SERVINGS:8 servings
INGREDIENTS
- 8-10 large potatoes
- 1 tablespoon garlic oil*
- 1 bell pepper, diced (not green if needing low FODMAP)
- ¼ cup chopped green onion, about 1 bunch
- ½ teaspoon salt
- 9 oz breakfast sausage
- 8 large eggs
INSTRUCTIONS
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Preheat the oven to 375° and line a sheet tray with parchment paper. Wash the potatoes and poke them a couple times with a fork. Rub with a little avocado oil and place them on the sheet tray. Bake until tender, about 50-60 minutes.
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While the potatoes are baking, make the filling. Add the garlic oil to a large skillet. Over medium heat, cook the pepper, green onion and salt until tender, about 5-7 minutes.
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Add the sausage and cook another 5 minutes. Mine was cooked so I was just warming it up. If it’s raw then make sure it’s cooked through.
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Remove the potatoes from the oven and let cool 10-15 minutes until cool enough to handle. Cut the top off the potato and scoop out the inside leaving just a little potato lining the skin. Place them in a 13×9 pan.
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Crack the eggs into a large bowl and scramble. Add in the pepper and sausage mixture. Divide evenly between all the potatoes and cook 40 minutes or until eggs are set.
