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:
Preheat oven to 350 F.
Crack eggs into a large bowl and whisk.
Add all ingredients and mix to combine.
Evenly ladle the mixture between a muffin tin making 1 dozen.
Bake for 20 mins and enjoy! Refrigerate and store in an air-tight container.
