Looking for an easy & nutritious ✨breakfast ☀️option you can prep ahead of time? I got you!👇

These egg 🍳 bites are made with mostly egg whites to help reduce cholesterol levels and quinoa for a protein & fiber boost 👏👏

These can be prepped in advance⏰ and warmed up during the busy workweek. They are gluten free ✨and suitable for those following a low FODMAP (LFD) dietary plan 🙌.

I love developing new recipes that I can recommend to my clients!😍. Following the LFD can feel really restrictive and confusing, which is why I guide my clients through each phase as we investigate the root cause of their digestive issues.

If you’re tired 😪 of suffering from digestive issues & need professional guidance 👩‍💼 on how you can heal the gut naturally while navigating through the LFD, schedule a free discovery call! Let’s get you feeling your best!✨📲

Yields: 12 Egg Cups

Ingredients:

– 1.5 cups organic egg whites

– 2 whole eggs

– 1 roasted red pepper, drained, chopped & dried

– 2 TBSP Cilantro, chopped

– 2 TBSP green onion, chopped

– Salt & pepper to taste

– 1/3 cup quinoa, cooked and cooled

Directions:

1. Preheat oven to 350 degree farenheight. Lightly spray muffin pan with avocado oil spray.

2. Cook quinoa according to package directions.

3. Mix herbs with quinoa, roasted pepper & seasonings. Let sit for 5 min.

4. Add quinoa mixture to cups then add egg mix. Bake for 25 min.

5. Let cool and store in airtight container.

Enjoy!

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