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Breakfast Salad with Egg and Potatoes
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Description
Yep, it’s a thing. Breakfast Salad. Hard boiled eggs, roasted potatoes, all tossed with greens and balsamic dressing.
Ingredients
- 6 White Potatoes, Diced Into 2-inch Pieces
- Salt And Pepper
- Olive Oil
- 6 Hard Boiled Eggs, Peeled And Diced
- 1 pint Cherry Tomatoes, Sliced In Half If Necessary
- 1 bag (4 Oz. Size) Salad With Greens Of Choice
- 12 strips Bacon, Cooked And Roughly Chopped
- ½ cups Sunflower Seeds, Toasted
- ⅓ cups Crumbled Feta Cheese, To Top (optional)
- Balsamic Dressing, Store Bought Or Homemade
Preparation
Preheat oven to 400ºF.
Dice potatoes and toss 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 bacon, boil eggs and prepare the dressing if making from scratch.)
Once potatoes are ready, build the salad with greens, tomatoes, potatoes, eggs, bacon, sunflower seeds, and feta cheese if using. Top with dressing. If preparing breakfast for the week, keep the ingredients in separate containers and toss right before eating.
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