Lox & Cream Cheese Sheet Pan Breakfast

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Now before you go sh*tting the bed thinking I put real dairy cream cheese in this recipe…just read the recipe instead, ok?! No need to freak out. I got yo back, boo. If you feel like freaking out, freak out about my terrible job I did when it came to cooking soft boiled eggs. Not my best. But here’s the thing…I have limited time at the moment. And if eggs that look less than stellar are my biggest problem, well, I’m doing ok then.

My 30th birthday trip is now only 10 days away so it’s crunch time! That means I’m finishing up all my recipes and posts for you guys for when I’m traveling, in case I can’t get wifi or to my computer. That way you will still have new recipes to taste, new outfits to check out, new workouts to help inspire, and new information that you may have not known about until you checked out my blog! I’m trying to disconnect as much as possible while on this trip to spend quality time with my husband, but I don’t want you to miss a beat here on the blog!

PaleOMG Lox & Cream Cheese Sheet Pan Breakfast

In case you haven’t heard the news, I’m taking my husband with me to Guadeloupe with the amazing company TradeWinds to celebrate my big 3-0. I went on a TradeWinds trip back in August and it was truly one of the best trips of my life…minus the fact my husband didn’t get to experience it with me. But this time I booked his flight without asking him (he’s pretty indecisive) to make sure he would be there! Guadeloupe is a French-speaking Caribbean island that takes euros so it’s time for me to figure out where to get euros in Denver since I definitely don’t know ANY French. I can barely figure out Spanish when we travel, but French? Yeahhhhh no way.

And even though I have this trip coming up next, I still have some special dates throughout the week! Like our 2 year wedding anniversary this week! AND my Denver Meet-up this Sunday!! Are you coming?! There are two times – 3pm and 6pm, but the 3pm time has already sold out so there are just a handful of spots left at 6pm! I’ve teamed up with one of my favorite skincare companies – Tula – to host these two meet-ups at Just Be Kitchen to talk about health, skincare, beauty, and fitness, do a little Q&A, Tula will be doing Skincare Consultations, and there will also be grab bags with some of my favorite products and brands! Click here to sign up before the event is sold out!

Now, let’s quickly talk about this recipe…minue the sad looking eggs. This would be awesome to share at a party if you’re having friends over for brunch. Or just great on a Sunday morning when you don’t want to work very hard for an elegant meal. When I was typing up this restaurant at a coffee shop, the person next to me noticed the photo and mentioned how beautiful it looked. So there’s some proof right there that it will impress your family and guests! Get it girrrrrrrrl.

PaleOMG Lox & Cream Cheese Sheet Pan Breakfast

Lox & Cream Cheese Sheet Pan Breakfast

4.2 rating
13 reviews
PREP 10 minutes
COOK 50 minutes
TOTAL 1 hr
SERVES 4-6

INGREDIENTS :

  • 3 pounds yukon gold potatoes, cut in half
  • 3 tablespoons high heat avocado oil
  • salt, to taste
  • garlic powder, to taste
  • 1 bundle of asparagus, ends removed
  • 1-2 tablespoons everything but the bagel seasonings
  • 6 eggs
  • 8-10 ounces smoked salmon
  • 1/4 red onion, thinly sliced
  • 3 tablespoons capers
  • handful of fresh dill
  • 4-8 ounces almond milk cream cheese
  • coarse salt, for garnish
  • black pepper, for garnish

DIRECTIONS :

  1. Preheat oven to 375 degrees F. Place halved potatoes on a baking sheet and toss in avocado oil and sprinkle with salt and garlic powder. Place in the oven to bake for 30-35 minutes. After 30-35 minutes, when the potatoes are browned and slightly tender, use a potato masher to press each potato flat onto the baking sheet. 
  2. While the potatoes roast, place a small saucepan of water with a pinch of salt over high heat and bring to boil. Once boiling, emerge the 6 eggs in the water and set a timer for 6 minutes. Once they are done cooking, drain and add ice and cold water to the saucepan to let the eggs cool completely. 
  3. When the potatoes are done cooking, toss asparagus in a bit more of the oil then place throughout the baking sheet, in between the potatoes. Top with the everything but the bagel seasoning then place into the oven for baking for another 15 minutes.
  4. Peel the eggs then cut them in half and place throughout the sheet pan. Then top the potatoes and asparagus with smoked salmon, red onion slices, capers, dill, dollops of cream cheese throughout, and coarse salt and pepper. Serve immediately!

by

INGREDIENTS :

  • 3 pounds yukon gold potatoes, cut in half
  • 3 tablespoons high heat avocado oil
  • salt, to taste
  • garlic powder, to taste
  • 1 bundle of asparagus, ends removed
  • 1-2 tablespoons everything but the bagel seasonings
  • 6 eggs
  • 8-10 ounces smoked salmon
  • 1/4 red onion, thinly sliced
  • 3 tablespoons capers
  • handful of fresh dill
  • 4-8 ounces almond milk cream cheese
  • coarse salt, for garnish
  • black pepper, for garnish

DIRECTIONS :

  1. Preheat oven to 375 degrees F. Place halved potatoes on a baking sheet and toss in avocado oil and sprinkle with salt and garlic powder. Place in the oven to bake for 30-35 minutes. After 30-35 minutes, when the potatoes are browned and slightly tender, use a potato masher to press each potato flat onto the baking sheet. 
  2. While the potatoes roast, place a small saucepan of water with a pinch of salt over high heat and bring to boil. Once boiling, emerge the 6 eggs in the water and set a timer for 6 minutes. Once they are done cooking, drain and add ice and cold water to the saucepan to let the eggs cool completely. 
  3. When the potatoes are done cooking, toss asparagus in a bit more of the oil then place throughout the baking sheet, in between the potatoes. Top with the everything but the bagel seasoning then place into the oven for baking for another 15 minutes.
  4. Peel the eggs then cut them in half and place throughout the sheet pan. Then top the potatoes and asparagus with smoked salmon, red onion slices, capers, dill, dollops of cream cheese throughout, and coarse salt and pepper. Serve immediately!

by


PaleOMG Lox & Cream Cheese Sheet Pan Breakfast


PaleOMG Lox & Cream Cheese Sheet Pan Breakfast

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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15 thoughts on “Lox & Cream Cheese Sheet Pan Breakfast”

  1. I wouldn’t stress about changing currency in Denver! I always just hit an atm at the airport in whatever country when I arrive. I am going to Greece, Italy and Croatia in a little over a week, and that’s my plan for all of them 🙂

  2. This looks delicious!! Definitely trying it this weekend.

    Most of the larger banks here let you exchange foreign currency at their branch! I always order mine online through BofA and they deliver it to my local branch right away 🙂 You can also take cash out of an ATM abroad, but you get hit with a ton of transaction fees.

  3. “before you go sh*tting the bed !!!!” Can’t.Stop.Laughing. Sadly, you know someone did! =)) ANYway, this will be Sunday brunch – can’t wait. Thanks.

  4. Have a great time! Happy Anniversary! And….take a break from the madness Juli. You should not even be thinking about logging on to a computer while playing in the Caribbean. That’s all.

  5. My fiance loves a good lox and I don’t ever make it for him at home because I can’t stomach the idea of eating smoked salmon with nothing (I’m paleo, while he eats all the things – including bagels) but this I can totally make and enjoy with him. Looks so yummy! Straight to the Pinterest board! Thanks Juli!!

  6. In the past I’ve ordered the foreign currency from my local bank before my trip. Off the topic, any chance you might start posting on FB anytime soon? I don’t have instagram so I miss seeing the posts 🙂 If not, that’s cool, I totally understand.

  7. Your local bank should have a pretty good stock of euro on hand, and so long as you give them 24 hours notice they are able to pretty much get as much as you want.

    This looks awesome.

  8. The first line of this post is why I adore you and your work! And it’s pretty cool how unique this recipe is!

  9. I am making this right now and am super excited. I found a recipe to make everything bagel seasoning with things I had in the pantry, so that saved me a trip to the store. Also – agree with previous posts – I always exchange dollars for Euros at my bank for the best conversion rate and low fees. Have a FANTASTIC time!

  10. I made this for dinner last night and really enjoyed it! My son (who dislikes smoked salmon and asparagus) really enjoyed it…. Probably smothering each bite in cream cheese helped 😉 I didn’t have the seasoning blend, so I mixed together sesame seeds, poppy seeds, garlic powder, onion powder, and salt… I dunno if it tasted anything like what you suggest, but it worked! The only other big change I made was a quick pickle on the red onions. I recommend it!

  11. This recipe makes me so happy. Pre-paleo I loved “everything seed bagels” and now I get to enjoy those flavors again. Thank you for being so creative to come up with this idea!

    I was confused by one part of the directions: “Once boiling, emerge the 6 eggs in the water” But I think you mean “immerse” not “emerge”

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