Low FODMAP Roast Veggie & Sausage Breakfast Casserole

Name: Low FODMAP Roast Veggie & Sausage Breakfast Casserole
Prep time: 1500 min
Cook time: 2700 min
Total time: 4200 min
Yield: 8
Ingredients: 1 tbsp Olive Oil (1 tbsp olive oil); 1 ¾ cup Sweet Potato (1.75 cup (282.25806451613 g) sweet potato (peeled & diced)*); 1 ½ cup Japanese Pumpkin (1.5 cup (220.58823529412 g) Japanese pumpkin (Kabocha squash or Buttercup squash) OR carrot (peeled and cut into bite-sized pieces)); 1 cup White Potatoes (1 cup (178.57142857143 g) potato (peeled and diced)); 2 tbsp Garlic Infused Oil (2 tbsp garlic infused oil*); ½ cup Leeks (0.5 cup (40 g) leek (green leaves only, finely sliced)*); 1 piece Red Bell Pepper (1 red bell pepper (deseeded & diced)); 400 g Pork Sausage (400 g pork, beef or lamb sausages (no onion or garlic) (chopped into small pieces)); 2 cup Kale (2 cup (60.06006006006 g) baby kale or baby spinach (chopped)); 12 pieces Egg (12 large egg); ½ cup Whole Milk (0.5 cup (125 ml) low FODMAP milk*); ½ tsp Dried Oregano (0.5 tsp dried oregano*); 1 tsp Table Salt (1 tsp salt); ¼ tsp Black Pepper (0.25 tsp black pepper)

Low FODMAP Roast Veggie & Sausage Breakfast Casserole - Breakfast, Lunch

4200 min

Servings8

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Gluten Free
Dairy Free
Soy Free

Ingredients

For 8 servings

Olive Oil1 tbsp · 1 tbsp olive oil
Sweet Potato1 ¾ cup · 1.75 cup (282.25806451613 g) sweet potato (peeled & diced)*
Japanese Pumpkin1 ½ cup · 1.5 cup (220.58823529412 g) Japanese pumpkin (Kabocha squash or Buttercup squash) OR carrot (peeled and cut into bite-sized pieces)
White Potatoes1 cup · 1 cup (178.57142857143 g) potato (peeled and diced)
Garlic Infused Oil2 tbsp · 2 tbsp garlic infused oil*
Leeks½ cup · 0.5 cup (40 g) leek (green leaves only, finely sliced)*
Red Bell Pepper1 piece · 1 red bell pepper (deseeded & diced)
Pork Sausage400 g · 400 g pork, beef or lamb sausages (no onion or garlic) (chopped into small pieces)
Kale2 cup · 2 cup (60.06006006006 g) baby kale or baby spinach (chopped)
Egg12 pieces · 12 large egg
Whole Milk½ cup · 0.5 cup (125 ml) low FODMAP milk*
Dried Oregano½ tsp · 0.5 tsp dried oregano*
Table Salt1 tsp · 1 tsp salt
Black Pepper¼ tsp · 0.25 tsp black pepper

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Steps

1Preheat the oven to 200ºC (400ºF) bake function. Peel and dice the sweet potato, pumpkin, and potato. Place in a roasting tray, drizzle with olive oil and season well with salt and pepper. Bake in a single layer for 20 minutes until soft.
2While the roast veggies cook, prep your leek, red capsicum/pepper, and sausage. Heat a large frypan over medium-high heat. Once hot, add the garlic infused oil, leek tips and red capsicum, cook for a few minutes until fragrant. Then place to one side. Next, add the diced sausages to the pan and fry until cooked through.
3Grease a large casserole dish. Add the sausages, leek and red capsicum/pepper, and roast veggies. Mix through the chopped spinach. In a large bowl, whisk together the eggs, low FODMAP milk, salt, black pepper and dried oregano until well combined. Then pour evenly over the ingredients in the casserole dish.
4Bake uncovered for 25 to 30 minutes until the eggs are just set and slightly golden. Enjoy hot or cold. PS this recipe reheats well in the microwave!

Nutrition

Calories: 361kcal
Protein: 19g
Carbs: 11g
Fat: 27g
Fiber: 2g
Sugar: 4g

Estimated from the ingredient list.

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Questions

How long does low fodmap roast veggie & sausage breakfast casserole take to make?

About 4200 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 8 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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