Gluten-Free, Low FODMAP Southwest Breakfast Bake

I feel like a lucky duck because I don't have any food allergies. Many of my friends and family have food allergies and sensitivities and need to follow special diets so they feel their best. And here I am taking it for granted that I can scarf down a peanut butter and jelly sandwich with impunity.

Several folks in my life follow a low FODMAP diet to help maintain good gut health. A low FODMAP diet avoids gluten, dairy, certain sweeteners, and a pretty long (and seemingly random to those of us uneducated about Fermentable Oligo-Di-Monosaccharides and Polyols) list of foods like onions, garlic, legumes, avocado, apples, and artichokes.

Since I'm an admitted food nerd, I get pretty psyched about a dietary challenge. It's fun to come up with a delicious recipe that all of my loved ones can enjoy! When we had a gang over for brunch recently, I served this Southwest Breakfast Bake that was flavorful and friendly for a low FODMAP diet. Chipotle chili powder gives smokey depth to the dish and green chiles add just the right amount of heat. I think you'll enjoy it...low FODMAP diet or not.

Let's get cooking!
Erin

Gluten-Free, Low FODMAP Southwest Breakfast Bake
Adapted from all over the internet (Sorry I can't remember specifics!)

1 tablespoon olive oil
1 pound ground beef
1 1/2 teaspoons cumin
3/4 teaspoon chipotle chili powder*
1 medium white sweet potato**, peeled and grated
Salt
2 cups spinach, roughly chopped
3 tablespoons chopped cilantro
2 tablespoons canned chopped green chiles
12 eggs, whisked
Salsa, hot sauce, and extra chopped cilantro for serving (optional)

Preheat oven to 375 degrees. Grease a 9" x 13" baking dish and set aside.

Heat oil in a large skillet over medium-high. Add beef and cook, stirring occasionally, until beef is cooked through, about 8 minutes. Stir in cumin and chipotle chili powder and cook for an additional minute, until the spices are fragrant.

Stir in sweet potato and salt to taste. (I used about a teaspoon of salt.) Cook 5 minutes, stirring occasionally. Add spinach and cook until it's wilted, about 2 minutes. Turn off the heat and stir in cilantro and green chiles. Taste for seasoning and add a little more salt or spice if necessary.

Spread beef mixture into prepared pan. Pour eggs over top and shake the pan a little so the eggs settle and mix in with the beef. Bake 25-30 minutes, until eggs are set in the middle. Serve warm with salsa, hot sauce, and extra cilantro.  

* If you're following a low FODMAP diet, make sure you're using chipotle chili powder and not regular chili powder. Regular chili powder is a blend that typically includes onion and garlic powder, which are not FODMAP friendly.

**White sweet potatoes are a little bit less sweet than typical orange sweet potatoes. If you can't find a white sweet potato, feel free to substitute a regular orange sweet potato.

Herbed Egg Bake

We like to eat breakfast for dinner (brinner!) every now and then and I'm a big fan of egg bakes.

For the past few years I've been on a quest to achieve a quiche-like consistency without using heavy cream and a crust. After a recent visit from my parents — during which we ate many bagels topped with cream cheese and the smoked salmon they brought back from their Alaska excursion — my fridge was overflowing with tubs of cream cheese in several flavors (garden, onion and chive, etc.)

So I began experimenting with baked eggs again. I've tried whisking cream cheese into eggs before scrambling them or baking them, but could never quite get that fluffy custardy texture.

Until now. Thanks to Epicurious.com I know the trick: Mix the eggs and cream cheese together with milk in a blender.

This egg casserole is simple to prepare and also makes for a great brunch dish. The leftovers taste delicious cold or warmed in the microwave.

Mangia! Mangia!
Andrea

Herbed Egg Bake

2 cups shredded cheese (cheddar, Gruyere or Swiss work well)
1/2 cup chopped fresh herbs, such as chives, basil, parsley, oregano (Use one kind or a mixture)
10 large eggs
6 to 8 ounces cream cheese, plain or the flavor of your choice
1 and 1/2 cups milk
1 teaspoon ground pepper
1/2 teaspoon salt
1/4 to 1/2 teaspoon nutmeg

Preheat oven to 350 degrees. Butter or use cooking spray to coat a 13x9x2 inch pan or a 2 quart baking dish.

Spread cheese and herbs evenly over bottom of baking dish.

Crack eggs into blender. Add milk, cream cheese, pepper, salt and nutmeg. Pulse or blend until smooth.

Pour egg mixture over cheese and herbs in baking dish. Place in middle rack of oven.

Bake for 40 to 45 minutes, or until egg bake is lightly browned, puffed and set in the middle. Let cool for about 10 minutes before serving.