Low Histamine, Low FODMAP Breakfast Casserole
This protein packed low histamine, low FODMAP breakfast casserole is a whole breakfast in one dish. It’s breakfast potatoes, eggs, and turkey “sausage” in one tasty bite! Perfect as a casserole or in muffin tins for easy meal prep.
Equipment
- Sharp Knife
- 8 x 8 Glass Baking Dish
Ingredients
- 2 Tablespoons Kasandrino’s Olive Oil divided
- 1 Small Rutabaga peeled and finely diced (about 1 cup)
- ½ cup Scallions chopped (green onion tops only for low FODMAP)
- 1½ cup Organic Kale woody steams removed, leaves chopped into bite sized pieces
- 6 Large Eggs
- ⅛ cup Native Forest Coconut Milk
- 1 Tablespoon Garlic Infused Olive Oil
- 8 ounces Ground Turkey
- 1 Tablespoon Fresh Sage chopped
- 1 teaspoon Fresh Organic Thyme chopped
- ¼ teaspoon Redmond Real Salt divided
Instructions
- Preheat oven to 375 degrees F.
- Coat a large glass baking dish with 1 Tablespoon of Kasandrinos olive oil to help prevent sticking. Set aside.
- Wash and prep all the produce.
- Over medium high heat, heat the remaining 1 Tablespoon of Kasandrinos olive oil in a large skillet.
- Add the diced rutabaga and cook for about 11 minutes, until tender but firm. Stir often to prevent sticking.
- While the rutabaga cooks, crack your eggs into a medium bowl. Add coconut milk and ⅛ teaspoon of salt. Whisk until combined.
- Now back to the skillet. After your rutabaga has been in the skillet for 11 minutes, add the chopped onions and kale to the skillet with the rutabaga. Cook until just starting to wilt (about 2 minutes). Transfer the rutabaga, onion, and kale into the baking dish.* Set aside.
- To the same skillet (now empty), add the garlic infused olive oil, ground turkey, sage, thyme, and ⅛ teaspoon salt. Cook until browned (about 3 minutes). Break the turkey into small pieces as it cooks. Transfer cooked turkey to the baking dish with the veggies.
- Now add your whisked eggs to the baking dish with the veggies and turkey. Give everything a stir in the baking dish until combined.
- Bake for 25 minutes* or until eggs are set.
Notes
*If cooking in a muffin tin:
- Use a 6count muffin tin
- Bake for 15 minutes instead of 25 minutes
- Instead of adding the ingredients to the baking dish as indicated above, add them to a large bowl. First the veg, then meat, then the whisked eggs. Stir to combine before ladling into muffin pan.
Nutrition
Nutrition Facts
Low Histamine, Low FODMAP Breakfast Casserole
Serving Size
145 g
Amount per Serving
Calories
235
% Daily Value*
Fat
18.18
g
28
%
Saturated Fat
4.99
g
31
%
Trans Fat
0.07
g
Polyunsaturated Fat
2.8
g
Monounsaturated Fat
8.76
g
Cholesterol
216
mg
72
%
Sodium
187
mg
8
%
Potassium
298
mg
9
%
Carbohydrates
4.82
g
2
%
Fiber
1.4
g
6
%
Sugar
2.45
g
3
%
Protein
13.51
g
27
%
Vitamin A
811
IU
16
%
Vitamin C
14.9
mg
18
%
Calcium
71
mg
7
%
Iron
1.67
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!