FODMAP Friendly Veggie Egg Muffins

Key takeaways

Packed with protein, vegetables and lactose-free cheese, they’re easy to prepare ahead of time and make a satisfying grab-and-go option for the whole family.
Light, fluffy and full of flavour, they’re ideal for meal prep, brunches or healthy snacks throughout the week.

These dietitian-written FODMAP friendly veggie egg muffins are a simple, nourishing breakfast that’s perfect for busy mornings.

INGREDIENTS (serves 4)

8 eggs
160 g carrots
120 g courgette
60 g lactose-free cheese
4 g salt
4 g dried herb mix (rosemary, thyme, basil, oregano)
1 tbsp olive oil

INSTRUCTIONS

Preheat oven to 180°C (350°F)
Whisk eggs in a bowl
Add grated carrots, squeezed courgette, grated cheese and herbs
Divide evenly into oiled muffin tray
Bake for 20–25 minutes until set and lightly golden on top

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