breakfast salad with microgreens

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!

ingredients

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

recipe

1. 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

2. boil a pot of water and cook eggs until soft boiled (~8 mins)

3. coat the bottom of a bowl with greek yogurt

4. add tomato, cucumber, and soft boiled eggs

5. place a few bagel crisps in your bowl, top with green onion and everything but the bagel seasoning

6. add a squeeze of lemon, a handful of microgreens, and enjoy!