Author Notes
Yep, it’s a thing. Breakfast Salad. Hard boiled eggs, roasted potatoes, all tossed up with greens and balsamic dressing. —Oat&Sesame
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Ingredients
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6 white potatoes, diced into 2" pieces
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6 hard boiled eggs, peeled and diced
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12 strips bacon, cooked and roughly chopped
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1 bag of salad with greens of choice
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1 small container of cherry tomatoes, sliced in half if necessary
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½ cup sunflower seeds, toasted
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⅓ cup crumbled feta cheese, to top (optional)
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Balsamic dressing, store bought or homemade
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salt & pepper
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olive oil
Directions
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Preheat oven to 400F.
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Dice the potatoes and toss them with salt, pepper and olive oil. Place on a rimmed baking sheet, roast for 18-20 minutes or until crisp and tender.
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While the potatoes are roasting, fry the bacon, boil the eggs and prepare the dressing if making from scratch.
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Once the potatoes are ready, build the salad as desired and top with dressing.
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If preparing breakfast for the week, keep the ingredients in separate containers and toss right before eating.
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