OWNbreakfast saladBreakfastBreakfast Recipes

Breakfast Salad Is A Thing And It's Amazing

Don't worry, this version's still got bacon and eggs.
Lisa Capretto

A salad for breakfast? Yes -- hear us out.

This savory morning dish is a nutritious upgrade to the classic bacon, egg and cheese combo, complete with a bed of shredded kale and sweet-tart slices of green apple. Now that's a meal worth waking up for.

Bacon, Egg and Cheese Breakfast Salad

Recipe from "Supermarket Healthy," by Food Network star Melissa D'Arabian

Open Image Modal
Alison Gootee

Ingredients

1/4 cup lemon or orange juice

1 Tbsp. maple syrup

2 tsp. balsamic vinegar

1 tsp. salt, divided

1 bunch Tuscan kale (ribs removed, leaves stacked and thinly sliced crosswise)

2 Tbsp. olive oil, plus more to coat skillet

3 slices turkey bacon

1 Granny Smith apple, cored and sliced

1/4 cup grated Cheddar

4 large eggs

1/4 tsp. ground black pepper 

Directions

In a large bowl, whisk lemon or orange juice, maple syrup, balsamic vinegar and 1/2 tsp. salt. Add Tuscan kale and massage with dressing using your hands.

Heat a large nonstick skillet lightly coated with olive oil over medium-high heat. Add turkey bacon and cook until crispy, 5 minutes. Transfer bacon to a cutting board, set skillet aside and roughly chop.

Drizzle 2 Tbsp. olive oil over kale and toss. Add apple slices and Cheddar and toss. Divide among 4 plates and top with reserved bacon.

In reserved skillet, fry eggs over medium heat. Slide 1 egg on each salad, sprinkle with ground black pepper and 1/2 tsp. salt and serve.

For a sweeter start to the day, try Blackberry Pie Oatmeal (it's healthier than it sounds).

 

Also on HuffPost:

Fast Egg Dishes For A Crowd
An Egg -- and a Basket -- for Everyone(01 of04)
Open Image Modal
This four-ingredient miracle recipe from The Auntie Em's Cookbook, by Theresa Wahl, delivers a gorgeous-looking dish with a tiny, how-is-this-possible amount of work. You simply line each cup of a muffin pan with a slice of ham, crack an egg into each and drizzle heavy cream on top. Salt, pepper and a sprig of thyme are the only seasonings needed, since the ham has a ton of flavor. After about 10 minutes in the oven, each person can enjoy his or her very own edible breakfast basket.

Get the recipe: Baked Eggs in Ham Baskets (credit:David Kiang)
A Fun-To-Say 15-Minute Wonder(02 of04)
Open Image Modal
Shakshouka -- a popular Israeli and Tunisian dish where eggs are poached in tomato sauce -- is speedy, delicious and a strong contender for edging out quiche as one of the best brunch dishes for a group. This recipe from Aliya LeeKong's Exotic Table can serve six, and includes an herby tomato sauce that comes together in 15 minutes (which you can alternately make ahead of time). You crack the eggs over the sauce, slide the pan under the heat and broil it for five or so minutes. Make sure you have some thick, crusty bread on hand for sopping up the juices.

Get the recipe: Shakshouka with Chorizo and Bread Crumbs (credit:Aliya LeeKong)
An Asian-Flavored Breakfast Bake(03 of04)
Open Image Modal
Anyone who's considered munching on last night's leftovers at 8 a.m. will see the beauty in this flavorful casserole. It starts with a layer of cooked brown rice. Next comes a healthy (and tasty) combination of sautéed Swiss chard, onion and ginger, mixed with coconut milk, soy sauce and a dash of sesame oil. On top of that, you crack the eggs and bake until the whites are set but the yolks are still runny. You can make this in one large casserole dish or in individual ramekins.

Get the recipe: Sesame Baked Eggs (credit:Leann Mueller)
The Omelet For When You Don't Feel Like Making Omelets(04 of04)
Open Image Modal
We love a plate of fluffy eggs stuffed with savory fillings, but it can be hard to churn out six or eight omelets and still have everyone eat at the same time (and keep everything hot). Making a frittata solves that problem -- and they don't come much easier than with this recipe. You whisk the eggs, add canned, chopped tomatoes and herbs and pour everything into a skillet. The mixture cooks on the stove for about five minutes, and then in the oven for 15 more. Then, you spread tomato paste and grated cheddar on top and slide the frittata back into the oven for another seven minutes, until the cheese is melted and slightly bubbly -- so you've got a pizzalike take on a classic breakfast food.

Get the recipe: Tomato Frittata

Our 2024 Coverage Needs You

As Americans head to the polls in 2024, the very future of our country is at stake. At HuffPost, we believe that a free press is critical to creating well-informed voters. That's why our journalism is free for everyone, even though other newsrooms retreat behind expensive paywalls.

Our journalists will continue to cover the twists and turns during this historic presidential election. With your help, we'll bring you hard-hitting investigations, well-researched analysis and timely takes you can't find elsewhere. Reporting in this current political climate is a responsibility we do not take lightly, and we thank you for your support.

to keep our news free for all.

Support HuffPost
Suggest a correction
|
Submit a tip