This savory Low FODMAP Bacon and Eggs is made with crispy bacon, fresh large eggs, aromatic garlic-infused oil, and bright green scallion tops. The result is a satisfying, protein-packed breakfast that is perfectly seasoned and gentle on your stomach. This recipe creates a classic morning meal that is ideal for a quick weekday start or a relaxed weekend brunch for one.

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Low FODMAP Bacon and Eggs Ingredients

2 large eggs
2 slices low FODMAP bacon
1 tablespoon garlic-infused oil
Salt
Black pepper
1 tablespoon chopped scallion tops (Optional)

How To Make Low FODMAP Bacon and Eggs

Cook the bacon: Place the bacon slices in a skillet over medium heat. Cook them until they are crisp and golden brown. Remove the bacon and place it on a plate lined with a paper towel to drain.
Prepare the skillet: Carefully wipe the skillet with a paper towel to remove the excess bacon grease. Leave just a very thin layer of fat in the pan for flavor.
Heat the oil: Add the garlic-infused oil to the same pan and warm it over medium-low heat.
Cook the eggs: Crack the eggs directly into the skillet. Let them cook undisturbed until the whites are fully set.
Finish the eggs: For sunny-side-up eggs, do not flip them. If you prefer over-easy eggs, gently flip them and cook for another 20–30 seconds.
Season and serve: Sprinkle the eggs with salt, pepper, and the green scallion tops if using. Serve the warm eggs immediately with the crispy bacon on the side.

Recipe Tips

Check Bacon Labels: Not all bacon is gut-friendly. Many brands use high-fructose corn syrup or garlic powder in the curing process. Look for bacon cured with just salt, sugar, and water.
Use Green Scallions Only: The white bulbs of scallions (green onions) contain fructans, which can trigger symptoms. The green tops are generally safe to eat on a low FODMAP diet.
Watch the Heat: Garlic-infused oil can burn easily. Keep your heat at medium-low when cooking the eggs to preserve the delicate garlic flavor without bitterness.
Manage the Grease: Wiping out the excess bacon grease prevents the dish from becoming too heavy or oily, while the garlic oil adds a specific savory flavor that bacon fat alone lacks.

What To Serve Low FODMAP Bacon and Eggs

This classic breakfast pair stands well on its own, but you can easily expand the meal. Serve it with a slice of toasted sourdough bread (traditional sourdough is often low FODMAP) or gluten-free toast. For a fresh element, add a small bowl of low FODMAP fruits like strawberries, blueberries, or kiwi. If you want something heartier, homemade hash browns seasoned only with salt and pepper make an excellent side dish.

How To Store Low FODMAP Bacon and Eggs Leftovers

Refrigerate: This dish is best eaten fresh. However, you can store leftover cooked bacon in an airtight container in the refrigerator for up to 4 days. Cooked eggs can be stored for up to 3 days, though the texture may change.
Freeze: You can freeze cooked bacon for up to 1 month. Wrap it tightly. Do not freeze fried eggs, as the whites will become rubbery and tough when thawed.

Low FODMAP Bacon and Eggs Nutrition Facts

Calories: 320 kcal
Total Fat: 26g
Saturated Fat: 8g
Cholesterol: 390mg
Sodium: 450mg
Total Carbohydrate: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 19g

Frequently Asked Questions

Is all bacon low FODMAP? No. You must carefully check the ingredients list. Avoid bacon cured with honey, high-fructose corn syrup, onion powder, or garlic powder.
Why use garlic-infused oil instead of garlic? Garlic contains fructans, which are water-soluble but not oil-soluble. Infusing oil gives you the garlic flavor without the indigestible carbohydrates that cause stomach issues.
Can I use butter instead of oil? Yes, you can use butter. While butter contains trace amounts of lactose, it is low enough that it is generally considered safe for a low FODMAP diet.

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