Sautéed Veggie Breakfast Bagel Sandwich

A humble bagel sandwich with sautéed veggies and cream cheese that makes for a filling breakfast whether in the desert or in your toasty, warm kitchen on a tuesday morning.

A few weeks ago, I took my boys on what was supposed to be a family camping trip but after the Mr. got called to work in NY, ultimately turned into a mama + boys camping trip. It had been planned for weeks and I couldn’t let them down. We went with another family that also has two boys so I knew if I needed a little help getting our tent up (which I did), I would have back up.

We pulled into our campsite with just enough time for the boys to explore their backyard for the weekend while the adults got camp set up and dinner started. Camping with another family makes things so much easier for meal planning as we split it up and each took a breakfast and dinner.

This photo doesn’t do our camp justice. The views were 360 degrees of panoramic beauty. Red rock everywhere you looked and at least half a dozen slot canyons for the kids to explore.

Our friends have this retro pop up camper that I’m envious of every time we go camping with them. It’s humble interior is straight from the 70’s and every time I step in, it’s like I’ve stepped back into my own childhood, camping with my parents and brothers. I’ve been pushing my husband for a few years now about finding an old, used camper but for a Long Islander who is used to camping at the Four Seasons let’s just say he’s not sold. Yet.

My boys slept in the first morning (hallelujah) and we snugged in the sleeping bag for a little longer as the morning was crisp and we wanted to stay warm as long as possible. After an awesome breakfast of bagels + sautéed veggies we explore a little more around camp, climbing anything we could find that looked like it would hold us all.

We camped outside the Goblin Valley State Park and went into the park on Saturday to visit the Valley of Goblins. Aptly named Goblin Valley because of all the natural sand formations that look like little ghosts. It’s seriously one of the coolest places to visit if you ever get the chance!

The boys climbed and ran and climbed and ran some more. There is so much exploring to do, they didn’t stop moving from the second they woke up until the second they crawled into their sleeping bags, dog tired at night.

Evening is magical in southern utah when the sun sets on the sandy red rock. As the boys painted wood and rocks, the adults were able to sit around the campfire with a glass of wine and cold beer respectively, taking it all in. I’ve decided that the boys and I are going to do an annual mama/boys camping trip we had that much fun.

My friend Jess and her husband, Brian, are both great in the kitchen though I think he tends to do more of the cooking. (Gotta love a man who cooks!) For breakfast the first morning, Brian made a sauté of veggies and served them on bagels that had been grilled with a little bit of butter and then smeared with a bit of cream cheese. Butter and cream cheese? Hell to the yeah. This was SO my kind of breakfast.

Perhaps it was the fact that we were in the middle on nowhere surrounded by nothing by silence and massive red rock but sitting in the old pop up trailer, drinking coffee spiked with just a touch of Baileys and eating this simple breakfast, it’s one of most memorable meals I’ve had in ages. One I’ve thought about over and over the past few weeks, replicating this breakfast at home a few times.

Once again, this proves my point that less is more when it comes to food. When you start with good ingredients, you can keep it simple and the result can be amazing. True testament that simple food goes a long way. You could use whatever veggies are in season for this and any kind of bagel you want. Just make sure to use butter and cream cheese. (I promise, it’s worth it. Run an extra 10 minutes if you feel guilty.)

Sautéed Veggie Breakfast Bagel Sandwich

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Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion, thinly sliced
• 1 small zucchini, thinly sliced
• 1 small yellow squash
• 1 small garlic clove, minced
• 2 roma tomates, sliced
• salt and pepper
• 2 bagels
• butter
• cream cheese

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Instructions

1. In a small cast iron skillet, heat olive oil over medium heat. Add onions and turn heat to medium-low, cooking for 9-10 minutes until softened and starting to brown.
2. Turn heat up to medium and add sliced zucchini and yellow squash. Sauté about 5 minutes until squash is starting to brown and soften. Add garlic and cook 1 minute more.
3. Add tomatoes with 1-2 minutes left of cooking so that they don’t over cook and break apart. Season the veggies with salt and pepper. Remove from heat and let sit while you toast bagels.
4. Cut bagels in half and toast until lightly browned. Give a light smear of butter and cream cheese (no judging here). Top each bagel with half of the sautéed veggies and enjoy!