breakfast salad

Add blueberries to your egg scramble and serve over fresh baby greens for a sweet and savory breakfast salad that's nourishing and hearty.

Blueberry Breakfast Salad

coconut or olive oil spray

eggs egg whites

blueberries

cinnamon

sea salt

Tablespoon fresh basil, chopped

Tablespoon pistachios, chopped

red chili pepper flakes + hot sauce

baby arugula

Mist a skillet with spray oil and place over medium heat.

Add eggs to skillet and scramble until cooked through. While eggs are still runny, add the blueberries into the skillet as you want them to heat up and start to burst. Sprinkle with salt and cinnamon.

Once eggs are cooked through add pistachios to the skillet. Quickly toss to combine and serve over a bed of baby arugula.

Garnish with basil, crushed red pepper and hot sauce if you like your eggs spicy.

Such an interesting and delicious recipe! Would have never thought to try blueberries in my eggs, it was great!

Obsessed! I was hesitant about it at first, but was pleasantly surprised by how good this was!

I tried this today with some hesitation, but what the heck? I added goat cheese that was pistachio encrusted, some avocado, and some prosciutto- just to make it more hearty... omg. I love it. I wish I could add a photo, but I’ll tag it on Instagram 😍

This Healthy Breakfast salad gives you a protein filled breakfast full of vegetables, nuts, and avocados.

Healthy Breakfast Salad

½ cups chopped cucumbers (use English cucumbers

cherry tomatoes, halved

red pepper, diced

avocado, diced

basil, torn into bite-sized pieces

parsley, roughly chopped

¼ cup of toasted cashews or pine nuts

olive oil

EACH: flaky sea salt and pepper

butter (can sub olive oil)

eggs

Add the cucumber, cherry tomatoes, red pepper, avocado, basil, parsley, and nuts to a medium-sized mixing bowl. Add the olive oil, sea salt, and pepper and toss to coat. 

Heat the butter in a non-stick frying pan over medium heat. Crack the eggs into the pan and cook for 3-5 minutes, until done to your liking. Divide the salad between two plates and top each with an egg. 

I made this for lunch today and will be making it again soon. It was one of the best salads I have ever made. Still working on being brave enough to eat it for breakfast but I think I will have to try that soon.

Wonderful recipe. Crisp and colorful. Also a great brunch idea.

This looks like the perfect breakfast! (or lunch, or dinner)

This salad is awesome, It tastes quite good and the egg adds protein and energy to the dish. perfect for a great and fresh breakfast for a beautiful day. Thanks.

https://content.jwplatform.com/videos/5jIK1EY9.mp4

This is the Greek Salad Recipe I've been making for years and it is still the best one I've tried. It's the perfect healthy recipe to indulge in fresh summer veggies. 

Best Greek Salad Recipe

Don&#039;t knock it &#039;til you try it! Breakfast Salad may be an unorthodox way to start your day, but you&#039;ll feel more energized than eccentric after adding it into your meal rotation. Start by roasting sweet potatoes and frying bacon. Next, prep your vegetables, including greens of your choice and heart-healthy avocado, before mixing your dressing. Top with a freshly cooked runny egg. Absolutely delish!

Breakfast Salad

potato

½ tsp kosher salt

bacon (chopped)

c salad greens

avocado (diced)

tbsp hemp seeds

tbsp apple cider vinegar

tsp dijon mustard

¼ tsp kosher salt

¼ tsp ground pepper

Roast sweet potatoes.

Heat the oven to 400°F. Toss the sweet potatoes with the olive oil and salt, then spread onto a baking sheet in an even layer. Roast 20-22 minutes, flipping one halfway through.

Cook bacon.

Place the bacon in a skillet, then heat to medium high. Cook, stirring occasionally, until the fat renders and the bacon is crisp, 7-8 minutes. Remove using a slotted spoon and set aside on a paper towel lined plate to drain. Discard all but 1 tbsp bacon fat, or enough to barely coat the bottom of the skillet.

Make dressing.

Make the dressing. Combine the olive oil, vinegar, mustard, salt and pepper in a lidded jar. Shake until emulsified. Combine the salad greens with the cooked bacon. Drizzle with half the dressing, then toss.

Compose greens.

Divide between two salad bowls or plates, then sprinkle with half the hemp seeds.  Divide the roasted sweet potatoes and avocado evenly onto each bed of salad greens

Fry egg.

Heat the skillet with bacon fat over medium heat. Gently crack the eggs into the skillet and fry until the whites are just barely set. Top each salad with a fried egg. Sprinkle with the remaining hemp seeds and serve with additional dressing on the side.

A healthy breakfast salad loaded with my favorite greens - arugula, asparagus and avocado.&nbsp;

Arugula, Asparagus and Avocado Breakfast Salad

asparagus ((I used asparagus tips as they're thinner))

salt and pepper (to taste)

arugula

microgreens

avocado

sunflower seeds

lemon juice

tsp shallot (finely diced)

Wash and trim the asparagus. Cut into 1 to 1 1/2 inch pieces.

Heat the olive oil in a small pan on medium-high heat. Add the asparagus pieces, season with salt and pepper and cook for 2-4 minutes (depending on the thickness of your stalks). Set aside.

Heat a small pot of water on high heat and bring to a boil. Reduce the heat to a gentle simmer and with a spoon, carefully add the eggs. Immediately set a timer for 6 1/2 minutes for soft-boiled eggs (as you see pictured). If you'd like your eggs a little firmer, set your timer for 7 - 7 1/2 minutes. Increase the heat until you reach a boil again.

While the eggs are boiling, create an ice-water bath in a bowl.

Make the lemon vinaigrette by whisking together all dressing ingredients in a small bowl, and set aside.

When the eggs are done, remove them from the pot with your spoon and immediately submerge in the ice-water bath, to stop the cooking process.

Assemble the salads by dividing up the arugula and microgreens between two bowls. Add the asparagus and sunflower seeds. Peel and slice the avocado, adding a 1/4 avocado to each serving. Peel the eggs, slice in half and add to the salads. Drizzle the lemon vinaigrette on top.

A simple, delicious breakfast salad with sautéed greens, roasted veggies and two fried eggs! You&#039;ll feel so good after starting your day with this combo of protein, healthy fat and veggies.

Easy Breakfast Salad

cauliflower

avocado oil

red onion

baby greens (spinach, kale, arugula

avocado (sliced)

dill

sea salt and pepper

Sauté

Heat 2 teaspoons oil in a large skillet over medium heat. Once hot add onion and sauté for about 5 minutes.

Wilt

Add greens and roasted cauliflower and toss to combine. Sprinkle with sea salt. Cook, stirring often, 2 minutes or just until greens begin to wilt.

Cook eggs

Transfer veggies to a salad bowl and then crack two eggs into the same pan, adding a little more oil if needed. Cook eggs to desired consistency (I like mine sunny side up) sprinkle with salt and pepper and place on top of sautéed greens.

Assemble

Top bowl with microgreens, fresh dill and sliced avocado. Serve with more salt and pepper and hot sauce if desired.

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Top Tags

Blueberry Breakfast Salad

Healthy Breakfast Salad

Breakfast Salad

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Easy Breakfast Salad

Top 5 breakfast salad recipes from across the web

The most viewed breakfast salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Breakfast Salad

Healthy Breakfast Salad

Breakfast Salad

Arugula, Asparagus and Avocado Brea...

Easy Breakfast Salad

The most viewed breakfast salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine