Low FODMAP Sausage & Vegetable Casserole
Super easy and tasty make-ahead breakfast casserole prepared with sausages, eggs, and roasted veggies. Don't forget to top it with some fresh basil!
Ingredients
- 270 grams sweet potatoes, peeled and cubed
- 1 red bell pepper, diced and seeded
- 200 grams pumpkin, peeled and diced
- 200 gram potato, peeled and cubed
- 1 tbsp olive oil
- 2 tbsps Garlic oil
- 1/2 cup leek, finely sliced
- 400 grams beef sausages, chopped into small slices
- 12 large eggs
- 2 cups baby spinach
- 1/2 low FODMAP milk
- 1.5 tsps Low FODMAP Certified Spice Mix (Tuscan Herb)
- basil leaves, for garnishing
Instructions
- Preheat the oven to 400ºF. Prepare the vegetables for roasting and place them in a roasting tray. Drizzle with some olive oil and season with a pinch of Low FODMAP Certified Spice Mix (Tuscan Herb). Bake until soft, for about 20 minutes.
- In the meanwhile, prepare your bell pepper, leek, and sausage. In a large pan, heat some garlic oil, add leek tips and bell pepper. Saute until fragrant, for a few minutes. Remove leek tips and bell pepper from the pan. Add diced sausages and fry until thoroughly cooked. Once done, remove and set aside.
- Grease a large casserole dish, add leeks, bell pepper, sausages, and roasted veggies. In a large bowl, add chopped spinach, eggs, milk, and Low FODMAP Certified Spice Mix to taste. Mix until well-combined. Then pour the egg-mixture evenly over the veggies and sausages in the casserole dish.
- Bake uncovered until eggs are set and golden, for about 25 to 30 minutes. Top with fresh basil leaves. Serve hot and enjoy!
Nutrition
Calories: 412kcalCarbohydrates: 17gProtein: 18gFat: 22g
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