Herb Cream Cheese Veggie Breakfast Bagel
Skip the Philly and make your own at home! This EASY and QUICK breakfast bagel is full of nutrients for you to start your day.
Equipment
- 1 Mini Food Processor
Ingredients
Homemade Herb Cream Cheese
- 3/4 cup cream cheese
- 1/4 cup Vertical Roots Canada Dill
- 1/4 cup Vertical Roots Canada Basil
- 1/4 cup Vertical Roots Canada Parsley
- 1 tsp garlic powder
- Salt and Pepper to taste
Breakfast Bagel
- 2 Farm Fresh or Organic Eggs
- 8 slices Old / Sharp Cheddar Cheese
- 1/2 cup Vertical Roots Spinach
- Salt and Pepper to taste
- 2 Rocky Mountain Co. Bagels (any flavour toasted or grilled.
- 1/2 cup Favorite Micro Greens OR Vertical Roots Canada Arugula
Instructions
Homemade Herb Cream Cheese
- Place cream cheese, herbs, garlic powder, salt and pepper into the processor. Process for 30 seconds on high then stop and scrap the sides for another 30 seconds on low. Taste for flavour and add more spices if needed. Set aside.
Breakfast Bagel
- In a hot pan, turned to medium, melt butter.
- Crack each egg into the melted butter and break the yokes. Salt and Pepper.
- Cook for 30-45 seconds then flip. Once flipped you can add 2 slices of cheese on each egg, layer spinach leaves, followed by 2 more slices of cheese. (If using larger square slices, use only 1 slice per layer.)
- Remove from heat and cover. This will allow the cheese to melt.
- While melting the cheese and finishing the cook take the toasted bagels and spread cream cheese and both sides of both bagels.
- Lift the lid off the eggs and place each egg on the bottom side of the bagel.
- Top with your favorite fresh micro greens or arugula to add crunch and freshness! Top the bagel with the other side and ENJOY!