Tag: brunch

• Healthy Protein Bagels Recipe for Breakfast

  We all love bagels. They’re warm, chewy, and the perfect base for all your favorite toppings. But what if I told you that you could make them healthier and more protein-packed without sacrificing any of the deliciousness? Yup, it’s true! These homemade protein bagels are about to become your new best friend. Perfect for breakfast, brunch with the girls, lunch, or a post-workout snack with all the goodness you need to power through your day.

  

  Why You’ll Love These Protein Bagels:

  • Protein-Packed Goodness: Each bagel is loaded with protein to keep you feeling full and fueled.
  • Quick & Simple: Just a few ingredients and minimal prep time. No fancy techniques here!
  • Customizable: Add your favorite toppings or mix-ins for extra flavor.

  

  Ingredients:

  • 1 cup Greek yogurt (plain, non-fat or full-fat)
  • 1 cup flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 egg (for egg wash)
  • toppings: bagel seasoning, sesame seeds, poppy seeds

  Instructions:

  1. Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine Greek yogurt, flour, salt and baking powder. Mix until a dough forms.
  3. Lightly flour your surface and knead the dough for about 2 minutes until smooth. Divide into 4 equal portions and shape each piece into a bagel.
  4. Brush each bagel with a beaten egg and sprinkle with your favorite toppings.
  5. Bake for 20–22 minutes or until golden brown. Let cool slightly before digging in!

  

  

  Tips & Variations:

  • Add More Protein: Want extra protein? Swap out a portion of the flour for more protein powder or add chia seeds to the dough.
  • Sweet or Savory: Try adding cinnamon and raisins for a sweet twist or garlic and herbs for something savory.

  Serving Variations:

  These protein bagels are super versatile! Here are some delicious ways to enjoy them:

  • Classic & Creamy: Spread with cream cheese and top with smoked salmon and avocado.
  • Veggie Delight: Add avocado slices, tomato, cucumber, and lettuce.
  • Protein Boost: Pair with scrambled eggs or a fried egg with fresh spinach.
  • Sweet & Nutty: Try almond butter with sliced bananas and a drizzle of honey.

  

  

  Storage:

  Store in an airtight container for up to 3 days or freeze for longer freshness. Just pop them in the toaster when you’re ready to enjoy!

  Give these protein bagels a try, and you’ll be meal-prepping like a pro! Whether you’re rushing out the door or sitting down for a relaxed breakfast, these bagels have you covered.

  Have any fun topping ideas or ways to customize this recipe? Let me know in the comments below!

  Watch the Recipe Video!

  Want to see how it’s done step-by-step? Check out the video where I walk you through making these protein bagels from start to finish.

  View this post on Instagram

  A post shared by The brunch zone (@the.brunch.zone)

  March 23, 2025

  bagel, breakfast, brunch, food, health, protein, recipe, Recipes, sadnwich, vegeterian

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• A little slice of brunch bliss: Spinach & Cherry tomato quiche

  I just discovered quiche and I must say I became a big fan of it. It’s one of those dishes that feels fancy but is so easy to throw together, whether for brunch, or even for bunch. My favorite this far is this spinach and cherry tomato quiche—it’s savory, colorful, and packed with flavor. Plus, it comes out of the oven looking so colorful and smelling amazing that, if you’re like me, you’ll just want to stare at it for a while—almost feeling guilty about cutting into it.

  

  Here’s my favorite version of it. I made my own crust (felt extra fancy), but you can use a store-bought one for a quick fix—no judgment, I’ve done both!

  What You’ll Need:

  Crust:

  • 150g all-purpose flour
  • 100g whole wheat flour
  • 1 egg
  • 1/2 teaspoon salt
  • 125g cold unsalted butter, cut into cubes
  • 3-5 tablespoons ice-cold water
  • OR 1 pre-made pie crust

  Filling:

  • 4 large eggs
  • 200 ml heavy cream (or cottage cheese, I usually this option for some extra protein)
  • 1 cup shredded cheese (I used cheddar, but Gruyère or mozzarella work too)
  • 2 cups fresh spinach, lightly chopped
  • 1 cup cherry tomatoes, halved
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Salt and pepper to taste
  • A pinch of nutmeg (trust me, it’s the secret ingredient)
  • Olive oil for sautéing

  Instructions:

  Make the Crust

  1. In a mixing bowl, combine the flour and salt.
  2. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
  3. Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together.
  4. Gather the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes (or up to a day ahead).

  Prepare the Filling & bake the quiche

  1. Roll out your pie crust into a pie dish and prick it a few times with a fork.
  2. Preheat your oven to 190°C. Bake for about 10 minutes to give it a head start.
  3. Sauté the onions in a little olive oil until they’re soft and golden—about 5 minutes. Then toss in the spinach and cook until just wilted, around 1-2 minutes. Set this aside to cool slightly.
  4. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg. Add your cheese and spinach into the mix—this is what gives the quiche that creamy, melty goodness.
  5. Pour the egg and cheese mixture over the partially baked crust. Sprinkle your halved cherry tomatoes on top, arranging them however you like.
  6. Bake for 35-40 minutes, or until the top is golden and the center is set. Let it cool for a few minutes before slicing—if you can wait!

  

  

  And that’s it! With the homemade crust, this quiche is buttery and full of vibrant, savory flavors.

  October 27, 2024

  brunch

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