The Garden Bagel Stack
Looking for a fresh, protein-packed, veggie-loaded breakfast (or brunch!) that actually keeps you full? Meet The Garden Bagel Stack—a powerhouse of flavor and nutrition built on a ROYO seeded protein bagel. This recipe combines creamy, crunchy, tangy, and savory layers for the ultimate better-for-you bagel creation.
Servings: 1
Equipment
- Toasted or griddle
- Small bowl
- Knife
Ingredients
- 1 ROYO protein bagel code CHEFALLIE click HERE
- 3/4 cup Iceberg lettuce Shredded
- 3-4 Tomato slices
- 1/3 cup Cucumber slices sliced very thin
- 1/4 cup Roasted red peppers
- 1/4 cup Pickled red onions
- 2 Eggs
- Salt to taste
- Black pepper to taste
- Dried oregano optional
Herb Cheese Spread
- 2 Light laughing cow wedges
- 2-3 TBSP Nonfat Greek yogurt
- 1/4 tsp Dried oregano
- 1/4 tsp Garlic powder
- Salt and pepper to taste
Instructions
HERB CHEESE SPREAD
- In a small bowl, combine the 2 light laughing cow wedges, 2-3 TBSP nonfat Greek yogurt, dried oregano, garlic powder and then season with salt and pepper to taste.
BAGEL ASSEMBLY
- Toast the ROYO bagel to your liking
- Take the cheese spread and smear of both halves of the toaste bagel
- On each side add the shredded lettuce, tomato slices (salt & pepper), cucumber slices and pickled onions
- Cook the two eggs to your liking and place each egg on top of each half of the bagel.
- Garnish with more salt, pepper and dried oregano to taste