20 Minutes • Gluten-free • Low FODMAP • Serves 4 • This crispy, breakfast crunch wrap makes a delicious breakfast, brunch or even lunch! You can be creative with the ingredients you use or follow our recipe for a delicious combination of flavors and textures.

INGREDIENTS:

8 eggs

1 tablespoon butter (or olive oil)

1 – 2 tablespoons olive oil

8 slices low FODMAP bacon

1 cup extra sharp cheddar cheese – grated

4 large low FODMAP tortillas (I like brown rice)

Potatoes/sweet 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

Salt and pepper

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!

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

Heat butter (or olive oil) in a medium-size frying pan over medium heat. Add eggs and scramble until just cooked but not dry. Set aside.

Spread ¼ cup grated cheese evenly on each tortilla and microwave for 30 seconds or put in a warm oven to melt.

Heat 1 tablespoon of olive oil in your frying pan until the oil is hot and shimmering. Add your crunch wrap and cook until browned and crispy – about 2-3 minutes on each side. Add more olive oil and heat before adding the next crunch wrap as needed.

Serve with sour cream, chives, or green onions. You may also want to add our low FODMAP best fresh salsa.  

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