Breakfastsalad Food

HEALTHY BREAKFAST SALAD

Healthy Breakfast Salad image

This Healthy Breakfast salad gives you a protein filled breakfast full of vegetables, nuts, and avocados.

Provided by Kristen Stevens

Time 15m

Number Of Ingredients 11

Ingredients

1 ½ cups chopped cucumbers (use English cucumbers or mini cucumbers)
1 cup cherry tomatoes (halved)
1 red pepper (diced)
1 avocado (diced)
¼ cup fresh basil (torn into bite-sized pieces)
¼ cup parsley (roughly chopped)
¼ cup toasted cashews or pine nuts
1 tablespoon olive oil (use the best you have)
¼ teaspoon EACH: flaky sea salt and pepper
2 teaspoons butter (can sub olive oil)
2 large eggs

Steps:

Add the cucumber, cherry tomatoes, red pepper, avocado, basil, parsley, and nuts to a medium-sized mixing bowl. Add the olive oil, sea salt, and pepper and toss to coat.
Heat the butter in a non-stick frying pan over medium heat. Crack the eggs into the pan and cook for 3-5 minutes, until done to your liking. Divide the salad between two plates and top each with an egg.

Nutrition Facts : ServingSize 1 serving = ½ of the recipe, Calories 458 kcal, Sugar 8 g, Sodium 414 mg, Fat 37 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 24 g, Fiber 10 g, Protein 13 g, Cholesterol 174 mg, UnsaturatedFat 26 g

BREAKFAST SALAD

Breakfast Salad image

Bagel croutons and an everything bagel-seasoned dressing make it a treat to eat vegetables for breakfast. Top your Breakfast Salad with an egg for extra protein.

Provided by Sammy Mila

Time 20m

Number Of Ingredients 14

Ingredients

1 plain bagel or 2 slices wheat bread, cut into bite-size pieces
2 tablespoon olive oil
3 cup mixed baby salad greens, such as spinach, kale, and/or romaine
0.5 cup assorted cherry and/or grape tomatoes
2 strips bacon, crisp-cooked and crumbled
0.5 of an avocado, peeled and chopped
0.25 cup fresh blueberries
2 tablespoon chopped walnuts or almonds, toasted
3 tablespoon Greek yogurt
1 tablespoon olive oil
1 tablespoon everything bagel seasoning
1 tablespoon lemon juice
Pinch black pepper
2 poached or fried eggs (optional)

Steps:

Preheat oven to 350°F. In a shallow baking pan toss bagel pieces with olive oil. Bake about 10 minutes or until crisp and golden brown.
Meanwhile, in a serving bowl layer salad greens, tomatoes, bacon, avocado, blueberries, and walnuts.
In a small screw-top jar combine yogurt, olive oil, bagel seasoning, lemon juice, and pepper. Seal jar and shake to combine.
Drizzle dressing over salad. Top with bagel croutons and eggs, if desired.

Nutrition Facts : Calories 475 kcal, Carbohydrate 32 g, Cholesterol 10 mg, Protein 12 g, SaturatedFat 5 g, Sodium 427 mg, Sugar 8 g, Fat 35 g, UnsaturatedFat 28 g

BREAKFAST SALAD

Breakfast salad image

Bacon and eggs add a brunch flair to this tasty breakfast salad. Easy to customize and make heartier too.

Provided by Caroline's Cooking

Categories Breakfast Brunch

Time 15m

Number Of Ingredients 11

Ingredients

4 handfuls salad greens (I used arugula and some pea sprouts, but as you have/prefer, eg Cal-Organic)
1 tomato
1/4 cucumber
1/2 red pepper
6 slices bacon
1 tbsp olive oil
2 eggs (eg Eggland's Best)
2 tbsp olive oil
1 tbsp champagne vinegar
1/2 tsp Dijon mustard
1/2 tsp sugar

Steps:

Divide the greens between two bowls. Slice the tomato, cucumber and pepper and arrange on top of the greens. At this point, add in anything else you might want.
Whisk together the dressing ingredients (oil, vinegar, mustard and sugar) and drizzle over the salad.
Cook the bacon as you prefer (under the broiler, in a pan, oven or microwave) then allow to drain and cool a minute before cutting into slices. Divide between the bowls.
While the bacon is cooking, warm some oil in a pan to give a thin layer and fry the eggs, basting the top with the warm oil to cook the top of the white (and yolk to your preference). Top the bowls with the eggs and serve.

Nutrition Facts : Calories 567 kcal, Carbohydrate 9 g, Protein 15 g, Fat 51 g, SaturatedFat 13 g, Cholesterol 207 mg, Sodium 540 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

BREAKFAST EGG SALAD

Breakfast Egg Salad image

This is a really quick, easy, and healthy breakfast for one that can easily be doubled or tripled if you're feeding a family. I love the way onions and celery smell when they're cooked with rosemary. It reminds me of the beginning of autumn. When it's done, it looks like a lot, but you have to realize it's mostly all veggies! The measurements are all approximate. I don't measure out things when I cook, I just eyeball them, so feel free to adjust ingredients to your liking. Serve with your favorite toast and a strong cup of coffee. Enjoy!

Provided by Andrea Jean

Categories Breakfast and Brunch Eggs Scrambled Egg Recipes

Time 25m

Yield 1

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
¼ cup diced onion
1 rib celery, diced
¼ teaspoon dried rosemary
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
½ teaspoon minced garlic
1 egg
5 cherry tomatoes, quartered and seeded
1 tablespoon crumbled feta cheese, or more to taste
1 cup fresh spinach, torn into small pieces

Steps:

Heat oil in a large skillet over medium heat. Add onion, celery, rosemary, red pepper flakes, salt, and pepper; cook and stir with a wooden spoon or spatula until onion starts to turn translucent, about 4 minutes. Stir in garlic and cook for 1 minute.
Push onion mixture to outer edges of the skillet and crack egg into the middle. Break yolk with the wooden spoon and stir in onion mixture. Add tomatoes; cook and stir until egg is almost cooked, about 3 minutes. Stir in feta cheese until slightly melted, about 1 minute. Add spinach. Remove from heat and stir until slightly wilted, about 30 seconds.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.5 g, Cholesterol 194.4 mg, Fat 21.2 g, Fiber 3.5 g, Protein 10.3 g, SaturatedFat 5 g, Sodium 415.6 mg, Sugar 3.7 g

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