3 Ways to Spice Up Brunch with Microgreens

Microgreens are a quick and easy way to add flair to breakfast classics. Packed with flavor, our radish microgreens can spice up anything from frittatas to Bloody Marys.

Here are 3 ways to add microgreens to your breakfast so you can start the day strong!

For a simple breakfast that will turn you into an early riser, try an everything bagel topped with avocado and radish microgreens. If you’re getting sick of run-of-the-mill avocado toast, this recipe is exactly what you need.

Not an avocado fan? Skip it and replace with cream cheese! The sharp radish microgreens complement the smooth cream cheese flavor perfectly.

Ingredients

• ½ - 1 medium avocado

• Everything bagel

• ½ tsp sesame seeds

• ¼ tsp smoked paprika

• Salt and pepper to taste

• ¼ cup Square Roots radish microgreens

Yield: 1 serving

Instructions

1. Slice and toast the bagel.

2. Half and pit the avocado and thinly slice.

3. When the bagel has finished toasting, place avocado slices onto the bagel, mashing lightly with the back of a fork.

4. Season avocado with sesame seeds, paprika, salt, and pepper.

5. Top with radish microgreens.

A simple and effective main event, a frittata is the perfect way to use up the last of your greens on a Sunday morning. And don’t worry about making too much! Whatever you don’t eat on the first round stays perfect in the fridge for a quick week-day breakfast.

Instructions

• 1 tbsp butter (You can swap with ghee, coconut oil, or other butter substitute for a dairy-free option.)

• 1 cup chopped vegetables (we used asparagus and zucchini)

• 3 eggs

• 1 tbsp pesto

• Salt and pepper to taste

• ⅓ cup chopped kale

• 1 oz goat cheese (skip for dairy-free option)

• ¼-½ avocado

• ⅓ cup Square Roots radish microgreens

Instructions

1. In a 6-7” skillet, heat the butter (or butter substitute) over medium heat.

2. Add in chopped vegetables and cook, stirring occasionally until vegetables are beginning to soften (about 3 - 5 minutes).

3. As the vegetables cook, in a medium bowl, whisk together the eggs, pesto, a dash of pepper, and a pinch of salt.

4. Add chopped kale to the other vegetables in the pan and cover for 1 minute.

5. Once the kale has wilted, spread all the vegetables flat.

6. Add a bit more butter or oil to the pan if necessary, then pour the egg mixture into the pan in an even layer. Cook for 1 minute.

7. Using a spatula, lift the edges to allow uncooked egg to run underneath the cooked layer. Continue until the majority of the egg is cooked.

8. Sprinkle goat cheese on top of the frittata.

9. Optional: place the frittata in the oven and broil for a few minutes to brown the cheese and allow the frittata to puff up.

10. Remove from heat and top the frittata with radish microgreens and chopped avocado.

It wouldn’t be brunch without a fun drink, and what’s better than a Bloody Mary? Spice up your Sunday, AND get your greens in early with this delightful cocktail!

Ingredients

• 4 oz tomato juice

• ¼ cup Square Roots radish microgreens

• A dash of tabasco (⅛ - ¼ tsp)

• ¼ tsp worcestershire

• Salt and pepper to taste

• 2 oz vodka

Yield: 1 serving

Instructions

1. Pour tomato juice, tabasco, and worcestershire into a blender.

2. Add microgreens (reserving a bit for garnish) and salt and pepper and blend well.

3. Pour vodka (or skip the booze for a buzz-free version) into a glass, and top with the blended mixture.

4. Add ice, and garnish with remaining radish microgreens.

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