Simple recipes to promote a healthy lifestyle.

The Breakfast Salad

The Breakfast Salad

Bacon and eggs is a downright classic breakfast meal – I could eat it every morning – but it’s nice to have variety by changing it up once in a while. This breakfast salad is a go-to in our household because it’s easy, nutrient-dense and VERY flavorful!  

The natural juices of the fruit & veggies mixed with the savory creaminess of avocado and egg yolk make or a delicious naturally occurring dressing. This basic recipe is stellar. Additionally, you can easily omit or substitute particular ingredients to fly with your style (e.g. bacon for sausage, shallots for onion, additional greens). Enjoy!


  • 1 pound pork breakfast sausage or bacon
  • 9 eggs, hard-boiled
  • 3 cups cherry tomatoes, halved
  • 1/4 cup red onion, chopped
  • 2 avocados, diced
  • 1/2 cup fresh cilantro or parsley, chopped
  • 1/2-1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 lemons, juiced

  1. Roll the sausage into 1-1/2 inch meatballs. Over high heat, cook and stir until brown on all sides and cooked through. Set aside to drain and cool.
  2. Peel the eggs and cut each into 8 pieces.
  3. Combine the eggs, tomatoes, onion, avocado, meatballs, cilantro, salt, pepper, and lemon juice into a large mixing bowl.
  4. Stir until the egg yolks and avocado become a little creamy.
  5. Spoon into a bowl and enjoy!
  6. Will keep covered for 3 days in the refrigerator.