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The Breakfast Salad

The Breakfast Salad

By: Cassy Joy Garcia
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Prep Time: 10 mins
Cook Time: 10 mins
Servings: 4 servings
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!


  • 1 pound pork breakfast sausage or bacon
  • 9 eggs hard-boiled
  • 3 cups cherry tomatoes halved
  • 1/4 cup purple onion chopped
  • 2 avocados diced
  • 1/2 cup fresh cilantro {or parsley} chopped
  • 1/2 - 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 lemons juiced


  • Roll the sausage into 1-1/2 inch meatballs. Over high heat, cook and stir until brown on all sides and cooked through. Set aside to drain and cool.
  • 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.
  • 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.