Description
Breakfast is saved with these savoury low FODMAP breakfast burritos!
Ingredients
Scale
- 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
- Prep Time: 15
- Cook Time: 4 hours
- Category: breakfast
- Method: slow cooker
- Cuisine: american
Nutrition
- Serving Size: 1 burrito
- Calories: 399
- Sugar: 2 g
- Sodium: 610 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 220 mg
Keywords: breakfast burrito, low fodmap breakfast burrito, easy breakfast burrito