Your New Favorite Morning Ritual!
Tired of the same old boring breakfast? Let’s transform that simple bagel and egg combo into a masterpiece! This isn’t just a sandwich; it’s a vibrant, satisfying meal that will kickstart your morning with a burst of flavor and wholesome energy. We’re layering creamy avocado, juicy tomato, zesty Dijon, and crisp sprouts onto a perfectly toasted whole wheat bagel. It’s the kind of clean, colorful, and incredibly delicious breakfast that makes you feel good from the inside out. Get ready to fall in love with your mornings again!
Ingredients
• 1 whole wheat bagel, split
• 1 tsp / 5 ml Dijon mustard
• 2 Tbsp / 30 ml Yogurt Cheese (or cream cheese)
• ¼ avocado, slightly mashed
• 2-3 slices fresh tomato
• ¼ cup / 60 ml alfalfa sprouts
• 1 whole egg + 2 egg whites
• Pinch of sea salt and black pepper
• Cooking spray
Instructions
1. Position an oven rack about six inches from the broiler and turn it on. Place the bagel halves on a baking sheet, cut-side up, and broil until golden brown and toasted.2. Spread both halves of the warm, toasted bagel with Dijon mustard and Yogurt Cheese. On the top half, layer the mashed avocado, tomato slices, and alfalfa sprouts.3. Heat a nonstick skillet over medium heat. Beat the egg and egg whites together and season with a pinch of salt and pepper.4. Lightly coat the warm skillet with cooking spray and pour in the eggs. As the edges begin to set, use a spatula to gently lift them, allowing the uncooked egg to flow underneath. Repeat until the top is almost set.5. With confidence, flip the egg and cook for another 30 seconds. Slide it from the pan, fold it into a square that fits the bagel, and place it on the bottom half.6. Place the top half of the bagel on top to complete the sandwich. Serve immediately and enjoy!
Nutritional Information
• Per sandwich:Calories: 396 | Protein: 17 g | Carbs: 71 g | Total Fat: 8 g | Saturated Fat: 1.4 g | Fiber: 13 g | Sodium: 727 mg | Cholesterol: 1 mgNOTE: Yogurt Cheese must be made ahead of time.
Pro Tips
• Toast your bagel until it’s golden and crisp to prevent it from getting soggy from the creamy toppings.
• For extra flavor, season your mashed avocado with a pinch of red pepper flakes or a squeeze of fresh lime juice.
• Don’t have Yogurt Cheese? Regular cream cheese, a smear of hummus, or even a savory herb spread works beautifully.
• Add a handful of fresh spinach to the eggs in the last minute of cooking for an extra boost of greens.
FAQ
Q: Can I make this breakfast bagel vegan
A: Yes, you can easily make this a vegan breakfast bagel. Replace the egg with a tofu scramble or a plant-based egg substitute. For the spread, use a dairy-free cream cheese or hummus instead of Yogurt Cheese.
Q: How can I add more protein to this vegetarian sandwich
A: To boost the protein, consider using a protein or sprouted-grain bagel. You can also add a slice of plant-based cheese, mix some nutritional yeast into the eggs, or add a sprinkle of hemp seeds on top of the avocado.
Q: Can I prepare this breakfast sandwich ahead of time
A: For the best taste and texture, this sandwich is best enjoyed fresh, as assembling it ahead of time can make the bagel soggy. To save time in the morning, you can pre-slice your tomato and prepare the Yogurt Cheese in advance.
Q: Is it possible to make this recipe gluten-free
A: Absolutely. To make this a gluten-free breakfast sandwich, simply substitute the whole wheat bagel with your favorite gluten-free bagel. All other ingredients in the recipe are naturally gluten-free.
