Leftover Breakfast Salad
About this Recipe
I love days when I can make eggs for breakfast, but I don’t love the typical eggs/bacon/hashbrowns breakfast my husband usually wants. In order to avoid more food waste AND get some more veggies into my diet, this breakfast bowl hits the spot. Plus, it’s versatile. I love the runny yolk over the veggies and grains and the slight crunch and freshness of the greens.
Ingredients
10m
Prep
10m
Cook
2
Servings
About this Recipe
I love days when I can make eggs for breakfast, but I don’t love the typical eggs/bacon/hashbrowns breakfast my husband usually wants. In order to avoid more food waste AND get some more veggies into my diet, this breakfast bowl hits the spot. Plus, it’s versatile. I love the runny yolk over the veggies and grains and the slight crunch and freshness of the greens.
Ingredients
Preparation
Step 1
In a nonstick skillet sprayed with oil, heat the leftover veggies and grains.
Step 2
To a large salad bowl, add the greens and top with the heated veggies.
Step 3
Wipe out the pan and cook the 4 eggs to desired doneness. Top with salt and pepper and avocado. Enjoy!