5 Scrumptious IBS Breakfast Ideas

Don't feel as though you need to skip breakfast just because you have IBS. Here are simple IBS-friendly breakfast ideas you can make every morning.



If you suffer from irritable bowel syndrome, you may feel like your meal options are limited. Sticking to a dietary routine is the key to avoiding uncomfortable and even painful digestive symptoms, but no one wants to eat the same thing day in and day out. There’s no reason you can’t switch things up a little bit without stressing your digestive system. Just avoid your IBS triggers! Unfortunately, that is sometimes easier said than done, but we have a secret to share with you that will make all the difference.

Instead of altering recipes to avoid common IBS triggers like wheat and dairy, build your meals using IBS- and allergy-friendly staples from Schär. Schär Gluten Free offers a wide range of breakfast staples including bread, rolls, and bagels. All of their products are gluten-free – you can even shop by ingredient if you want to avoid other triggers like dairy or soy. 

Transform your breakfast routine with Schär Gluten Free products and try out some of the delicious recipes we’ve collected below. Bon Apetit!

Try These IBS-Friendly Breakfast Recipes

Breakfast is the most important meal of the day but if you have IBS, you may find yourself skipping it because there aren’t many IBS-friendly options. With Schär Gluten Free you can enjoy breakfast staples without triggering symptoms.

Here are 8 IBS breakfast recipes to try out:

1. Open-Faced Smoked Salmon and Egg Sandwich

Scrambled eggs are a simple IBS-friendly breakfast, but they can get boring if you always prepare them the same way. In this recipe, they’re made with smoked salmon and paired with dairy-free cream cheese and fresh dill over toasted Schär Gluten Free Bread.

Servings: 4

Ingredients:

• 8 large eggs
• Salt and pepper
• 6 ounces smoked salmon, chopped
• 2 to 3 ounces dairy-free cream cheese
• Fresh chopped dill
• 2 slices of Schär Deli Style Sourdough Bread, sliced and toasted

Instructions:

1. Whisk the eggs well in a medium bowl and season with salt and pepper.
2. Melt the butter in a large nonstick pan over medium-low heat, swirling to coat the pan.
3. Pour in the eggs and cook for a minute or two.
4. Use a spatula to bring the edges in toward the center as they start to set.
5. Sprinkle chopped salmon, cream cheese, and dill over the eggs.
6. Continue to scramble the eggs as they cook to your liking.
7. Serve over toasted gluten free bread halves.

2. Overnight Chia Pudding

If you love a bowl of porridge in the morning but you’re looking to avoid grains, chia pudding is the perfect alternative. Use a bit of your favorite natural sweetener and serve with fresh fruit and nuts.

Servings: 1

Ingredients:

• 2 tablespoons chia seeds
• ½ cup almond milk (or other dairy-free milk)
• 1 teaspoon glucose syrup
• Fresh fruit (such as oranges or strawberries) and nuts

Instructions:

1. Place the chia seeds in 1-cup jar.
2. Add the almond milk and stir well.
3. Sweeten with glucose syrup if desired.
4. Let the mixture set for 2 to 3 minutes then stir again.
5. Cover and refrigerate overnight to thicken.
6. Serve with fresh fruit and nuts.

3. BLT Toast Points

You’ve heard of the classic BLT, but you’ve probably had to avoid it because of the bread. This IBS-friendly recipe features Schär Gluten Free bread.

Servings: 4

Ingredients:

• 8 slices Schär Gluten Free Deli Style Seeded Bread
• 6 slices bacon
• 1 tablespoon olive oil
• Salt and pepper
• Fresh green leaf lettuce
• Fresh sliced tomato

Instructions:

1. Cook the bacon in a large skillet over medium-high heat until crisp.
2. Drain the bacon on paper towel then chop into 1-inch pieces when cool enough to handle.
3. Preheat the broiler in your oven and line a baking sheet with parchment.
4. Cut the slices of Schär Gluten Free Bread in half diagonally to form triangles.
5. Arrange the slices on the baking sheet and brush lightly with olive oil.
6. Broil the slices until just toasted then remove from the oven.
7. Top the toast points with lettuce and tomato then finish with chopped bacon to serve.

4. Baked Eggs with Spinach

Many people with IBS find they can tolerate small servings of ricotta cheese better than other forms of dairy. This recipe for baked eggs features ricotta and spinach, served with toasted gluten-free bread.

Servings: 1

Ingredients:

• ¼ cup ricotta cheese
• ½ cup fresh chopped spinach
• 1 tablespoon olive oil (extra for drizzling)
• ½ teaspoon lemon zest
• ½ teaspoon dried thyme
• Salt and pepper
• 2 large eggs
• 1 to 2 slices Schär Gluten Free Deli Style Seeded Bread

Instructions:

1. Preheat the oven to 375°F and grease a small baking dish.
2. Whisk together the ricotta, spinach, olive oil, lemon zest, thyme, salt and pepper in a small bowl.
3. Spoon the mixture into the baking dish.
4. Make two wells in the mixture and crack an egg into each.
5. Drizzle with olive oil then bake for 12 to 15 minutes until the whites are set.
6. Dip into the baked eggs with pieces of toasted Schär Gluten Free Bread.

5. Potato Rosti with Poached Eggs

When cooking breakfast for the whole family, this potato rosti will become a go-to. It fries up golden and crispy, making it the perfect foundation for a nicely poached egg. You can also serve the rosti as a side with scrambled eggs, if you prefer.

Servings: 4

Ingredients:

• 2 lbs. Yukon Gold potatoes
• 1 tablespoon butter, melted
• Salt and pepper
• 4 tablespoons coconut oil
• 4 large eggs

Instructions:

1. Peel the potatoes then grate them into long strands, if possible.
2. Squeeze as much moisture from the grated potato as you can, transferring it to a bowl.
3. Toss in the butter, salt, and pepper until well combined.
4. Melt half the coconut oil in a large skillet over medium-low heat.
5. Scoop the potato mixture into the pan in a pile – tidy the edges with a spatula but don’t pack it.
6. Cook for 12 minutes until the undersides are golden brown.
7. Cover the pan with a cutting board then quickly flip – set the board with the rosti aside.
8. Add the remaining coconut oil and reheat the pan.
9. Return the rosti to the pan and cook for 10 to 12 minutes until crispy and browned.
10. Meanwhile, bring several inches of water to a simmer in a saucepan.
11. Crack an egg into a small bowl then gently slip it into the water.
12. Repeat with the remaining eggs – use a spoon to push the whites closer to the yolks, if desired.
13. Turn off the heat then cover and cook for 4 minutes.
14. When the rosti are done, cut them into wedges.
15. Top each wedge with a poached egg to serve.