A lot of people when they get started with a Whole30 or paleo/other kind of nutrition challenge for the first time have trouble with breakfast. Because let’s be real, we all know that eating bagels, pancakes, and/or muffins every morning is not the healthiest thing for us or our blood sugar. So with the Whole30, it’s time to turn conventional breakfast on it’s head. Enter: the breakfast salad. a Whole30 breakfast salad, to be specific. To be honest? I would eat this salad any dang meal of the day. I’m just calling it a breakfast salad because there’s an egg on top and most people associate eggs with breakfast.
Because why not start out the day with a sh*t ton of veggies? Most people (me included) have trouble getting in a lot of veggies every day, whether we’re talking quantity or different types of veggies. You want an easy new year’s resolution that will make you feel better without even really trying. Eat more veggies. Specifically colorful ones.
My favorite way to make a Whole30 breakfast salad is to toss a bunch of leftover roasted veggies – like brussels sprouts, broccoli, squash, zucchini cauliflower, carrots, etc. – over some greens, with an egg + some kind of breakfast-y protein (italian chicken sausage pictured here) + something that will help with digestion, like kraut or pickled vegetables or some kombucha! The best part about it is with this formula, you could switch it up every day depending on what’s in your fridge. Or even just go basic – greens, eggs, protein, kraut. Hot sauce for some flava’ flav. Boom! done and faceplant.
- Ingredients
- 2 handfuls arugula (or your favorite salad greens)
- Leftover veggies (about 1 handful each) - roasted brussels sprouts + sweet potatoes pictured here!
- 1 italian sausage, sliced (sub your favorite leftover protein!)
- 1 egg
- ¼c Kraut or pickled vegetables (favorite: Farmhouse Culture)
- Hot sauce, for serving
- Heat a small skillet over medium heat. Add the sliced sausage, and brown it on one side (about 2-3 minutes).
- Flip the sausage over, then push it to the side and crack and egg in the pan - allow it to cook until the white is cooked through, but the yolk is still a little runny (between 3-5 minutes).
- While the egg is cooking, assemble the rest of your salad. Start with the greens, add your leftover veggies (warm them up in the skillet or microwave if you like!), and the kraut. Top with the egg, sausage, and hot sauce if you like!
- Pro tip: use that runny yolk as a dressing for the greens. Devour.
Like this Whole30 breakfast salad? You’ll love these Whole30 breakfast ideas too!
Whole30 Power Bowl
Roasted Garlic Chicken Sausage
Sunny Sweet Potato Hash
Smoked Salmon Breakfast Bowls
