Mexican Egg Brunch

Expecting company? This low-FODMAP brunch is another easy recipe and only requires 1 bowl and 1 casserole dish.

Ingredients

Serves 4

2 cups whole corn tortilla chips

1 cup shredded Cheddar cheese

4 whole large eggs

4 egg whites

1⁄2 cup salsa

1⁄2 cup sliced black olives

2 scallions, chopped, green part only

1⁄2 medium avocado, sliced into eighths

1⁄2 cup lactose-free sour cream

Not All Casserole Dishes Are Alike

For this recipe choose a clear glass casserole dish, as the glass makes it easier to see when the eggs are cooked through.

1. Preheat oven to 400°F. Grease a 9" × 13" glass casserole dish.
2. Spread tortilla chips in casserole dish. Add half of cheese.
3. In a medium bowl whisk eggs and egg whites until fluffy. Pour eggs into casserole dish.
4. Pour salsa evenly over eggs. Sprinkle on remaining cheese. Sprinkle on black olives and scallions.
5. Bake 15–20 minutes or until eggs look cooked around edges of casserole dish.
6. Top with avocado and sour cream.

Per Serving

Calories: 458

Fat: 23g

Protein: 20g

Sodium: 564mg

Fiber: 8g

Carbohydrates: 46g

Sugar: 3g