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Vegetarian morning feast breakfast board

Vegetarian Breakfast Board | How to Make a Plant-Based Breakfast Charcuterie

Indulge in a wholesome morning treat with this vibrant vegetarian breakfast board, featuring an array of delicious plant-based delights. From fresh fruits to savory bites, start your day right with this colorful and nutritious spread!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Choose Serving Size 2

Ingredients 

For the homemade bagels:

  • 200 g Greek yogurt
  • 125 g white flour + extra for kneading
  • 1 teaspoon baking powder
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 1 teaspoon bagel seed mix
  • 1 egg beaten

Spreads:

  • 150 g cream cheese
  • 100 g apricot jam
  • 100 g passion fruit jam

For the yogurt:

  • 200 ml coconut yogurt
  • 2 raspberries dehydrated
  • 2 blueberries dehydrated
  • 1 teaspoon chia seeds

Other breakfast snacks:

  • 2 mini muffins You can use store-bought, or you can try any of my muffins recipes here.
  • 2 eggs boiled
  • 1 teaspoon sriracha
  • 2 teaspoons bagel seed mix

Fruits:

  • 100 g grapes
  • ½ orange
  • ½ grapefruit
  • 6 strawberries
  • ½ cup raspberries
  • ½ cup blueberries

Instructions

For the bagels:

  • Preheat the oven to 190°C.
  • In a bowl (or using a food processor with a dough paddle), mix together the flour, yogurt, baking powder, oil, salt, and half of the beaten egg until a dough forms.
  • Transfer the dough onto a floured surface and knead until it becomes elastic.
  • Divide the dough into 4 equal parts and shape each into a ball. Use your finger to poke a hole in the middle of each ball to form the bagel shape.
  • Place the bagels on a baking tray lined with parchment paper.
  • Brush the tops with the remaining beaten egg and sprinkle with the seed mixture.
  • Bake in the preheated oven for 25 minutes or until golden brown.

Prepare the eggs:

  • Bring water to a boil in a saucepan.
  • Carefully add the eggs and let them boil for 7-8 minutes.
  • Prepare a bowl with cold water and ice.
  • Transfer the boiled eggs to the ice water bath and let them cool for a few minutes.
  • Peel the eggs and cut each one in half.

For the yogurt:

  • To serve the yogurt, spoon 3-4 tablespoons of yogurt into small glasses.
  • Add ½ teaspoon of chia seeds to each glass and mix.
  • Top with raspberries and dehydrated blueberries.

For the muffins:

  • Prepare the muffins in advance. You can use store-bought as well, but I recommend you try any of my muffins recipes here.

Assemble the breakfast board:

  • Using a large oval or rectangular plate, arrange the bagels, cheese, jam, and boiled eggs on one side of the plate.
  • Sprinkle the boiled eggs with the bagel seed mix and a drizzle of sriracha sauce.
  • On the opposite side of the plate, place the muffins and fill any gaps with a variety of fruits, starting with larger fruits like grapes, orange and grapefruit halves, and strawberries, then filling in with raspberries and blueberries. Garnish with fresh fennel leaves for decoration.