Finally, something for those who love the creamy spreadability of cream cheese and the zingy richness of fresh goat cheese...and don't want to have to choose between the two.

New in our Dairy cases from Meyenberg - Goat Cream Cheese in an easy to open–and-close tub.

It comes in a Traditional flavor, which tastes a bit like a milder version of your typical goat cheese.  Or, try the Garlic and Chive. It effortlessly adds a dreamy herbed flavor to bagels, sauces, or crackers and flatbreads. 

I created this breakfast sandwich using a smear of the new goat cream cheese. It's been the best part of my mornings this week!

Ingredients:

one Central Market English Muffin (in the Bakery), plain or multi-grain

one egg or one 1/2 cup All Whites Egg substitute, scrambled and cooked

one Morningstar Farms Maple-Flavored Veggie Sausage

Meyenberg's Goat Cream Cheese, Traditional or Garlic and Chive (your choice)

Directions:

Toast the English muffin. While it's toasting, scramble egg, keeping the eggs small and rounded to fit easily on the English muffin.

Spread goat cream cheese on both sides of the muffin. Prepare the veggie sausage patty as instructed on the box and layer inside the muffin with the eggs.  Close the muffins around the insides. Note: the goat cream cheese seems to get quite melty, so allow the muffin and the egg to cool a bit before assembling.

Wrap it in a paper towel to eat on the way to work. (Optional.)