The Southwest Starter

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Feeling sluggish? The sharp jalepeńo flavor in this protein-packed breakfast bagel is sure to wake you up fast!

Ingredients:

  • 4 Cobblestone Original White Bagels
  • 4 large Eggland’s Best Eggs
  • 4 slices cooked bacon, chopped
  • 4 slices sharp cheddar cheese
  • 1 large avocado, sliced
  • 1/2 cup diced red onion
  • 1/2 cup diced tomato
  • 1 jalapeńo, seeded and minced (leave some seeds for added heat)
  • 1/4 cup fresh cilantro leaves
  • 1 cup loosely packed baby spinach leaves
  • 1/4 cup sour cream

Directions:

  1. Split and toast the Original White Bagels.
  2. In a small bowl, toss together the onion, tomato, jalapeño, and cilantro.
  3. Heat 1 Tbls olive oil in a nonstick skillet over medium low heat. Scramble the eggs around 2 minutes, or until set. Sprinkle in the bacon during the last 30 seconds of cooking.
  4. Build the sandwiches on top of the 4 bottom bagel halves, starting with 1 Tbls of sour cream and 1/4 cup of spinach.
  5. Add a quarter of the egg mixture, one slice of cheese, avocado slices, and some of the quick pico.
  6. Top with the bagel tops and enjoy!

Pairing Suggestion: ColdFresh Cold-Pressed Juice

image & recipe via Cobblestone Bread

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