LOW-FODMAP BREAKFAST TACOS

Make Ahead Breakfast Tacos - LowFODMAP Recipe Options

LOW-FODMAP BREAKFAST TACOS

This breakfast taco recipe came when my husband was on the LowFODMAP Diet (see notes on that front). He needed to drastically increase his calorie count with tasty food and this was our delicious solution. I'd make a casserole on Sunday and he'd be set for breakfast that whole week. And luckily it's a tasty dish!

Course Breakfast

Cuisine American, Mexican

Keyword breakfast, eggs, make-ahead, mexican

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 533kcal

Author Luci Petlack

Ingredients

8 Applegate Chicken & Sage Sausage links cooked according to package
6 large eggs
3 ounces sharp cheddar cheese shredded
2 tablespoons chopped chives
¾ teaspoon fine sea salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
1 cup packed baby spinach leaves
10 white corn tortillas
Salsa and cilantro for serving

Instructions

Preheat the oven to 400 degrees F. Grease an 8x8" baking pan GENEROUSLY with olive oil.
When cool enough to handle, slice the sausage links and set aside.
Whisk the eggs together in a large mixing bowl. Whisk in ½ of the cheddar cheese, chives, sea salt, pepper, cumin, and smoked paprika.
Stir in the spinach and sliced sausage links. Transfer to the prepared baking pan and spread evenly. Sprinkle the top with the remaining cheese.
Bake for 23 to 25 minutes, until firm and the eggs no longer giggle in the center when you shake the pan. Let cool for 10 minutes. Slice into 10 bar-like pieces.
To prep meals, place 2 bars in each container along with two rolled tortillas, salsa, and cilantro.

Notes

The Applegate Chicken + Sage breakfast sausages are acceptable on the Low FODMAP diet, but they are the only ones I know of. If you want to serve these with salsa, try the Fody brand. They have a variety of specialty foods specifically for the Low FODMAP diet.

If you aren't on this diet, use any sausage you like. You can also add in green onions!

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