Half Sourdough Bagel, DD Scrambled Eggs, DD Chicken Sausage, Berries, Coffee

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Prep Time: 12 hours
Cook Time: 20 minutes
Servings: 2
Calories: 431kcal

Ingredients

Garlic Herb Cottage Cheese Shmear (Best made the night before)

  • 1/4 cup Cottage cheese low fat
  • 2 cloves Roasted garlic
  • 1 tsp Extra-virgin olive oil
  • 2 TBSP Fresh chives finely chopped
  • Black pepper
  • ¼ tsp Onion powder
  • 2 tsp Fresh dill chopped

Homemade Chicken Maple Sage Breakfast Sausage (see notes for bulk recipe)

  • 2 oz Ground chicken breast
  • 2 oz Ground chicken thigh
  • 1/4 tsp Dried sage rubbed
  • 1/4 tsp Fennel seed lightly crushed
  • 1/8 tsp Salt
  • 1/2 tsp Black pepper
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • pinch Red pepper flakes
  • 1/2 tsp Maple syrup
  • pinch Ground nutmeg optional
  • 1 tsp Water ice cold
  • 1/2 tsp Extra-virgin olive oil

Coffee

  • Coffee brewed using your preferred method
  • Creamer optional
  • Sweetener optional

Scrambled Eggs

  • 2 Eggs
  • 2 Egg whites
  • Black pepper to taste
  • 1 tsp Extra-virgin olive oil
  • 1 tsp Parmesan cheese grated

Bagel

  • 1 Sourdough bagel sliced in half

Fruit

  • 1 cup Mixed berries
US Customary - Metric

Instructions

  • Prepare the garlic herb shmear (night before, recommended): Add cottage cheese, roasted garlic, and olive oil to a blender or food processor. Blend for 2 minutes, stopping to scrape down the sides twice until completely smooth. Transfer to a bowl and fold in chives, black pepper, onion powder, and dill. Cover and refrigerate overnight.
  • In a bowl, combine the ground chicken, sage, fennel seed, salt, black pepper, garlic powder, onion powder, red pepper flakes, maple syrup, nutmeg, and water. Cover and refrigerate 2 - 4 hours or overnight.
  • Form the mixture into equal patties. Heat a lightly oiled skillet over medium heat. Cook the patties on both sides until nicely browned to an internal temperature of 165°F (74°C).
  • Whisk together the eggs, egg whites, and pepper.
  • Heat the oil in a nonstick skillet over medium-low heat. Add the egg mixture and cook slowly, gently stirring with a spatula until the eggs are set and creamy.
  • Brew and prepare the coffee to your liking.
  • Toast the sourdough bagel.
  • Spread each bagel half with the garlic herb cottage cheese.
  • Serve the scrambled eggs sprinkled with parmesan cheese, homemade chicken sausage, ½ bagel, mixed berries, and coffee.

Nutrition

Calories: 431kcal | Carbohydrates: 43g | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 221mg | Sodium: 697mg | Potassium: 504mg | Fiber: 4g | Sugar: 9g | Vitamin A: 474IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg

Half Sourdough Bagel, DD Scrambled Eggs, DD Chicken Sausage, Berries, Coffee

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 12 hours
Cook Time 20 minutes
Servings 2
Calories 431 kcal

Ingredients
 
 

Garlic Herb Cottage Cheese Shmear (Best made the night before)

  • 1/4 cup Cottage cheese low fat
  • 2 cloves Roasted garlic
  • 1 tsp Extra-virgin olive oil
  • 2 TBSP Fresh chives finely chopped
  • Black pepper
  • ¼ tsp Onion powder
  • 2 tsp Fresh dill chopped

Homemade Chicken Maple Sage Breakfast Sausage (see notes for bulk recipe)

  • 2 oz Ground chicken breast
  • 2 oz Ground chicken thigh
  • 1/4 tsp Dried sage rubbed
  • 1/4 tsp Fennel seed lightly crushed
  • 1/8 tsp Salt
  • 1/2 tsp Black pepper
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • pinch Red pepper flakes
  • 1/2 tsp Maple syrup
  • pinch Ground nutmeg optional
  • 1 tsp Water ice cold
  • 1/2 tsp Extra-virgin olive oil

Coffee

  • Coffee brewed using your preferred method
  • Creamer optional
  • Sweetener optional

Scrambled Eggs

  • 2 Eggs
  • 2 Egg whites
  • Black pepper to taste
  • 1 tsp Extra-virgin olive oil
  • 1 tsp Parmesan cheese grated

Bagel

  • 1 Sourdough bagel sliced in half

Fruit

  • 1 cup Mixed berries

Instructions
 

  • Prepare the garlic herb shmear (night before, recommended): Add cottage cheese, roasted garlic, and olive oil to a blender or food processor. Blend for 2 minutes, stopping to scrape down the sides twice until completely smooth. Transfer to a bowl and fold in chives, black pepper, onion powder, and dill. Cover and refrigerate overnight.
  • In a bowl, combine the ground chicken, sage, fennel seed, salt, black pepper, garlic powder, onion powder, red pepper flakes, maple syrup, nutmeg, and water. Cover and refrigerate 2 - 4 hours or overnight.
  • Form the mixture into equal patties. Heat a lightly oiled skillet over medium heat. Cook the patties on both sides until nicely browned to an internal temperature of 165°F (74°C).
  • Whisk together the eggs, egg whites, and pepper.
  • Heat the oil in a nonstick skillet over medium-low heat. Add the egg mixture and cook slowly, gently stirring with a spatula until the eggs are set and creamy.
  • Brew and prepare the coffee to your liking.
  • Toast the sourdough bagel.
  • Spread each bagel half with the garlic herb cottage cheese.
  • Serve the scrambled eggs sprinkled with parmesan cheese, homemade chicken sausage, ½ bagel, mixed berries, and coffee.

Nutrition

Calories: 431kcalCarbohydrates: 43gProtein: 29gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 221mgSodium: 697mgPotassium: 504mgFiber: 4gSugar: 9gVitamin A: 474IUVitamin C: 5mgCalcium: 99mgIron: 2mg
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