Sausage and Potato Breakfast Bake (Low FODMAP)

15 Minutes prep • 55 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-3

This is a delicious breakfast dish with eggs, meat, and potatoes all baked in one pan. Perfect for Christmas morning or any morning, with something to satisfy all the hungry elves. You can whip this up and serve a small group or a crowd in no time. The combination of flavors is delicious and you can even serve this for an easy Sunday “brinner” (breakfast for dinner). No matter what, it will be a great meal for the whole family—including you!

Ingredients

1 tablespoon vegetable oil plus more to grease the pan

1 1 /2 pounds plain ground pork (organic grass-fed if possible), or use chicken if you prefer

2 1/2 teaspoons Italian seasoning (or 1/2 teaspoon each: thyme, rosemary, basil, marjoram, and oregano)

1 teaspoon fennel seeds, lightly crushed

Pinch red pepper flakes (optional)

1 jalapeño, minced (optional)

1 1/3 cups green onions, green part only

8 large eggs

1 cup lactose-free whole milk

1 teaspoon Kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

2 cups shredded melty low-lactose cheese (such as extra sharp cheddar or Gouda), divided

1 (16-ounce) bag frozen shoestring potatoes or hashbrowns (keep frozen)

2 tablespoons fresh chives, finely chopped

2 tablespoons fresh basil, finely chopped

1 cup lactose-free sour cream

Hot sauce for serving

Directions

(1) Cook the meat: In a large skillet over medium-high heat, heat the oil until shimmering. Add the ground pork (or chicken) and thoroughly brown the meat, crumbling into bite-sized pieces as it cooks. Remove to a plate with a slotted spoon and set aside, leaving about 1 tablespoon of the rendered fat in the pan (or add 1 tablespoon of olive oil if you used ground chicken).

(2) Cook the green onions: After the meat is cooked and removed, reduce the heat to medium and add the green onions and jalapeno (if using). Sauté for about 2 minutes, stirring occasionally, until the onions are beginning to brown around the edges. Remove the skillet from heat and set aside, allowing it to cool while you preheat the oven to 350 degrees F and grease a 9x13-inch pan with oil.

(3) Make the sauce: Mince the remaining 2 tablespoons of green onion greens and mix those, along with the chives, basil, and a pinch of salt, into the sour cream, and set aside.

Make-ahead note: At this point, you can set everything aside until you’re ready to assemble and bake. Keep it all in the refrigerator if it’s going to be more than an hour.

(4) Blend the filling and bake: In a large bowl, whisk the eggs, milk, salt, and pepper together. Add 1 cup of the shredded cheese, the frozen potatoes, the sautéed green onion mixture, and the browned meat, and stir to combine. Pour into the prepared pan, cover with one layer of parchment and then one layer of foil tucked tightly around the edges of the pan. Bake for 45 to 55 minutes, until the mixture has set and the center feels firm to the touch, with a little wiggle.

(5) Finish: Turn on the broiler to preheat while you remove the foil from the pan and sprinkle the remaining cheese and a sprinkle of salt and pepper over the top. Place under the broiler, keeping a close eye to avoid burning. Broil for 3 to 7 minutes, until the top is crispy and starting to brown.

(6) Plate and serve: Serve individual portions topped with dollops of herby sour cream and hot sauce on the side.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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