Hey there, breakfast lovers! 💁♀️ Let me tell you about a breakfast salad that’s so good, it’ll make you forget all about your usual boring bowl of cereal. Trust me, as someone who used to roll her eyes at the thought of salad for breakfast, this recipe totally changed my morning game!
This protein-packed, nutrient-rich breakfast salad is perfect for those mornings when you want something fresh, filling, and totally Instagram-worthy (because we all eat with our eyes first, right?).
Ingredients (serves 2):
– 4 cups baby spinach or mixed greens
– 2 soft-boiled eggs
– 4 strips of crispy bacon, crumbled
– 1 ripe avocado, sliced
– 1 cup cherry tomatoes, halved
– 1/4 red onion, thinly sliced
– 2 tablespoons pumpkin seeds
– Optional: crumbled feta cheese
Honey-Dijon Dressing:
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Y’all, this dressing is so good, you might catch me drinking it straight from the jar (kidding… mostly 😉).
Instructions:
1. First things first, let’s get those eggs perfect. Bring water to a boil, gently add your eggs, and cook for exactly 6.5 minutes for that dreamy, jammy yolk. Ice bath them immediately after – nobody likes overcooked eggs!
1. While your eggs are cooking, fry up that bacon until crispy. Pro tip: save some bacon fat for other recipes, it’s liquid gold in the kitchen!
1. Whisk together all dressing ingredients until smooth and creamy. Set aside and try not to “taste test” it all away!
1. In a large bowl, arrange your greens. Layer on those gorgeous tomatoes, avocado slices, and red onion.
1. Peel and halve those perfect eggs, crumble that bacon, and sprinkle everything over your greens. Add pumpkin seeds and feta if using.
1. Drizzle with that heavenly dressing just before serving.
Loving this recipe? Honey, there’s plenty more where that came from! Make sure to follow me on Newsbreak for daily recipes that’ll make your taste buds dance! 💃
The best part? This salad is totally customizable. Sometimes I add sliced strawberries when I’m feeling fancy, or switch up the greens depending on what’s in my fridge. No judgment here – we’re all friends in the kitchen!
Can we talk about how this breakfast will keep you full until lunch? No more mid-morning snack attacks! The protein from the eggs and bacon, healthy fats from the avocado, and all those fresh veggies? _chef’s kiss_
Don’t forget to drop a comment below and let me know how this recipe turned out for you! Did you add your own twist? Share your secrets with the class! And if you’re loving these kinds of recipes, make sure you’re following me on Newsbreak for more delicious inspiration every single day.
Now, if you’ll excuse me, I’ve got another breakfast salad calling my name. Because yes, I actually eat what I post – shocking, I know! 😘
#breakfastgoals #healthyrecipes #foodie #breakfast #salad
