Happy Sunday! This breakfast bowl is made with everything bagel crisps, greek yogurt, tomato, cucumber, soft boiled eggs and microgreens.
It’s my dream grow my own veggies and herbs but I live in a city and it’s really difficult to grow indoors. BUT I do grow my own micogreens at home using Ingarden’s growing kit and love having fresh microgreens to add to recipes (use my code ‘meagan15’ for 15% off site-wide).
Give this recipe a try for a delicious, nutrient-dense, balanced breakfast!
2 tbsp chobani nonfat greek yogurt
1/2 everything bagel
1 tsp olive oil
1/2 cup diced cucumber
1/2 cup diced cherry tomatoes
2 soft boiled eggs
2 tbsp chopped green onion
1/4 diced avocado
1 tsp everything but the bagel seasoning
juice of 1/2 lemon
2 tbsp microgreens
place the oven on broil and add sliced bagel (cut lengthwise into 1/2” thick pieces) with a drizzle of olive oil into oven for 10-15 mins until crispy
boil a pot of water and cook eggs until soft boiled (~8 mins)
coat the bottom of a bowl with greek yogurt
add tomato, cucumber, and soft boiled eggs
place a few bagel crisps in your bowl, top with green onion and everything but the bagel seasoning
add a squeeze of lemon, a handful of microgreens, and enjoy!