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.

Ham, Tomato And Pesto Muffins Recipe 786x1024
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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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6 thoughts on “Ham, tomato and pesto muffins”

    1. 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

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