Meal Type: Breakfast, Brunch, Lunch, Snacks
Diet Type: Gluten free, Grain free, Low FODMAP, Phase 2 Reintroduce
Cooking Time: Under 30 minutes
Diet Type: Gluten free, Grain free, Low FODMAP, Phase 2 Reintroduce
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.
Imperial
Metric
Ingredients
Main Dish
- 12 eggs
- 5 oz ham, chopped
- 8 oz cherry tomatoes, halved
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup Low FODMAP basil pesto
Method
- 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.
To Serve
- Delicious served hot or cold.
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Since I don’t eat ham, I tried these with smoked salmon and they turned out extremely well! 🙂
Yes, smoked salmon is a delicious alternative. So glad you enjoyed them!
Would these work without the Pesto ?? (Not a fan)
Or…..what else would work ??
Hi Pat
Yes, you could make them just ham and tomato muffins. 🙂
Rebecca
How long would these last in the fridge?
Trying to think of easy morning breakfast for my kids
Hi Alida
I normally make up a batch and keep some in the fridge for a few days and then freeze the rest. I just defrost them before I want to eat them.
Rebecca
Any you’re going to freeze, do it upfront so you’ll lock in the hours old freshness before they begin to age.
Save the ones you’ll eat in the next two days, and freeze the rest which you’ll thaw as you consume them.
Been doing this for decades.
Grant