Egg and Greens Bowl aka Sautéed Breakfast Salad

A simple, delicious breakfast bowl (aka sautéed breakfast salad) with sautéed greens, roasted veggies and two fried eggs! You’ll feel so good after starting your day with this combo of protein, healthy fat and veggies. Low carb, gluten-free and vegetarian.

A white bowl with sautéed greens, roasted cauliflower, two sunny side up eggs, avocado, microgreens and fresh dill.

Ready for one of the easiest breakfast recipes ever? This recipe was inspired by two things: my love of salads and my sweet + savory egg and oatmeal combo bowl. This bowl just has less grains and more greens!

A white bowl with sautéed greens, roasted cauliflower, two sunny side up eggs, avocado, microgreens and fresh dill.

I know some people think a salad for breakfast is weird, but in case you haven’t noticed I’m attempting to change your mind. Previously I’ve posted a fall harvest breakfast salad and a blueberry breakfast salad, but today we’re getting even more classic — a breakfast bowl with veggies and eggs!

Let’s talk about why this breakfast salad recipe is so great:

  1. It is super simple!
  2. I love the combination of textures and flavors.
  3. It reminds me of something you would find at a trendy brunch restaurant.
  4. You start your day off with loads of veggies right off the bat! Hello energy!
  5. You can check off your #saladeveryday… before noon.
  6. You can make this recipe work for your taste buds. Like a particular green? Want a low carb breakfast — stick with low carb roasted veggies like cauliflower. Need more energy? Toss in some roasted sweet potatoes!

A white bowl with sautéed greens, roasted cauliflower, two sunny side up eggs, avocado, microgreens and fresh dill.

Just don’t forget the dill! I’ve shared my love for dill on my Instagram stories but I have to make sure all of you know about my secret salad weapon. Are you a fan of dill? I feel like my childhood consists of dill-packed potato salads and pickles which left a literal bad taste in my mouth.

I’m so glad I decided to give dill another chance as an adult because it is a game changer with salads! It elevates all of the flavors to a whole new level. It brings a level of freshness, allows all of the flavors to shine, and leaves a little kick in your mouth (in a good way!). Buy one pack of fresh dill and use a little each day throughout the week for some tasty salads! Promise me you’ll give dill a chance, mmk?

And don’t forget to snag some microgreens while you’re at it — these babies are so nutrient dense and make salads look so pretty.

Print
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Greens topped with over easy eggs, avocado and roasted cauliflower in a white bowl with a fork on a neutral napkin.

Egg and Greens Bowl (aka Breakfast Salad)


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 14 minutes
  • Total Time: 19 minutes
  • Yield: 1

Description

This bowl is packed with sautéed greens, two fried eggs and roasted veggies! You’ll feel so good after starting your day with this combo of protein and healthy fat. 


Ingredients

  • 23 teaspoons avocado or olive oil
  • 23 eggs
  • 1/4 cup chopped red onion
  • 23 cups baby greens (spinach, kale or your favorite green)
  • 1/2 cup roasted cauliflower or roasted sweet potatoes
  • 1/3 avocado, sliced
  • microgreens
  • fresh dill
  • sea salt and pepper

Instructions

  1. Heat 2 teaspoons oil in a large skillet over medium heat. Once hot add onion and sauté for about 5 minutes. Add greens and roasted cauliflower and toss to combine. Sprinkle with sea salt. Cook, stirring often, 2 minutes or just until greens begin to wilt.
  2. Transfer veggies to a salad bowl and then crack two eggs into the same pan, adding a little more oil if needed. Cook eggs to desired consistency (I like mine sunny side up) sprinkle with salt and pepper and place on top of sautéed greens. Top bowl with microgreens, fresh dill and sliced avocado. Serve with more salt and pepper and hot sauce if desired.

Notes

  • For roasted cauliflower/sweet potatoes: Spread 3-4 cups of chopped veggies on a large baking sheet or stone and toss with 1-2 teaspoons avocado or olive oil, salt and pepper. Roast for 20 minutes at 425°F or until the veggies have browned and become tender. Be sure to toss the veggies at least once while roasting.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl w/ 2 eggs + cauliflower
  • Calories: 370
  • Sugar: 3g
  • Fat: 29g
  • Carbohydrates: 13g
  • Fiber: 7g
  • Protein: 17g

Keywords: eggs and greens, breakfast salad

I can’t wait for you to try this sautéed breakfast salad! Once you do, come back and leave me a comment (and a star rating) letting me know how it turned out for you! 

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    7 comments
    1. Cassidy Walter
      August 15, 2020 AT 3:26 pm

      This has been one of my go-to meals ever since I first tried it at the beginning of summer. I’ve prepared it with sweet potatoes, cauliflower, and quinoa, and they all taste great with this meal. Highly recommend!

    2. Catherine Evans
      July 13, 2020 AT 11:16 pm

      Was looking for something different to do with eggs and salad and this hit the spot 😉 Thank you for the recipe.

      1. Brittany Mullins
        July 14, 2020 AT 11:24 pm

        So glad you enjoyed this breakfast salad, Catherine! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    3. Laura
      April 2, 2019 AT 9:34 am

      I’m new here but you had me at sautéed Greens for breakfast! One of my favorite breakfasts is roasted potatoes topped with sautéed spring mix and eggs.

    4. Sally McEllrath
      July 30, 2018 AT 11:36 am

      I love breakfast salads and this one is so pretty!!

    5. Brittany Audra @ Audra’s Appetite
      June 3, 2018 AT 3:55 pm

      I love the idea of a salad for breakfast! Plus, eggs + avocado is always a good idea 🙂

      1. Brittany Mullins
        June 4, 2018 AT 11:26 am

        Totally agree! I hope you get a chance to try this combo soon!

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