A Very Veggie Breakfast

I am all about the savory breakfast. I rarely crave pancakes, waffles, or French toast. Plain yogurt with granola is usually about as sweet as I go in the mornings. And I LOVE bagels...but will always choose asiago, jalapeno, or pumpernickel over cinnamon or blueberry.

This morning I was about to pop a bagel thin in the toaster when I got the idea to make my own veggie cream cheese. I'm usually content with good ol' plain cream cheese, but why not bump it up a little? I was inspired by the 'mix-your-own' cream cheese station that they had at the Healthy Living Summit.

Very Veggie Cream Cheese

(serves 2)

Ingredients:

• 2 Tbs plain cream cheese
• 2 Tbs minced green bell pepper
• 2 Tbs minced red bell pepper
• 2 Tbs minced/shredded carrot
• 1 Tbs minced green onion (green parts only)
• 1 Tbs chopped capers

Directions:

• Once your veggies are minced finely, mix with cream cheese until incorporated.

Of course, you could use whatever veggies (or fruit, nuts, syrups etc) that you'd like! The key is to mince everything really finely. I used less of the green onion and capers because they have the strongest flavors.

I had mine spread on a (lightly toasted) whole wheat bagel thin. (I've found that the bagel thins get rock-hard if you toast them too long, so keep an eye on the toaster!)

I might just have this for lunch, too!