Get your greens in bright and early with this delicious Breakfast Salad featuring whole grain English muffin croutons, sautéed baby kale and leeks, my go-to crispy cheesy fried egg, creamy avocado, and fresh herbs to finish. Yes, breakfast salads are a thing!
A breakfast salad should be:
– Simple (all made in one pan)
– Nutritious (all those hearty greens!)
– Delicious (crispy cheesy fried egg, I mean come on)
And this breakfast bowl is all that and more! Everything is made in one pan, packed with greens, healthy fats, protein and fiber, and features a delicious crispy, cheesy egg.
Start your morning with a healthy, balanced breakfast and you’re much more likely to make healthier decisions throughout the rest of the day.
What to put in a breakfast salad:
When composing meals I always try to make sure there’s adequate protein, fat and fiber. Together, these three nutrients will keep you full and maintain a steady blood sugar.
There are five main components for making a legit breakfast salad (aka one that’s both satisfying and delicious).
Veggies: for breakfast I prefer to get most of my fiber from vegetables, and this breakfast salad is packed with hearty greens. Feel free to use roasted broccoli, roasted sweet potatoes, or sautéed mushrooms, onions and bell peppers.
Protein: I like my eggs in the morning! And when cooked over-easy or over-medium, they add a delicious silky sauce to the whole breakfast bowl. If you tend to need more protein than just a couple of eggs, or prefer something other than eggs, add some cooked ground turkey, cubed ham, or crispy baked tofu.
Something crunchy: every great salad needs something crunchy. And, nothing beats a toasted English muffin in the morning, which is why I love adding crispy English muffin croutons to this bowl. You can use whole-wheat or gluten-free bread instead of English muffins if you prefer. And for something other than bread, opt for crispy pan-fried shallots or toasted and chopped nuts.
Finally, finish the breakfast bowl off with sprinkle of flaky sea salt for the ultimate crunchy finish.
Healthy fat: extra-virgin olive oil is my go-to cooking oil. It’s heart-healthy, tastes delicious, and is easily accessible. You can also use avocado oil, but be sure to use unrefined avocado oil from a reputable source—not all avocado oils are created equal. In addition to the oil used to cook the vegetables, this breakfast salad also features healthy fat from the eggs.
Herbs: every great salad needs a fresh herb or two and I find fresh dill to be absolutely stellar in this recipe. You can use whatever herbs you have on hand—parsley, basil, thyme and tarragon would all be great options.
Variations on this breakfast bowl:
- Use shredded Cheddar instead of Parmesan for the cheesy egg.
- Make it dairy-free by skipping the cheese and adding Nutritional yeast to finish.
- Skip the cheese and make sunny side up eggs.
- Serve with soft boiled eggs instead of cheesy eggs.
- Make poached eggs instead of fried eggs.
- Add smoked salmon and capers.
- Use cooked ground turkey flavored with salt, red pepper flakes and fennel seed instead of (or in addition to) the eggs.
- Add basil and sliced cherry tomatoes.
- For a little zip, add some lemon zest or lemon juice to the greens.
More healthy breakfast ideas you may also like…
- Chewy Granola Bars
- Healthy Yogurt Banana Bread
- Crustless Quiche Lorraine
- Grain-Free Nut & Seed Bread
- The Best Healthy Blueberry Muffins
- Chewy Cereal Bars
- Healthy Cinnamon Rolls
If you give this Breakfast Salad recipe a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @zestfulkitchen on Instagram. I love hearing about and seeing your ZK creations!Print
The perfect way to kick off the day—a deliciously satisfying breakfast bowl packed with greens, crunchy English muffin croutons, crispy cheesy eggs, and creamy avocado. This breakfast salad has it ALL!
- ½ leek
- 2 ½ teaspoons extra-virgin olive oil, divided
- 1 whole grain English muffin, cut into ¼-inch pieces
- Kosher salt and black pepper
- 4 cups baby kale (or chopped regular kale)
- 2 large eggs
- 1 ½ tablespoons grated Parmesan
- ¼ avocado, sliced
- Fresh dill
- Flaky sea salt
Halve leek and slice ¼-inch thick; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water then let rest 10 minutes. Using a slotted spoon or spider, scoop up leek slices, being careful not to kick up dirt at bottom of bowl, and transfer to a clean kitchen towel and pat dry.
Meanwhile, preheat a nonstick skillet over medium for 5 minutes. Add 1 teaspoon oil to preheated skillet and swirl to coat. Add English muffin cubes and season with salt and pepper; cook, stirring frequently, until golden brown and toasted, 10–12 minutes; transfer to a bowl.
Add 1 teaspoons oil to now-empty skillet over medium heat. Add leek slices and cook, stirring frequently, until softened and starting to brown, 3–4 minutes. Add kale and cook until just wilted, 1–2 minutes; season with salt and pepper. Transfer greens to a serving bowl.
Wipe skillet clean then add remaining ½ teaspoon oil to skillet over medium heat. Crack eggs into skillet and cook until whites are set, about 2 minutes. Top each egg with 1 teaspoon Parmesan then carefully flip eggs, sprinkle another teaspoon Parmesan over each egg and cook 1 minute. Flip again and cook just until cheese is golden brown, about 1 minute.
Top greens with eggs, croutons, avocado slices, fresh dill, flaky sea salt and black pepper.
Feel free to use whatever dark leafy greens you have on hand—spinach, Swiss chard, and mustard greens are all great options.
- Serving Size: 1 breakfast salad
- Calories: 563
- Sugar: 4g
- Sodium: 577mg
- Fat: 39g
- Saturated Fat: 10g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 392mg
Keywords: breakfast salad, breakfast bowl, healthy breakfast bow