Eloise Turner |

Gut Friendly Breakfast Cups

This recipe is quick and easy to grab on the go! Perfect for lunchboxes or those busy mornings. It's also super versatile so feel free to experiment with any veg (but remember, the ones listed below are low FODMAP). 

Ingredients (serves 2)

  • 3 corn tortillas
  • 3 eggs
  • 1 small (100g) tomato
  • 1/2 (100g) green capsicum/bell pepper
  • 1/4 cup (20g) grated cheese


  1. Using an egg ring, cut 6 small circles (2 from each tortilla).
  2. Place into an oiled muffin tin and set aside.
  3. In a small bowl, whisk eggs with a sprinkle of salt and pepper.
  4. Chop tomato and capsicum into small cubes then fold through the whisked egg.
  5. Evenly pour the egg mixture into the cups then top with grated cheese.
  6. Bake at 180 degrees Celsius for ~15 minutes and ENJOY!
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