Spinach & Feta Egg Muffins
Simplify your morning routine with these savory, protein-packed low-FODMAP egg muffins that are entirely SIBO-friendly. This easy meal-prep recipe bakes fluffy whisked eggs with nutrient-rich spinach and tangy, low-lactose feta cheese for a flavorful, Mediterranean-inspired breakfast. Ready in just 20 minutes, these convenient egg bites are perfect for healthy grab-and-go mornings or batch cooking for the week ahead.
Carefully portioned to support sensitive digestive tracts, this gluten-free and gut-healthy breakfast allows you to enjoy the classic spinach and feta pairing without triggering bloating or discomfort. Whether you are managing IBS, following a SIBO protocol, or simply looking for a low-carb, high-protein breakfast, these satisfying egg muffins offer a delicious, worry-free way to start your day.
Ingredients
- 6 Eggs
- 1–2 cups Spinach, Finely Chopped
- ¼ cup Feta Cheese
- Salt & Pepper
Preparation
Step 1
Preheat oven to 350°F and lightly grease a 6-cup muffin tin.
Step 2
In a bowl, whisk the eggs with salt and pepper until well combined.
Step 3
Stir in the finely chopped spinach and feta cheese.
Step 4
Evenly divide the mixture into the muffin cups.
Step 5
Bake for 18–20 minutes, or until the eggs are fully set and slightly golden on top.
Step 6
Allow to cool for 5 minutes before removing from the tin.
**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
