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


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


  • 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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7 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.

      1. 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.


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