Low FODMAP Potato and Bacon Gratin Recipe

Servings – 2



  1. Preheat oven to 400°F and grease 4 cups in a regular-sized muffin tin.
  2. To speed up this super easy 2 ingredient breakfast, microwave the potato (prick it a few times with a fork) for 4 minutes.
  3. It will not be ready to eat, but it makes it easier to grate and quicker to cook. 
  4. Using a coarse cheese grater, grate the potato into a medium sized bowl.
  5. Season lightly with Casa De Santé Mexican seasoning.
  6. Using your fingers, line the 4 greased muffin tins with the grated potatoes, pressing the potatoes up against the sides to make a “crust”.
  7. Bake the potato crusts for 5-8 minutes, making sure not to burn them.
  8. Remove the muffin tin from the oven and carefully crack an egg in each mini-crust.
  9. Place the muffin tin back in the oven and bake for 10 minutes or until the egg whites are opaque (be careful not to overcook).
  10. Allow the egg nests to cool before removing from the muffin tin.
  11. Enjoy hot with a piece of gluten-free toast and a side salad.


250 calories (per serving of 2 muffins)

GF, Soy-free, Dairy-free

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