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Breakfast Salad with Eggs & Potatoes
Prepare the potatoes, eggs and bacon ahead of time and have breakfast prepared all week!
Course
Breakfast, Salad
Cuisine
American
Keyword
breakfast salad
Prep Time
10
minutes
Cook Time
20
minutes
Total Time
30
minutes
Servings
4
-6 servings
Calories
490
kcal
Author
Emily Brees | OatandSesame
Ingredients
6
white potatoes
diced into 2" pieces
6
hard boiled eggs
peeled and diced
12
strips bacon
cooked and roughly chopped
1
bag of salad with greens of choice
1
small container of cherry tomatoes
sliced in half if necessary
1/2
cup
sunflower seeds
toasted
1/3
cup
crumbled feta cheese
to top (optional)
Balsamic dressing
store bought or
homemade
salt & pepper
olive oil
Instructions
Preheat oven to 400F.
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.
While the potatoes are roasting, fry the bacon, boil the eggs and prepare the dressing if making from scratch.
Once the potatoes are ready, build the salad as desired and top with dressing.
If preparing breakfast for the week, keep the ingredients in separate containers and toss right before eating.
Nutrition Facts
Breakfast Salad with Eggs & Potatoes
Amount Per Serving (1 g)
Calories
490
* Percent Daily Values are based on a 2000 calorie diet.