Easy Balanced Breakfast

DETAILS:

  • 20 minutes prep-time
  • 5 minutes cook-time
  • Makes 1 serving

DIETS & ALLERGENS

Gluten Free, Paleo Friendly, Pescatarian, Vegetarian

Ingredients

Scramble:

2  large eggs
0.3  cup cottage cheese
1  pinch salt and pepper
1  whole piece of toast

we used gluten-free

Garden Topping:

1  whole sliced green onion
1  bunch chopped kale
0.25  cup chopped tomato
0.25  cup chopped cucumber
1  drizzle olive oil
1  drizzle rice vinegar
1  pinch salt

Yogurt Bowl:

0.5  cup Greek style yogurt
1  scoop beeya seed cycling blend
1  handful fresh fruit

berries, banana, apple, etc

Instructions

STEP

1

Blend the eggs in a blender until smooth. Then, cook them in a pan with olive oil until done.

STEP

2

Top the toast with your scrambled eggs.

STEP

3

Stir together the garden salad ingredients and place on top of the egg toast.

STEP

4

Assemble the yogurt bowl on the side by mixing the Greek yogurt with Beeya seed cycling blends and topping it with fresh fruit.

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