Inspired by my love of pizza and adapted to be suitable for breakfast or lunch.

The recipe is so simple and fairly quick to make. Served on a soft fluffy English muffin, please remember to check the product for hidden FODMAP ingredients.

If you can’t find a suitable English muffin product use a low FODMAP gluten-free roll. The main FODMAP ingredients to watch out for are: concentrated fruit juice, apple fibre, artificial sugars ending in -ol.

Prep Time 5 minutes 

Cook Time 15 minutes 

Total Time 20 minutes 

Servings 4 

Calories 150 kcal


  • 2 gluten free English muffins/rolls
  • 4 tbsp tomato puree
  • 2 eggs
  • 1 splash dairy free milk
  • 20 g grated dairy free cheese or your favourite low FODMAP cheese
  • 2 rashers bacon omit for vegetarian option


  1. Preheat grill to medium-high.
  2. Whisk eggs and milk, season.
  3. In a frying pan make scrambled egg by pushing the egg mix to and fro’ on a medium heat with a fish slice until cooked, remove from heat.
  4. Meanwhile grill bacon rashers on a medium heat (approx 4 minutes or until cooked). Remove from heat and chop into small shreds.
  5. Cut the muffins/rolls in half and spread a tablespoon of tomato puree on top, top each half with 1/4 of the scrambled egg and bacon shreds.
  6. Sprinkle each half with 1/4 of the cheese.
  7. Grill under low heat for 10 minutes.
  8. Serve.