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!
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.
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Notes
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: