Diet Type: Gluten free, Grain free, Low FODMAP, Phase 2 Reduce and Repair
Cooking Time: Under 30 minutes
Prep: 5 mins
Cook: 20 mins
Yields: 12 muffins
These Low FODMAP ham, tomato and basil pesto muffins are perfect for breakfast, as a snack or paired with a salad for a light lunch.
Preheat the oven to 350F. Grease a 12-cup muffin pan.
Break the eggs into a large bowl then whisk until well combined. Stir in the ham and cherry tomatoes. Season with salt and pepper and mix through.
Gently fold ¼ cup of basil pesto through the egg mixture then pour into the prepared muffin pan. Top with a dollop of pesto on each muffin.
Bake in the oven for 20 minutes or until the muffins are cooked through.
Delicious served hot or cold.
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