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Salad for breakfast? Yes. Perfect for days when it's too late for breakfast but not late enough to call it lunch. It's a delicious combination of flavors and textures, and runny egg yolk makes it downright amazing.
Healthy Salad for Breakfast
Unlike the simple salads I prep to bulk up a meal, this breakfast salad is meant to keep you full for hours. With fiber, protein, and healthy fats, it's a balanced meal all in one bowl. It not only tastes good but is good for you!
Ingredients
The ingredients that make this salad so nutritious are sweet potato (baked with beta carotene), red bell pepper (a great source of vitamin C), salad greens like arugula, spinach, or a blend (the darker the greens, the more vitamins), eggs for healthy fats and protein, and avocado (more healthy fats, omega-3 fatty acids, and fiber). For extra flavor, season with olive oil, garlic powder, salt, black pepper, and add cooked bacon.
How to Make a Breakfast Salad
- Prep.
Cube the sweet potatoes and slice the red bell peppers. If you don't have cooked bacon leftovers, cook it now. I like to cook bacon super fast in the microwave or the air fryer. Meanwhile, preheat the oven. - Bake the veggies.
After tossing them with oil and seasonings, bake until the sweet potatoes are tender and golden brown. - Fry an egg or two.
Use your favorite method to fry the eggs sunny-side up or over easy. - Assemble the salad.
Over a bed of green, add the roasted veggies, eggs, bacon, and avocado.
Laura’s Tips for the Best Breakfast Salad
Use any of your favorite veggies, like mushrooms, green bell peppers, cauliflower, or regular white potatoes. If you aren’t a runny egg yolk fan, replace them with hard-boiled eggs to keep the protein. The bacon can also be swapped for your favorite breakfast sausage.
The runny egg yolk acts as a ‘dressing’, but if you make this salad with hard-boiled eggs, toss it in a light vinaigrette, like my balsamic vinaigrette.
Yes, up to the fried egg and avocado, which I recommend adding just before you serve. To save time, roast the veggies and cook the bacon. Place the salad greens into meal prep containers and top with room-temperature veggies and bacon. Refrigerate for up to 3 days. If you're packing this salad for the office, use soft-boiled or hard-boiled eggs instead.
You can enjoy this breakfast salad either hot or cold. I find it tastes better hot, but if you prep these salads ahead, the salad base (mixed greens, veggies, and bacon) tastes delicious straight from the fridge, topped with a fried egg and avocado.
The salad base (mixed greens, veggies, and bacon) is good for up to 3 days. The salad should be eaten immediately after adding the fried egg and avocado.
Healthy Breakfast Salad Recipe
Watch how it’s made:
Ingredients
- 2 medium sweet potatoes, cubed
- 1 red bell pepper, sliced into strips
- Olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Black pepper, to taste
- 6 cups arugula or baby spinach or green blend
- 4 strips bacon, cooked and coarsely chopped
- 4 eggs
- 1 avocado, peeled and sliced
Instructions
Prep the oven:
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
Bake the veggies:
- Place the sweet potato and bell pepper onto the baking sheet, drizzle with 1 tablespoon olive oil and season with salt, garlic powder, and black pepper. Toss to combine.
- Bake for 20-25 minutes or until the sweet potatoes are tender when poked with a fork. Remove from oven and set aside.
Prep the base:
- Assemble the salads by placing a large handful, or two, of greens in each bowl.
Fry the eggs:
- Spray a non-stick pan and cook eggs sunny side up over medium heat.
Assemble:
- Top each bowl of greens with roasted veggies, fried egg, bacon pieces, and avocado slices.
Susan Smith says
This salad is VERY delicious! Definitely keeping this in our meal rotation.