The Breakfast Salad

The Breakfast Salad Recipe – Get your greens in the morning with eggs, bacon, cinnamon toast croutons, and maple vinaigrette!

An unconventional morning meal, The Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette. Who knew a salad for breakfast could be so good?

I’ve noticed a trend here in Asheville and on the menus of popular breakfast joints around the country… Salad for Breakfast.

Before you turn up your nose, let me clarify. These breakfast salads are not bland leafy side salads with bottled ranch dressing, but bold hearty meals. A good breakfast salad encompasses everything that makes breakfast so appealing: carbs, eggs, pork fat, and sweet accents.

After exploring these salads at several favorite breakfast hotspots, I decided to work on my own version.

Healthy Breakfast Salad

First, I wanted to put my family’s favorite morning flavors into the breakfast salad. That way, it would be hard for the kids to resist. My version had to include: bacon, maple syrup, cinnamon toast, and eggs.

The Cinnamon Toast Croutons were the first inspiration. Truly, I could eat a whole pan of these babies.

In fact, it’s important not to make them too far in advance, or there will not be any left for the salad. Maple Vinaigrette provides a sweet and poppy essence with apple cider vinegar and Dijon mustard. The addition of candied nuts and dried cherries offers a granola-like quality.

To complete The Breakfast Salad, prepare your morning eggs just the way you like them, and place them on a bed of crisp baby spinach.

This, my friends, is a great way to start the day!

 Eat breakfast like a King, lunch like a Prince, and dinner like a Pauper. ~ Adelle Davis

What Ingredients You Will Need

For the Cinnamon Toast Croutons:

• 6 cups French bread cubes
• 3 tablespoons melted butter
• 1/4 cup sugar
• 1 teaspoon cinnamon
• Pinch salt

For the Maple Vinaigrette:

• 1/4 cup pure maple syrup
• 1/4 cup vegetable oil (or olive oil)
• 1 tablespoon apple cider vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• Pepper to taste

For the Breakfast Salad:

• 1 cup candied nuts
• 3/4 cup dried cherries
• 12 ounces bacon, cooked and crumbled
• 6 cups baby spinach, packed (or baby kale)
• 12 large eggs, prepared to order

How to Make Our Breakfast Salad Recipe

Instructions…

For the Cinnamon Toast Croutons:

Preheat the oven to 350 degrees F. Lay the bread cubes out on a rimmed baking sheet. Mix the melted butter, sugar, cinnamon, and salt together and drizzle over the bread cubes. Toss and bake for 5-10 minutes until toasted.

For the Maple Vinaigrette:

Whisk all the ingredients together until smooth. Set aside.

Assembling the Salad:

Cook and drain the bacon. Prepare the eggs to your liking—scrambled, poached, sunny-side-up.

Prepare each salad plate with a heaping cup of baby spinach, topped with cinnamon toast croutons, candied nuts, dried cherries, and crumbled bacon. Then top each with 1-2 eggs and drizzle with maple vinaigrette salad dressing!

You can add in other toppings or mix in other ingredients like avocado, roasted sweet potato, tomatoes/cherry tomatoes, lemon wedges, bacon, and breakfast sausage.

Get the Full (Printable) Breakfast Salad Recipe with Maple Vinaigrette Below. Enjoy!

Other Breakfast Recipes

• Easy Sheet Pan Pancakes
• Pumpkin Spice Overnight Oats
• Best Avocado Toast Recipe
• Egg White Frittata with Spinach and Peppers
• Cinnamon Swirl Bread
• Best Huevos Rancheros Recipe
• Better than Cinnabon Cinnamon Rolls
• Fluffy Strada Recipe (Overnight Casserole)
• Mean Green Budda Bowl with Broccoli

Check the printable recipe card below for the prep time, total time, and nutrition information including calories, carbohydrates, protein, saturated fat, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.

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The Breakfast Salad Recipe

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

The Breakfast Salad Recipe – Get your greens in the morning with eggs, bacon, cinnamon toast croutons and maple vinaigrette!

Servings: 6

Ingredients

US Customary – Metric

For the Cinnamon Toast Croutons:

• 6 cups French bread cubes
• 3 tablespoons melted butter
• 1/4 cup sugar
• 1 teaspoon cinnamon
• Pinch salt

Maple Vinaigrette

• 1/4 cup pure maple syrup
• 1/4 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• Pepper to taste

For the Breakfast Salad:

• 1 cup candied nuts
• 3/4 cup dried cherries
• 12 ounces bacon, cooked and crumbled
• 6 cups baby spinach, packed
• 12 large eggs, prepared to order

Instructions

For the Cinnamon Toast Croutons:

• Preheat the oven to 350 degrees F. Lay the bread cubes out on a rimmed baking sheet. Mix the melted butter, sugar, cinnamon and salt together and drizzle over the bread cubes. Toss and bake for 5-10 minutes until toasted.

For the Maple Vinaigrette:

• Whisk all the ingredients together until smooth. Set aside.

Assembling the Salad:

• Cook and drain the bacon. Prepare the eggs to your liking—scrambled, poached, sunny-side-up.
• Prepare each salad plate with a heaping cup of baby spinach, topped with cinnamon toast croutons, candied nuts, dried cherries, and crumbled bacon. Then top each with 1-2 eggs and drizzle with maple vinaigrette!

Nutrition

Serving: 2cups, Calories: 867kcal, Carbohydrates: 66g, Protein: 27g, Fat: 54g, Saturated Fat: 21g, Cholesterol: 379mg, Sodium: 1164mg, Potassium: 533mg, Fiber: 5g, Sugar: 33g, Vitamin A: 4020IU, Vitamin C: 8.4mg, Calcium: 204mg, Iron: 5.2mg

Course: Breakfast

Cuisine: American

Author: Sommer Collier

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