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Low FODMAP Breakfast Casserole
Our Low FODMAP Breakfast Casserole can be prepped the night before and is the perfect dish for holidays and brunches.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Makes: 14 Servings
Calories: 216 kcal
Ingredients:
- 24- ounce to 30-ounce (680 g to 685 g) package of low FODMAP frozen hash browns, about 8 to 9 cups
- 1- pound (455 g) thickly sliced low FODMAP ham, diced
- 8- ounces (225 g) sharp cheddar cheese, shredded
- 12 large eggs
- 1 cup (240 ml) lactose-free whole milk
- Kosher salt
- Freshly ground black pepper
Preparation:
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Position rack in middle of oven. Preheat oven to 350°C (180°C). Coat the inside of a 13-inch by 9-inch (33 cm by 23 cm) casserole dish with nonstick spray; set aside.
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Toss together the frozen hash browns, ham and cheese in a large bowl to evenly combine, then scrape into prepared pan, creating an even layer.
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In same bowl, whisk the eggs and milk until thoroughly combined. Season with salt and pepper, then pour evenly over the potato mixture. Gently pat everything down with the back of a sturdy spoon.
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Bake for one hour, uncovered or until the center is set and the edges are golden brown. Let sit for 5 minutes and serve.
Notes:
Tips
- I like to serve low FODMAP hot sauce or salsa alongside. Some folks like ketchup with their eggs, and since there are low FODMAP serving sizes, why not offer it? We have a great article on Condiments, by the way.
Nutrition Facts
Low FODMAP Breakfast Casserole
Amount Per Serving
Calories 216
Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 151mg6%
Carbohydrates 12g4%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.
