Best 3 All Day Breakfast Salad Recipes

**Indulge in a Culinary Symphony: Start Your Day with an All-Day Breakfast Salad**

Awaken your senses with a vibrant and wholesome All-Day Breakfast Salad, a culinary masterpiece that combines the essence of breakfast favorites into a refreshing and revitalizing salad. This innovative dish is not just a meal; it's an experience that tantalizes the taste buds with every bite.

Dive into a symphony of textures and flavors with tender roasted potatoes, perfectly cooked eggs, and a medley of crisp vegetables. Savor the crunch of red onions and celery, the sweetness of bell peppers, and the freshness of cherry tomatoes. Each ingredient is carefully selected to complement the others, creating a harmonious balance that will delight your palate.

Drizzle the salad with a luscious dressing, a symphony of flavors in itself. This tangy-sweet dressing, made with a blend of honey, Dijon mustard, and apple cider vinegar, elevates the salad to a new level of culinary artistry. With just the right amount of sweetness, tang, and acidity, the dressing enhances the flavors of the salad without overpowering them.

Whether you're looking for a light and healthy breakfast, a satisfying brunch option, or a refreshing lunch, the All-Day Breakfast Salad is the perfect choice. Its versatility extends beyond mealtimes; it's also an excellent side dish for your dinner table. So, gather your ingredients, let your creativity shine, and embark on a culinary journey that will redefine your breakfast experience.

Let's cook with our recipes!

ALL DAY BREAKFAST SALAD

All Day Breakfast Salad image

Provided by Ellie Krieger

Time 5m

Yield 1 serving

Number Of Ingredients 11

Ingredients

2 cups spinach leaves, cleaned
1 1/2 tablespoons Balsamic Dressing, recipe follows
1/2 cup cherry or grape tomatoes
1 hard boiled egg, chopped
2 slices Canadian bacon, cooked in a grill pan and sliced into ribbons
2 tablespoons chopped fresh parsley leaves
1 whole-wheat pita, toasted and cut into quarters
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper

Steps:

Place spinach in a bowl. Add the Balsamic Dressing and the tomatoes and toss. Top with the egg, canadian bacon and parsley leaves. Serve with the pita pieces.
In a bowl, whisk together the olive oil, vinegar, and mustard. Season, to taste, with salt and pepper.

BREAKFAST SALAD

Breakfast Salad image

From the same trend that brought us avocado toast, the breakfasts served in Australian cafes often include bright vegetables arranged in eye-catching ways. Salad is definitely not part of the traditional American breakfast menu, but on a sunny morning the combination of chilled, crunchy greens; protein-rich cheese and eggs; and an eye-opening dressing is hugely appealing. This one was created at Carthage Must Be Destroyed, an airy (and slightly eccentric) Australian-style cafe hidden behind an unmarked entrance in Brooklyn. The chef and owner Amanda Bechara likes to leave the lettuce leaves whole to make it easier to eat with your fingers. (You can prepare the vegetables the day before, and skip marinating the feta if you must.) This would also make a lovely lunch.

Provided by Julia Moskin

Categories breakfast, brunch, lunch, salads and dressings, main course

Time 12h30m

Yield 2 servings

Number Of Ingredients 14

Ingredients

4 ounces feta cheese (not crumbled), preferably a creamy type made with some sheep's milk
1 garlic clove, smashed and peeled
1 dozen black or mixed peppercorns, coarsely cracked
Extra-virgin olive oil, preferably cold-pressed
2 large hearts romaine lettuce, outer leaves removed
2 lemons, halved
1 avocado, halved, pit removed
About 2 ounces sprouts, such as alfalfa, clover or rainbow
2 mini or Kirby cucumbers, cut into spears or sliced
2 or 3 hard-boiled eggs, at room temperature, peeled and halved
Flaky salt and coarsely ground black pepper
Extra-virgin olive oil
2 handfuls soft herbs, such as basil, chives, cilantro and mint
Sourdough toast, for serving (optional)

Steps:

A day before serving, marinate the cheese: Place feta in a small container with a tight-fitting lid. Add garlic clove and peppercorns. Pour in enough olive oil to just cover the cheese. Cover and refrigerate overnight.
Wash and crisp the lettuce: Fill a deep bowl with very cold water, hold the lettuce heart by the stem, dip it in and swish it gently to loosen any dirt. Lift out and let drain upside down. Repeat with the other heart. Cut off the white stem ends and gently unfurl each romaine heart onto a large plate. Use your fingers to fluff and separate the leaves, but try to keep the natural formation intact.
Squeeze half a lemon over each lettuce heart. Use a spoon to scoop chunks of avocado on top. Place tufts of sprouts among the romaine leaves. Place cucumber pieces and egg halves near the base of the lettuce. Add about 6 chunks of cheese.
Liberally sprinkle the plate with flaky salt and black pepper, then splash on plenty of olive oil, making sure to hit the egg, cheese and avocado. (You can use the oil used to marinate the feta, if you like.) Tuck the herb leaves in among the lettuce leaves or just sprinkle them over the top. Place the remaining lemon halves near the egg halves.
Serve with warm toast if you like. At the table, squeeze lemon over the salad and eat with a knife and fork, or with your hands.

Nutrition Facts : @context http, Calories 569, UnsaturatedFat 32 grams, Carbohydrate 35 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 1666 milligrams, Sugar 8 grams

ALL-DAY BREAKFAST

All-day breakfast image

If you've woken up with a sore head and can't face juggling pans for a fry-up, try this one-tray breakfast

Provided by Good Food team

Categories Breakfast

Time 35m

Number Of Ingredients 7

Ingredients

1 pack chipolata sausages
1 tbsp olive oil
8 bacon rashers
small punnet cherry tomatoes , about 250g
2 tsp wholegrain mustard
4 eggs
toast , to serve

Steps:

Heat oven to 220C/200C fan/gas 7. Toss the sausages and oil in a shallow roasting tin, then spread out in an even layer. Drape bacon rashers over the top and roast for 15-20 mins until both are starting to brown and sizzle.
Move the bacon and sausages around so everything browns evenly. Scatter over the tomatoes and blob the mustard onto the sausages. Use a pair of tongs or a spoon to create 4 gaps for the eggs, then crack an egg into each gap. Put the tin back in the oven for 5-8 mins or until the egg whites are set and tomatoes softening.

Nutrition Facts : Calories 587 calories, Fat 48 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 3.67 milligram of sodium

Tips:

Choose fresh, high-quality ingredients: The better the ingredients, the better the salad will taste. Look for ripe vegetables, fresh herbs, and flavorful cheeses.
Don't be afraid to experiment with different ingredients: There are endless possibilities when it comes to breakfast salad recipes. Get creative and try new things. You might be surprised at what you like.
Make sure your dressing is well-balanced: A good dressing can make or break a salad. Make sure yours has a good balance of flavors, such as sweet, sour, salty, and bitter.
Don't overcrowd your salad: When you're assembling your salad, don't overcrowd the bowl. You want to be able to see all the different ingredients and flavors.
Serve your salad immediately: Salad is best served fresh. Once you've made your dressing, toss it with the salad and serve immediately.

Conclusion:

Breakfast salad is a delicious and healthy way to start your day. It's packed with nutrients and flavors, and it can be easily customized to your liking. With so many different recipes to choose from, you're sure to find one that you love. So next time you're looking for a quick and easy breakfast, give breakfast salad a try.