Ingredients
8–10 large potatoes
1 tbsp garlic oil
1 bell pepper, diced (avoid green for low FODMAP)
1/4 cup chopped green onion
1/2 tsp salt
9 oz breakfast sausage
8 large eggs
Instructions
- Preheat oven to 400°F (200°C). Slice potatoes in half lengthwise and scoop out the centers, leaving a 1/4-inch border to form boats. Save scooped potato for another use.
- Brush insides with garlic oil, sprinkle with salt, and arrange cut side up on a baking sheet. Roast for 20–25 minutes until just tender.
- Meanwhile, cook sausage in a skillet over medium heat until browned. Add diced bell pepper and green onion, sauté until softened, then remove from heat.
- Divide sausage mixture evenly among potato halves. Crack one egg into each potato boat.
- Return to oven and bake 12–15 minutes, until eggs are cooked to your liking.
- Serve warm, garnished with extra green onion if desired.
Notes
Sweet potatoes can be used for a sweeter flavor.
Add jalapeños or red pepper flakes for spice.
Swap sausage for ground turkey, chicken, or plant-based protein.
Mix in extra vegetables like spinach or mushrooms for a veggie boost.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 potato boat
- Calories: 190
- Sugar: 1g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 170mg
