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.
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
Instructions
Preheat oven and spray:
Set oven to 350°F (175°C). Spray muffin tin cups with nonstick cooking spray.Distribute veggies and bacon:
Evenly distribute diced bell peppers, bacon crumbles, and chopped spinach among the prepared muffin cups.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.Pour egg mixture:
Pour the egg mixture evenly into each muffin cup.Bake until set:
Bake for 18-22 minutes until the eggs are fully set.Serve warm:
Serve while warm.