Fody Low FODMAP Salsa Quinoa Egg Cups

Have you had a quinoa egg cup? It’s like scrambled eggs and grain packed into a handy muffin tin. I also like to add veggies. These are easy to make, protein-packed, portable and reheat really well, making them perfect for breakfasts on-the-go. Here I have added carrots, broccoli and red bell pepper for low FODMAP color, crunch and flavor, but feel free to experiment with other low FODMAP appropriate amounts of vegetables. You could also add crumbled or diced cooked ham or bacon or some herbs, if you like. Fody Salsa adds tons of flavor and moisture.

Preheat oven to 350F/180C. Thoroughly coat the insides and tops of 12 muffin tins with nonstick spray.

Add the egg whites and eggs to a mixing bowl and whisk well, then add cooked quinoa, Fody Salsa, cheese, broccoli, carrot and bell pepper and stir together very well. Season with salt and pepper. Divide into prepared muffin cups.

Bake for about 15 to 20 minutes or until eggs are set. Allow to sit for 5 minutes, then unmold. Cups can be served warm, or cool, slip into an airtight container and freeze for up to 1 month. You can reheat them in the microwave directly from the freezer. Time will vary. Try 1 minute to start.