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Breakfast salad in a metal bowl on a marble board

The Breakfast Salad

By: Cassy Garcia
4.7 — Votes 3 votes
Prep Time: 20 mins
Cook Time: 20 mins
Servings: 5 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!

Ingredients  

  • 1 pound pork breakfast sausage or bacon*
  • 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

Nutrition Information

Nutrition Facts
The Breakfast Salad
Amount per Serving
Calories
489
% Daily Value*
Fat
 
35.6
g
55
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
423.9
mg
141
%
Sodium
 
862
mg
37
%
Carbohydrates
 
11.6
g
4
%
Fiber
 
5.2
g
22
%
Sugar
 
4.1
g
5
%
Protein
 
31.5
g
63
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

  • If using bacon, we recommend baking in the oven at 400 for 18 to 20 minutes, until crisp, then breaking the bacon up into bite-sized pieces.