This breakfast salad features breakfast sausage meatballs, hard-boiled eggs, sliced tomatoes, and avocado for a deliciously different breakfast that you can eat all week!
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In this salad, you’ll find breakfast sausage meatballs, cherry tomatoes, hard-boiled eggs, red onion, and avocado all tied together by two of our favorite ingredients – cilantro and lemon juice! The yolks from the hard-boiled eggs combine with the lemon juice and avocado to make a delicious, creamy dressing that really takes the flavor to the next level. This is a great dish to make ahead for the week to have for breakfast every day, and, if you’re finding yourself in a bit of a breakfast rut, it’s a great way to switch things up.
Why You’ll Love this Recipe
- It’s easy – the prep required here is super easy, so this can be whipped up in no time at all.
- It’s yummy – full of really delicious ingredients, this is a breakfast that I actually really look forward to.
- It’s nutritious – take a quick look at the ingredient list! This salad is loaded with good-for-you foods for a nutritious, energizing start to your day.
Ingredients Needed
Here’s what you’ll need on hand to make this breakfast salad:
- Breakfast sausage – when choosing your breakfast sausage, we recommend looking for one with minimal ingredients that is nitrate and nitrite-free.
- Eggs – hard-boiled eggs are the next main component of this salad, they provide protein and so much flavor to the dish.
- Avocados – can you ever go wrong with avocados? Here they help add a creamy consistency to the dish as well as a good boost of healthy fats.
- Tomatoes – slightly sweet cherry tomatoes help brighten up this breakfast salad with their acidity.
- Red onion – the red onion in this salad provides just a little bit of bite to the dish.
- Cilantro or parsley – a generous amount of cilantro or parsley (whichever you prefer!) provides fresh flavor to this salad.
- Lemon juice – finally, lemon juice brings everything together and mixes with the avocado and egg yolks to form a sort of creamy dressing that makes this dish irresistible.
Customize Your Salad
The sky’s the limit when it comes to breakfast salad ingredients! If there’s something on this list that you don’t like, simply omit it. In the same vein, if there’s an ingredient that you think would be especially delicious here, add it. Here are a few of our favorite breakfast salad additions:
- Bell peppers (chopped)
- Bacon (crumbled)
- Feta cheese (crumbled)
- Sweet potato (cubed and roasted)
- Butternut squash (cubed and roasted)
- Arugula or spinach
How to Make Breakfast Salad
- Brown the breakfast sausage meatballs – roll your breakfast sausage into 1/2-inch balls, then cook them. You’ve got two choices here – you can either cook these in a pan on the stove, or you can place them on a parchment paper-lined baking sheet and bake them at 400 F for 15 minutes. We’ve also had many people skip the meatball step altogether and just brown the ground sausage – it is really up to you!
- Boil the eggs – while the meatballs are cooking, get the eggs boiling. We’ve tested many, many methods and this one results in easy-to-peel eggs every time. Once the eggs are peeled, you’ll chop them into bite-sized pieces.
- Chop the remaining ingredients – with the big components out of the way, the next step is to dice your avocados, halve the cherry tomatoes, slice the red onion, and chop the cilantro.
- Add everything to a bowl, then stir it up – next, you’ll add all of your ingredients to a large bowl, squeeze the lemons over top, and stir everything together.
How to Serve
This breakfast salad is SUPER make-ahead friendly, so whip up a big batch, then (if you’re planning on enjoying this on the go) store it in individual mason jars. When you’re ready to enjoy, grab a mason jar and get your day going!
If you plan on enjoying this at home, feel free to store the whole salad in an airtight container in the fridge, and then spoon an individual portion into a bowl morning of.
Frequently Asked Questions
This breakfast salad will stay good for up to 3 days in the refrigerator. If you want to extend its life a little longer, you can leave out the avocado and add it in with each serving.
The lemon juice in the recipe keeps the avocados from browning! Note that even if you do happen to notice a bit of browning, the avocados are still fine to eat.
It’s totally up to your preference! I personally eat it cold, but many others have enjoyed it hot as well.
We think so! Not only is this breakfast salad tasty, but it’s also chock-full of *so* many amazing, nutritious foods, making it the best energizing, filling breakfast ever.
ANY of them! Leafy greens are SO good for you, so starting your day off with any you love most (think: kale, spinach, arugula, cilantro, etc.) is a great way to get ahead on valuable nutrition for the day.
More Favorite Meal-Prep-Friendly Breakfasts
Healthy Breakfast Salad Recipe
Ingredients
- 1 pound pork breakfast sausage
- 9 eggs hard-boiled
- 3 cups cherry tomatoes halved
- 1/4 cup purple onion thinly sliced
- 2 avocados diced
- 1/2 cup fresh cilantro or parsley chopped
- 1/2 – 1 teaspoon kosher salt to teaste
- 1/4 teaspoon black pepper
- 1/4 cup lemon juice or about 2 lemons
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roll the sausage into 1/2 inch meatballs and place on the parchment paper, then bake for 15 minutes, until browned and fully cooked through.
- While the meatballs are cooking, peel the eggs and cut each into 8 pieces.
- Combine the eggs, tomatoes, onion, avocado, meatballs, cilantro, salt, pepper, and lemon juice into a large mixing bowl and stir until the egg yolks and avocado become a little creamy.
- Spoon into a bowl and enjoy! Will keep covered for 3 days in the refrigerator.
Video
Recipe Notes
- Bell peppers (chopped)
- Bacon (crumbled)
- Feta cheese (crumbled)
- Sweet potato (cubed and roasted)
- Butternut squash (cubed and roasted)
- Arugula or spinach
Nutrition
I just made this for breakfast and oh my goodness! So yummy!
We’re so glad you enjoyed it, Kasey! Thank you so much for sharing this with us!
OMG!! This is absolutely delicious!!’ Thank you!!!
Yay! So glad you love it, Ann!! Thank you for sharing this with us.
I am probably repeating a question so I apologize for that! I have alot of GI issues and some herbs just don’t settle well. Is there other suggestions for seasoning or is it good on its own? I just found this recipe and I am really excited to try it.
You can use parsley if you can’t have cilantro, or chop up some arugula, or leave it out altogether!
I don’t eat pork or beef. Can turkey be a substitute? Or is there a non meat option?
this is delicious and so filling!
Will the avocado really stay nice and green for three days???