i have a tendency to accidentally turn all my meals into a salad and this breakfast is no exception...
these bagel thins are so delicious and remind me of bagel chips (remember those?) but better because I used a fresh bagel and broiled the bagel slices in the oven with a little olive oil until they browned turned crispy!
i always talk to patients and clients about adding color and a variety of vegetables at meals and the one meal where non-starchy veggies are usually lacking is breakfast. try this bowl for a balanced, nutrient-dense breakfast.
ingredients
1 cup broccoli florets
1 whole wheat everything bagel
2 eggs
6 cherry tomatoes
2 chopped sweet mini bell peppers
1/4 avocado
2 cups mixed greens
2 tbsp olive oil
recipe
preheat oven to 375F.
add broccoli and thinly sliced bagel (cut lengthwise into 1/4" thick slices) to a sheet pan.
drizzle broccoli and bagel in olive oil and toss to coat, place in the oven and roast for 30 mins.
bring 3 cups of water to a boil and add eggs, cook for 9 mins and then place into an ice bath to cool.
plate mixed greens, add roasted broccoli, bell peppers, and tomatoes, add avocado and eggs, and plate bagel thins on the side.
drizzle with olive oil, hot sauce, and sea salt and enjoy!