom of storage containers to stop them going soggy
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