Bagel-less Everything Breakfast with Avocado, Eggs, & Lox

Bagel-less Everything Breakfast with Avocado, Eggs, & Lox

Trader Joe's recently came out with a new spice blend called "Everything but the Bagel" seasoning. I stuck with the theme of "Everything but the Bagel" and came up with a paleo breakfast that won't disappoint.

Bagel-less Everything Breakfast with Avocado, Eggs, & Lox

Prep + Cooking Time:
Makes 2 Servings

Ingredients:

  • 2 Avocados (ripe, but firm)
  • 4 Large eggs
  • Trader Joe's Everything but the Bagel seasoning blend
  • 2 ounces of Smoked salmon
  • Fresh dill for garnish (optional)

Method:

  1. Preheat your oven to 425 degrees F.
  2. Using a knife, halve the avocados and remove the seeds.
  3. Using a large spoon, scoop enough avocado meat to form a wide area for the eggs to sit. You'll want to make sure not to scoop too deep as this will make the eggs cook slower. Scoop wide instead.
  4. Place each avocado half onto an oven safe baking sheet.
  5. Crack an egg into each avocado half. If the egg doesn't fit, you can always crack 4 eggs into a separate bowl first, scoop in the yolk from each egg, and fill the rest of the avocado with the right amount of egg whites.
  6. Place in the oven for 12-15 minutes, or until egg whites are fully cooked.
  7. Top with smoked salmon and fresh dill. Optional: you can also add chopped red onion, capers, or other toppings of your choice. Get creative!
  8. Enjoy warm.

Sausage & Sweet Potato Breakfast Hash

Sausage & Sweet Potato Breakfast Hash

This hash is one of my favorite go to's for a healthy weekend brunch, or a quick dinner post workout. You can mix it up with mostly any ground meat and veggies you have in your fridge. Make it your own!

Sausage and Sweet Potato Breakfast Hash

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 3 Small sweet potatoes (or 1 large), peeled and cubed
  • 1/2 Sweet onion, diced
  • 2 Garlic cloves, peeled and minced
  • 1 pound ground mild Italian sausage or 5 mild Italian sausage links, casings removed
  • 4 Eggs
  • Extra virgin olive oil
  • Salt and Pepper

Method:

  1. Preheat your skillet to medium high heat. Once heated, add about a tablespoon of olive oil.
  2. Add diced onion and season with a little bit of salt. Stir for about 5 minutes, or until translucent and browning just a little on the edges.
  3. Add cubed sweet potato chunks and season with a bit more salt and pepper (the sausage is salty so be sure not too add too much salt). Stir for another 5 minutes.
  4. Add minced garlic to the skillet and stir for another minute.
  5. Add the sausage and add to the skillet, breaking apart with your hands if needed.
  6. Lower heat to medium and stir until sweet potato chunks have softened and sausage is fully cooked (about 10 minutes).
  7. Make 4 small indents in the mixture and crack an egg into each indent. Cover your skillet (I used a baking dish on top of my cast iron to do this) for 3-4 minutes.
  8. Uncover and serve hot. Egg whites should be completely cooked with the yolks perfectly runny inside.