Low FODMAP Egg Muffins

Weekend Brunch is calling.

And these egg muffins are answering. The flavors are reminiscent of a frittata, or an omelet. It's the kind of food you'd want to eat on a rainy Saturday morning. Although my family ate it for dinner along with our Paleo Orange Zucchini Bread Crumble. We have the strange habit of eating breakfast foods for dinner.

These egg muffins are packed with protein. Cheese, bacon, and eggs (of course) make this recipe nutrient dense. And, we added shredded zucchini to up the nutrition that much more. I don't know about you, but when my blood sugar starts

dropping, eating a boiled egg evens it out very quickly. Yet I feel worse and worse while I wait for the egg to boil. These muffins can be stored in the refrigerator for a quick fix in a sticky situation!

Not only are the egg muffins delicious, but they're also fairly simple to make. Place the shredded zucchini and green onion in the bottoms of the muffin tin and then pour your egg mixture over the top, garnishing with bacon. That's all! You could make your egg muffins any size. We used a muffin tin with six large slots, but you could use any size muffin tin that you would like.

Finally, an egg muffin without FODMAPs that I can eat! Get out that lonely zucchini in your fridge that you've been meaning to use and get cooking. And even better, get eating. 

Serves: 4-6

Prep Time: 25

Cook Time: 25

Total Time: 50 minutes

Ingredients

• 6 eggs
• 1/4 cup lactose free cream or coconut cream
• 2 oz. feta cheese
• 3 Tbs. grated Parmesan
• 1/2 tsp. black pepper
• 1 medium zucchini, grated
• 1/4 cup green onion chopped (green part only)
• 3 slices of bacon

Instructions:

1. Preheat oven to 350 F and grease a muffin tin or line with cupcake liners.
2. Begin cooking the bacon while prepping the remaining ingredients.
3. Combine the grated zucchini and chopped green onion in a bowl, then place equal amounts of the mixture in the bottom of each muffin cup.
4. In another bowl, whisk eggs then add the remaining ingredients, except for the bacon.
5. Pour the egg mixture into each muffin cup.
6. Slice the cooked bacon into bits then garnish the tops of the muffins.
7. Place the muffin tin into the oven and bake for 25 minutes.

Whether you're eating these for breakfast, lunch, dinner, or a midnight snack, the egg muffins will satisfy your belly and your mouth. Enjoy!

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A Spunky Inquiry:

Do you ever eat breakfast for lunch?