Breakfast Tacos – High Protein, Gluten-Free, Low FODMAP

Ingredients:

• • 2 slices bacon

• • 3 eggs

• • 2 small corn tortillas

• • Pat of butter

• • Salt and pepper

• • 1/4-1/2 avocado

Directions:

1. 1. Cook bacon. I like to cook a whole pack of bacon on a big cookie sheet, hide it from my family (or feed it to them on the weekends), and use it during the week for quick breakfasts. I line a baking sheet with parchment paper, lay bacon in a single layer, stick in a cold oven, turn to 410 degrees F, and cook for about 25-35 minutes or until the bacon reaches your desired level of crispiness. Thick cut bacon takes forever so I prefer standard thickness. Remove bacon from baking sheet with a fork and let drain on some paper towels on a plate. Clean-up is super easy…let bacon grease cool on the parchment paper and then just throw it in the garbage.

1. 2. Heat skillet on medium-high heat. Put a little butter in pan. Cook tortillas, flipping after slightly brown on one side. While tortillas are cooking, crack and mix 3 eggs in small bowl. Add a pinch of salt and fresh cracked pepper to eggs.

1. 3. Remove tortillas from pan and place on plate. Turn off heat. Add butter to pan and swirl to coat pan. Add eggs. Scramble eggs using rubber spatula and moving pan around, moving quickly because the pan is still quite hot and will cook the eggs very quickly. As soon as eggs are cooked (should take about 10 seconds), dump onto tortillas and divide evenly.
2. 4. Add 1/2 – 1 piece of bacon to each taco. If using avocado, throw on top and sprinkle with salt and freshly ground black pepper. Enjoy immediately.

Recipe tips and FODMAP thoughts:

• The corn tortillas are a nice substitute for gluten free bread. They boast a simpler ingredient list and contain significantly less processed starchy carbs which makes for a healthier breakfast and a happier gut with less potentially problematic ingredients. Do read the ingredient list to make sure they do not also contain gluten. I use the ones that are primarily corn masa flour and say product of Mexico. Cooking them makes the tortilla pliable, strong, and delicious. I didn’t understand why people liked corn tortillas until I started cooking them. Don’t skip it!
• Avocado is low FODMAP in smaller quantities and high FODMAP in larger quantities. Be mindful of your personal tolerance and quantity.
• If cooking for your family or a small crowd, just prep larger quantities. This makes a great, relatively quick family breakfast and is easily customizable depending on personal tastes. I cook a pack of bacon in the oven, cook the tortillas on an electric griddle because it has more surface area, and just scramble a large batch of eggs in a large pan.