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

  • Herbal Leaves H1qygbnam

    12 eggs

  • Herbal Leaves H1qygbnam

    5 oz ham, chopped

  • Herbal Leaves H1qygbnam

    8 oz cherry tomatoes, halved

  • Herbal Leaves H1qygbnam

    1 tsp salt

  • Herbal Leaves H1qygbnam

    1 tsp pepper


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    Preheat the oven to 350F.  Grease a 12-cup muffin pan.

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    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.

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    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.

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    Bake in the oven for 20 minutes or until the muffins are cooked through.

To Serve

  • Herbal Leaves H1qygbnam

    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.

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