Breakfast Bento Box

Breakfast Bento Box

Streamline your morning routine with these meal-prep friendly low-FODMAP breakfast bento boxes that are 100% SIBO-friendly. Golden, oven-roasted Yukon Gold potatoes are seasoned with smoky paprika, thyme, and garlic-infused olive oil, then paired with savory garlic-and-onion-free breakfast sausage, hard-boiled eggs, and fresh berries. Divided into three convenient meal-prep containers, this balanced dish delivers a complete, diner-style breakfast ready to grab and go all week long.

Designed to keep morning prep stress-free and stomach-friendly, this gluten-free and dairy-free breakfast box provides a steady stream of long-lasting energy without common digestive triggers. By pairing high-protein eggs and sausage with fructan-free garlic-infused olive oil and gut-safe portions of fresh berries, you get a satisfying, well-rounded meal completely free of bloating, gas, or IBS flare-ups. It is an essential, time-saving option for anyone following a strict SIBO meal plan, managing busy weekdays, or simplifying a healthy lifestyle.

Estimated Nutrition

  • Calories: 410 kcal

  • Total Fat: 22g

    • Saturated Fat: 6g

    • Trans Fat: 0g

  • Cholesterol: 410mg

  • Sodium: 520mg

  • Total Carbohydrates: 31g

    • Dietary Fiber: 4g

    • Sugars: 7g

  • Protein: 23g

Ingredients

  • 6 Large Eggs
  • 6 Oz. Low-fodmap Breakfast Sausage
  • 2 Cups Diced Yukon Gold Potatoes
  • 1 tbsp. Garlic-infused Olive Oil
  • ½ tsp. Smoked Paprika
  • ½ tsp. Dried Thyme
  • Salt and Black Pepper, to taste
  • 3 Portions of Berries

Preparation

Step 1

Place the eggs in a saucepan and cover with water.

Step 2

Bring to a boil and cook for 10–11 minutes.

Step 3

Transfer the eggs to an ice bath and allow them to cool completely. Peel and set aside.

Step 4

Preheat the oven to 425°F.

Step 5

Toss the diced potatoes with the garlic-infused olive oil, smoked paprika, thyme, salt, and pepper.

Step 6

Spread the potatoes in a single layer on a parchment-lined baking sheet.

Step 7

Roast for 25–30 minutes, tossing halfway through, until golden and tender.

Step 8

While the potatoes cook, prepare the sausage according to the package directions, making sure it is fully cooked.

Step 9

Allow the potatoes and sausage to cool slightly.

Step 10

Divide the potatoes, sausage, and eggs evenly among 3 meal-prep containers.

Step 11

Add one portion of berries to each container.

 

Storage: Refrigerate for up to 3 days

Note: The hard-boiled eggs can also be replaced with egg muffins if preferred. Choose a breakfast sausage that does not contain onion or garlic.

 

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
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