Low FODMAP Breakfast Burritos
Breakfast is saved with these savoury low FODMAP breakfast burritos!
- Prep Time: 15
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 12 Breakfast Burritos
- Category: breakfast
- Method: slow cooker
- Cuisine: american
Ingredients
- 12 oz low FODMAP breakfast sausage, cases removed
- 3 Yukon gold potatoes, chopped into small cubes
- 2 cups sharp cheddar cheese, shredded
- 12 lg eggs
- 1/2 cup lactose-free milk, 2%
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- 12 6″ low FODMAP tortillas
Instructions
- Heat up a large frying pan over medium heat. Add the sausage (without the casings) and scrabmle-fry until the meat crumbles and is cooked through. Drain any excess fat.
- Grease a 4 qt slow cooker and add the chopped potatoes, cooked sausage, and cheese.
- In a large bowl, whisk together the eggs, milk, and salt and pepper. Then pour it evenly over the ingredients in the slow cooker.
- Cook on low for 4 – 4.5 hours (or until a thermometer reads 160°). Take the lid off the slow cooker and let the mixture sit for 10 minutes. Then scoop the insides into tortillas and top with low FODMAP toppings if you’d like.
Notes
Recommended Serving – 1 low FODMAP breakfast burrito per sitting.
This recipe can be stored in an airtight container in the fridge for up to 3 days or in your freezer for up to 3 months for an easy pre-made breakfast or lunch idea
Find it online: https://www.fodmapformula.com/low-fodmap-breakfast-burritos/