American•healthy
My Go-To Low FODMAP Breakfast
My go-to low FODMAP breakfast is an egg scramble filled with roasted potatoes, leafy greens, and turkey sausage crumbles. With a little prep work, you can have a satisfying morning meal in less than 10.
- Prep time
- 3 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 teaspoons butter (I use ghee)
- ¼ cup cooked Low FODMAP Breakfast Sausage crumbles (instead of patties)
- ½ cup leftover Low FODMAP Roasted Potatoes
- 1 cup low FODMAP leafy greens, like spinach, kale, collard greens, or Swiss chard
- 2 large eggs
- Salt and pepper
Instructions
- 1
Melt butter in a large frying pan over medium-high heat. Add sausage crumbles and potatoes. Cook 3-5 minutes or until warm.
- 2
Add leafy greens and cook 2-3 minutes or until the greens are just starting to wilt.
- 3
Add eggs. Using a silicone (heat-resistant) spatula, scramble the eggs into the potato mixture. Once the eggs are cooked, about 1-2 minutes, remove from heat. Season with salt and pepper.
- 4
Serve warm.