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!
8Applegate Chicken & Sage Sausage linkscooked according to package
6large eggs
3ouncessharp cheddar cheeseshredded
2tablespoonschopped chives
¾teaspoonfine sea salt
¼teaspoonground black pepper
¼teaspoonground cumin
¼teaspoonsmoked paprika
1cuppacked baby spinach leaves
10white 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!Save this recipe on Pinterest!Make this recipe? I'd love to see how it turned out…PINTEREST: Upload a photo and your review to this Pin!INSTAGRAM: Tag me @lucismorsels and use #LMrecipes