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Best Low FODMAP Egg, Sausage, and Tomato Breakfast Casserole
This Low FODMAP breakfast casserole is a one-pan dish consisting of all your favorite breakfast ingredients including eggs, sausages, tomatoes, green peppers, and mozzarella cheese. The sausages are pan-fried with green peppers and then sauteed in chopped tomatoes. Fresh herbs and spices are added before the eggs are mixed through. Top with grated mozzarella cheese then baked until golden brown. Get creative with this Low FODMAP breakfast recipe by adding or skipping ingredients of choice. For best results, make this Low FODMAP diet recipe in a skillet for ease of transitioning to the oven.
Can I adapt this dish to other diets?
Ensure the sausages are gluten-free for those who are celiac or gluten intolerant. Also check that the sausages are Low FODMAP by checking the ingredients for any added starches, and fillers including garlic and onion. To make this recipe vegetarian, simply omit the sausages entirely or consider substituting them with oyster mushrooms.
How to store scrambled eggs casserole?
This recipe is best kept in an airtight container in the fridge and consumed within the next 2-3 days.
Net Carbs
5.6 g
Fiber
2.8 g
Total Carbs
8.6 g
Protein
30.8 g
Fats
43.4 g
538 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Garlic Infused Olive Oil (Low FODMAP Safe)
1 tbsp
Breakfast sausage, pork
200 g
Tomato, canned
400 g
Raw egg
8 large
Green bell peppers, raw
130 g
Parsley, fresh
20 g
Scallions or spring onions, tops only, raw
35 g
Chilli Flakes / Red Pepper Flakes
0.25 tsp
Salt and Black Pepper (To Taste)
0.5 tsp
Grated Mozzarella
150 g
Recipe Steps
steps 7
Step 1
Preheat the oven to 350F/180C. Dice the sausages into small ½ inch pieces. Heat the oil in a skillet pan set over medium heat. Fry the sausages until browned all over.Step 2
Dice the green peppers into small ¼-inch pieces. Add the capsicums to the sausages and mix through. Saute for a few minutes to soften.Step 3
Pour in the chopped tomatoes. Turn the heat down to a medium-low steady simmer. Let the tomato juice reduce down fully until no liquid remains. About 6-8minutes.Step 4
Dice the green ends of scallions and set them aside. Finely chop the parsley and set it aside. Add in the diced scallion ends and parsley and stir through the tomato mixture. Season with salt and a good grind of black pepper to taste. The mixture will be quite thick.Step 5
Crack the eggs into a large bowl and loosely whisk them together. Pour the eggs into the pan and use a wooden spoon to stir all the ingredients together, gently scrambling the eggs.Step 6
Once the eggs have almost set, remove them from the heat. Evenly sprinkle a layer of grated mozzarella cheese over the eggs.Step 7
Transfer the skillet pan to the center of the oven. Bake for 10 minutes until the cheese has melted and just begun to turn golden. Serve hot.
