Smoked Salmon Egg Muffins
SIBO Friendly & Low FODMAP
These muffins are usually a favourite among my clients, especially during Phase 1 when variety is limited. Egg muffins are so versatile and you can add whatever veggies you’d like to switch it up each week and they’re great for breakfast, lunch or dinner and even snacks!
They’re easy to meal prep ahead of time and will last a couple days in the fridge or you can freeze them as well. Take a few out the night before to let them thaw and heat them up in your oven while you’re getting ready for work.
SIBO Supportive Meal: I love these for SIBO because the amount of vegetables you get in each cup is small and easy to digest. The key part is that you’re still getting some important prebiotic fibers from a higher FODMAP food like asparagus to ensure you’re still feeding the good gut bacteria needed to help overcome SIBO in the long run.
As a digestive health holistic nutritionist who specializes in SIBO/IBS and heartburn, it’s my goal to help you you navigate your diagnosis and the key role that food plays in helping you overcome it. Learn more about my 3 month SIBO Program here.
Recipe:
1 1/2 tsp of avocado oil
10 eggs
2 tbsp chives (chopped)
1 tsp Sea Salt & Black Pepper
Baby Spinach, chopped (SIBO: 10 leaves)
4-5 pieces of Smoked Salmon
Asparagus, chopped (SIBO: 1 spear)
1/2 of a Red Pepper, chopped
Directions:
Preheat the oven to 350ºF (177ºC) and lightly grease a muffin tray with oil or use a silicone muffin tray.
In a small bowl, whisk together the eggs, chives, salt and pepper.
Grease a muffin tray with avocado oil. Chop the smoked salmon, red pepper and asparagus. Add the salmon, asparagus, red pepper and spinach evenly to each hole in the muffin tray. Pour the egg mixture on top. Bake for 20 minutes. Remove from the oven, let cool and enjoy!
