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Overhead shot of two egg muffins topped with bacon, red and green bell pepper, and chives.

Low FODMAP Egg Muffins with Spinach, Peppers & Bacon

Baked egg muffins filled with spinach, red and green bell peppers, and bacon, following low FODMAP guidelines.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Method

Ingredients
  

  • Nonstick cooking spray
  • ½ cup diced red bell pepper about ½ medium red bell pepper
  • ½ cup diced green bell pepper about ½ medium green bell pepper
  • ¼ cup crumbled bacon about 4 slices bacon, cooked and crumbled
  • 1 cup packed baby spinach, finely chopped
  • 10 large eggs
  • 2 teaspoons dried chives or 2 tablespoons snipped fresh chives
  • Kosher salt and black pepper I use ½ teaspoon salt and ¼ teaspoon pepper

Method
 

  1. Preheat oven and spray:

    Set oven to 350°F (175°C). Spray muffin tin cups with nonstick cooking spray.

  2. Distribute veggies and bacon:

    Evenly distribute diced bell peppers, bacon crumbles, and chopped spinach among the prepared muffin cups.

  3. Beat eggs with seasonings:

    Beat the eggs thoroughly. Using a quart-size glass measuring cup makes pouring easier. Mix in chives, salt, and black pepper.

  4. Pour egg mixture:

    Pour the egg mixture evenly into each muffin cup.

  5. Bake until set:

    Bake for 18-22 minutes until the eggs are fully set.

  6. Serve warm:

    Serve while warm.