I decided to break in November with an easy breakfast. I made scrambled Pepper Jack Eggs (organic eggs scrambled with a splash of heavy cream and diced Cabot Pepper Jack Cheese cooked in Kerrygold butter). So simple but so good. I sliced one of my Cranberry Walnut Power Bagels and lightly toasted and buttered it and shared it with hubby (since he was out of his regular bagels, he got to enjoy one of my grain free bagels alongside his eggs, and he loved it). I served the cheesy, spicy eggs with a dollop of my sweet-tart fresh Cranberry Orange Sauce on the side. That and a cup of strong Lavazza Espresso Roast coffee and I was in low carb "breakfast heaven." Now we're ready to bundle up and run our errands on this absolutely beautiful bright and sunny autumn morning. I snapped a few photos of our first November breakfast below, complete with crunchy maple leaves on the side...LOL. Enjoy!
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Pepper Jack Cheese Eggs? That sounds like a perfect fall breakfast!
Adding Cabot's pepper jack cheese to eggs is my favorite way to eat them! :-)
Love adding Pepper Jack to my eggs! As a matter of fact I had that for breakfast this morning. I made your original nut & fruit bagel and it's delicous. I found it a little on the dry side. How can I moisten them up because they're so good.
Yes...the original fruit and nut bagel is not a moist bagel -- I tried to make it resemble Einstein's Power Bagels which contain dried fruit and nuts and are similar (the Einsteins are even more dry and chewy). If you like them more moist, you can add some chopped fresh cranberries (I have a version that uses just fresh cranberries and walnuts). Also, I recently made them and used my cranberry sauce to make another moist version of them. If you like the dried fruit version and want additional moistness...toss in some chopped cranberries (maybe 1/4 cup) or use cranberry sauce for the fruit (up to 3/4 cup). Hope that helps! :-)
Thank you Ayla, I'm going to the grocery tomorrow and plan on making the cranberry sauce.
Hope you enjoy it Sylvia! :-)
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