Low-FODMAP Breakfast Bake; Gluten-free

Printer Friendly Version

An easy, healthy and satisfying low-FODMAP Breakfast Bake recipe that can be put together in 20 minutes and ready in just over an hour. You can also begin the steps the day before and refrigerate it overnight for the next day.

This low-FODMAP Breakfast Bake is amazing for a Sunday brunch or Christmas morning.  It is also gluten-free.

Enjoy this low-FODMAP Breakfast Bake with low-FODMAP Maple Egg Bread or low-FODMAP Wild Blueberry Muffins.  Or check out over 300 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Breakfast Bake; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 12

Prep time 20 min

Bake time 40-45 min

Total time 65 min

Bake 400 F

Equipment: 13 by 9 inch rectangular pan, medium saucepan

Ingredients

  • 24 ounces of ground beef, turkey, pork or sausage (check to ensure your sausage contains no high-FODMAP ingredients)
  • 3 cups grated or shredded Yukon Gold or Russet potatoes
    • I love using Simply Potatoes brand shredded potatoes (sold in the refrigerator section); saves me from peeling and grating my own potatoes
  • 2 cups shredded cheddar cheese, divided
  • 1 cup Gluten-free Bisquick Mix (this is low-FODMAP based on the ingredients)
  • 2 cups low-FODMAP milk (such as almond milk or lactose- free)
  • 4 large eggs
  • ¼ tsp pepper
  • ¼ tsp oregano
  • ¼ tsp salt
  • 1 tbsp garlic infused olive oil
  • Cooking spray or vegetable shortening, for greasing

Directions

  • Preheat oven to 400 F and place rack in center of oven
  • Grease a 13 by 9 inch rectangular baking dish with cooking spray or vegetable shortening
  • In a medium saucepan, brown your choice of ground meat in the garlic infused oil until cooked completely
    • You can also use pre-cooked beef (such as leftover ground beef)
  • Drain meat and place in baking dish
  • Add potatoes and half the cheese to dish and stir to combine
  • In a separate bowl, whisk eggs with milk and add gluten-free Bisquick, salt, pepper and oregano
  • Pour over the meat mixture
    • At this point you can cover with plastic wrap and refrigerate for a few hours or overnight (tastes even better)
  • When ready to bake place in preheated oven for 40-45 min uncovered until knife inserted comes out clean
  • Sprinkle with remaining cheese and replace in oven for about 2 minutes until cheese is melted
  • Let stand 5 minutes, then serve

Printer Friendly Version
Comments Rating 0 (0 reviews)

Comment/Review Below

Want a 10% coupon? Just review this recipe & then email us at info@rachelpaulsfood.com letting us know which recipe you have reviewed. We will then send you a 10% coupon code (limit 1 per customer/email).

Leave a Comment/Review

Sending