clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Egg Muffins - FODMAP breakfast

Vegetable Egg Muffins

  • Author: Fit Fab FODMAP
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Total Time: 27 minutes
  • Yield: 18 egg muffins 1x
  • Category: breakfast


These super easy vegetable egg muffins are not only great for adults but also baby lead weaning!  Double the batch and keep some in your freezer!


  • one dozen large eggs
  • 1/4 cup FODMAP safe milk
  • 1/2 cup FODMAP vegetables of your choice, loosely chopped (I used broccoli and tomatoes)
  • dash of paprika (optional)
  • 1/4 tsp of salt (omit if for babies)


  1. Preheat the oven to 375 degrees. 
  2. Using a food processor or blender, add the eggs and milk.  Blend for about 30 seconds until incorporated. 
  3. Add the vegetables and blend for an additional 30 seconds until vegetables are smaller in size.
  4. Fill the lined muffin tins about 3/4 full, making sure not to fill to the top.  
  5. Bake the eggs for 22-25 minutes until the tops are golden brown and the eggs are set.


These can be frozen in freezer safe containers for up to three months.

Keywords: FODMAP breakfast recipes, low FODMAP egg recipes, baby led weaning recipes

Recipe Card powered byTasty Recipes