20 Minutes • Gluten-free • Low FODMAP • Serves 6 • A great breakfast to prepare ahead and have on hand to heat and serve in just a few minutes. Also perfect for a breakfast or brunch gathering when you’re serving multiple breakfast main courses all at once.

INGREDIENTS:

8 eggs

Salt and pepper

1 tablespoon butter (or olive oil)

6-8 slices bacon (natural, no nitrates/nitrites)

1 cup extra sharp cheddar cheese – grated

Potatoes cooked - chopped

3-4 scallions (green part only) – chopped plus more for serving

FOR SERVING:

Sour cream (optional)

Chives or green onions (green part only) – chopped

Sliced avocado

DIRECTIONS:

This recipe calls for cooked potatoes so it’s a great one to use up leftover potatoes if you have them. If you want to cook them just for this purpose I recommend chopping them and tossing them in a roasting pan with some olive oil, salt, pepper, and dry rosemary. Roast in the oven at 400 degrees F for about 45 minutes until fork tender. Then proceed!

Preheat oven to 325 degrees F.

Cook bacon per package instructions on the stove, in the oven, or in the microwave until crisp. Crumble and set aside.

Heat butter in a medium-size frying pan over medium heat. Whisk eggs in a small bowl, then add to the pan with salt and pepper to your taste. Cook just until cooked through but not dry. Set aside.

Put some cooked potatoes in the bottom of each ramekin (keep in mind ¼ cup sweet potato is low FODMAP serving so if you’re using a mix of potato types, keep the sweet potato volume low).

Next, add a layer of scrambled eggs. Then a layer of grated cheddar. And finally the bacon.

At this point, you can cover the ramekins with foil or plastic and refrigerate until ready to use.

When ready, heat in microwave until heated through (about 1 minute) or heat the oven and put ramekins on a rimmed baking sheet cook for 15-20 minutes or until heated through and the cheese is bubbling.

Serve with sour cream, chives, sliced avocado, or green onions.