I’m a big oatmeal eater when it comes to breakfast. A bowl of large flake oats with pecans, Chia seed and brown sugar is my go-to to feel good, fresh and not too heavy in the morning. However, some days I’m just tired of my normal oatmeal. And some days I am starving and need more than just this oatmeal so I whip up a couple eggs! We eat A LOT of eggs in my house 😉

I’m always looking for new ways to eat eggs that add a little spice to my life, so when FODY Foods asked me to help make some delicious recipes using their Low FODMAP salsa, I was super duper pumped! I enjoy the work I do with this company, because their mission is aligned with my own – to provide help to those of us limiting FODMAPs with delicious food solutions.

You can buy the Low FODMAP FODY Foods salsa online at www.FODYFoods.com

Here is this tasty egg dish, let me know what you think!


Low FODMAP Salsa Baked Eggs

Makes: 4 servings

Time: 5 minutes prep, 20 minutes cook



1 tsp olive oil or butter

1 jar FODY Food salsa

8 eggs

Salt & pepper to taste

4 green onions, green-part only, diced small

1/2 cup Monterey Jack or cheddar cheese, shredded

Handful of fresh cilantro

1/4 cup lactose-free Greek yogurt

Toast to serve



Preheat the oven to 385°F. Rub oil or butter onto a large metal skillet or baking pan.

Place the salsa into the pan. Make small indentations into the salsa and drop each egg in, giving a little space in between. Season the eggs with a pinch of salt and pepper. Top with green onions and place in the oven. Cook 15 to 20 minutes until egg whites are cooked through. Cook egg yolks to desired consistency.

Remove from oven, top with cheese and place back in the oven for one minute more until cheese is melted.

Serve with a tbsp of Greek yogurt, sprinkle of cilantro and piece of toast.


KITCHEN NOTES: This warm delicious breakfast dish is sure to impress your family or out-of-town guests for the holidays. It is a real hands-off recipe, which is nice when you don’t want to be slaving over the stove top. Serve with Low FODMAP toast or English muffins or your favourite hash brown recipe.


Recipe developed by Stephanie Clairmont, RD

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