NUTRITION

SERVINGS

INGREDIENTS

0.5 whole Mini bagels

2 large Eggs

0.13 cup Baked beans

0.75 cup Low-fat cottage cheese

1 cup Frozen strawberries

0.5 cup Water

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Grass-fed butter

PREPARATION

• 1

  Combine the frozen strawberries and water in a high-speed blender and process until the mixture reaches a thick, frosty consistency.

• 2

  Slice the mini bagels in half and toast them until the surfaces are golden brown and crisp.

• 3

  Warm the baked beans in a small saucepan over medium-low heat until they are heated through and beginning to bubble.

• 4

  Whisk the eggs in a small bowl with the sea salt and black pepper until well combined.

• 5

  Melt the grass-fed butter in a non-stick skillet over medium heat, then add the eggs and stir gently until soft, velvety curds form.

• 6

  Place the toasted bagel halves on a plate and top them with the scrambled eggs and warm baked beans.

• 7

  Serve the platter immediately alongside the cold cottage cheese and the strawberry smoothie.