Low Fodmap Egg Muffins With Spinach, Peppers, And Bacon

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) // note 1

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)

Preheat the oven to 350°F. Coat the cups of a muffin tin with nonstick cooking spray.
Divide diced bell pepper, bacon crumbles and chopped spinach evenly into the prepared muffin tin cups.
Whisk eggs. I like to do this in a quart-size glass measuring cup for easy pouring. Add the chives, salt, and black pepper, and stir to mix.
Pour the egg mixture into each muffin tin cup dividing evenly.
Bake for 18-22 minutes or until the eggs are completely cooked.
Serve warm.

Course🥞Breakfast

Diets🌾Gluten-free🥩Carnivore...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m