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  • Writer's pictureLexi Mestas

Lemony Egg Muffins

Most of you have gleaned by now I’m in the process of a FODMAP elimination diet with my dietitian. What is a FODMAP you may ask? Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols are short-chain carbohydrates that are poorly absorbed in the small intestine and ferment causing LOTS of issues for some folks - me, I am some folks. So, as you can imagine there are now LOADS of foods I’ve ditched for a couple of weeks while I pull my inflammation down and begin the reintroduction phase to identify these triggers. The first few days were chaos so I decided to do what I would NEVER do - meal prep. I’m now meal prepping. And, I have never been more thankful for eating the same thing over and over. These egg muffins have been an easy breakfast wrapped in a brown rice tortilla. The lemon zest is what pulls it all together! Whether you’re forced into meal planning or do it weekly to save time for lounging, I firmly endorse an egg muffin morning moment.

Prep Time: 15 mins

Cook Time: 20

Total Time: 35 mins

Makes: 12

What You Need:

12 eggs

2 cups chopped spinach

1 red bell pepper

1/2 cup chopped parsley

1 tbsp lemon zest

1/2 tsp kosher salt

1/2 tsp pepper

What You Do:

  1. Preheat oven to 350 F.

  2. Crack eggs into a large bowl and whisk.

  3. Add all ingredients and mix to combine.

  4. Evenly ladle the mixture between a muffin tin making 1 dozen.

  5. Bake for 20 mins and enjoy! Refrigerate and store in an air-tight container.

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