Half Sourdough Bagel, DD Scrambled Eggs, DD Chicken Sausage, Berries, Coffee
Print Pin Add to CollectionServings: 2
Calories: 466kcal
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)
- 3 oz Ground chicken breast
- 1/4 tsp Dried sage rubbed
- 1/4 tsp Fennel seed lightly crushed
- 1/8 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- pinch Red pepper flakes
- 1/2 tsp Maple syrup
- 1/2 tsp Extra-virgin olive oil plus more for cooking
- pinch Ground nutmeg optional
Coffee
- Coffee brewed using your preferred method
- Creamer optional
- Sweetener optional
Scrambled Eggs
- 2 Eggs
- 2 Egg whites
- 1 TBSP Cottage cheese low fat
- 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, crushed fennel seed, salt, black pepper, garlic powder, onion powder, red pepper flakes, maple syrup, olive oil, and optional nutmeg. Mix gently with your hands just until evenly combined. Do not overmix.
- 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, cottage cheese, and pepper until smooth.
- 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.
Notes
Homemade Chicken Maple Sage Breakfast Sausage (Makes extra; freeze remaining patties)
1 pound Ground chicken breast
1 pound Ground chicken thigh
2 tsp Dried sage, rubbed
1 tsp Fennel seed, lightly crushed
2 tsp Salt
1 tsp Coarsely ground black pepper
½ tsp Garlic powder
½ tsp Onion powder
0.3 tsp Red pepper flakes
1 TBSP Maple syrup
1 TBSP Extra-virgin olive oil
0.3 tsp Ground nutmeg (optional)
Extra-virgin olive oil, for cooking
1 pound Ground chicken breast
1 pound Ground chicken thigh
2 tsp Dried sage, rubbed
1 tsp Fennel seed, lightly crushed
2 tsp Salt
1 tsp Coarsely ground black pepper
½ tsp Garlic powder
½ tsp Onion powder
0.3 tsp Red pepper flakes
1 TBSP Maple syrup
1 TBSP Extra-virgin olive oil
0.3 tsp Ground nutmeg (optional)
Extra-virgin olive oil, for cooking
Nutrition
Calories: 466kcal | Carbohydrates: 42g | Protein: 34g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 246mg | Sodium: 856mg | Potassium: 609mg | Fiber: 4g | Sugar: 9g | Vitamin A: 472IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 3mg
Half Sourdough Bagel, DD Scrambled Eggs, DD Chicken Sausage, Berries, Coffee
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)
- 3 oz Ground chicken breast
- 1/4 tsp Dried sage rubbed
- 1/4 tsp Fennel seed lightly crushed
- 1/8 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- pinch Red pepper flakes
- 1/2 tsp Maple syrup
- 1/2 tsp Extra-virgin olive oil plus more for cooking
- pinch Ground nutmeg optional
Coffee
- Coffee brewed using your preferred method
- Creamer optional
- Sweetener optional
Scrambled Eggs
- 2 Eggs
- 2 Egg whites
- 1 TBSP Cottage cheese low fat
- 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, crushed fennel seed, salt, black pepper, garlic powder, onion powder, red pepper flakes, maple syrup, olive oil, and optional nutmeg. Mix gently with your hands just until evenly combined. Do not overmix.
- 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, cottage cheese, and pepper until smooth.
- 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.
Notes
Homemade Chicken Maple Sage Breakfast Sausage (Makes extra; freeze remaining patties)
1 pound Ground chicken breast
1 pound Ground chicken thigh
2 tsp Dried sage, rubbed
1 tsp Fennel seed, lightly crushed
2 tsp Salt
1 tsp Coarsely ground black pepper
½ tsp Garlic powder
½ tsp Onion powder
0.3 tsp Red pepper flakes
1 TBSP Maple syrup
1 TBSP Extra-virgin olive oil
0.3 tsp Ground nutmeg (optional)
Extra-virgin olive oil, for cooking
1 pound Ground chicken breast
1 pound Ground chicken thigh
2 tsp Dried sage, rubbed
1 tsp Fennel seed, lightly crushed
2 tsp Salt
1 tsp Coarsely ground black pepper
½ tsp Garlic powder
½ tsp Onion powder
0.3 tsp Red pepper flakes
1 TBSP Maple syrup
1 TBSP Extra-virgin olive oil
0.3 tsp Ground nutmeg (optional)
Extra-virgin olive oil, for cooking
Nutrition
Calories: 466kcalCarbohydrates: 42gProtein: 34gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 246mgSodium: 856mgPotassium: 609mgFiber: 4gSugar: 9gVitamin A: 472IUVitamin C: 5mgCalcium: 94mgIron: 3mg
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