Low Fiber Breakfast Muffins



When you’re told to go on a low fiber diet, one of your first thoughts may be, “How do I go about doing that?” It’s easy to find recipes with a high fiber content, especially when high fiber is used as a selling feature for many products. But sometimes, a low fiber diet is recommended before undergoing a colonoscopy or to help a digestive issue.

This type of diet limits the kinds of vegetables, fruit and grains you can eat. It does not, however, limit your quality of food. Low fiber does not mean low flavor.

One way you can cut down on the amount of fiber you’re eating is to start off with a good breakfast. Turkey sausage, spinach, eggs and cheese make a great combination for muffins. They are just what the doctor ordered—literally. The eggs and cheese have zero fiber with 100 percent taste, while the spinach and sausage have a small amount of fiber. (Always read food labels to make sure the fiber content of the product you are purchasing is low.)

These muffins can be made Sunday night and eaten throughout the week. If they are stored in an air tight container, they reheat in the microwave nicely. They also don’t have a lot of calories, so you’re getting low calories and low fiber. That’s two for the price of one. 

Low Fiber Breakfast Muffins


  • 6 large eggs
  • 1/2 cup chopped frozen spinach (thawed and drained)
  • 5 sausage links
  • 1/2 cup cheddar cheese
  • Salt
  • Cooking oil


  1. Preheat oven to 350 degrees. While oven is warming, spray muffin pan with cooking oil.
  2. Squeeze out any excess liquid from spinach. Set aside.
  3. In a skillet, brown the turkey sausage links and cut into small pieces.
  4. Whisk eggs in a large mixing bowl. Incorporate cheese, spinach and sausage. Sprinkle with salt.
  5. Fill six muffin cups with the egg mixture and bake 25 minutes or until sides are golden brown.