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.

Egg and Greens Bowl (aka Breakfast Salad)

5 from 7 votes
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. 
Greens topped with over easy eggs, avocado and roasted cauliflower in a white bowl with a fork on a neutral napkin.
Prep Time 5 minutes
Cook Time 14 minutes
Servings 1

Ingredients

  • 2-3 teaspoons avocado or olive oil
  • 2-3 eggs
  • 1/4 cup chopped red onion
  • 2 -3 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
 

  • 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.
  • 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.

Nutrition

Serving: 1bowl w/ 2 eggs + cauliflower Calories: 370kcal Carbohydrates: 13g Protein: 17g Fat: 29g Fiber: 7g Sugar: 3g
Course: Breakfast
Cuisine: American
Keyword: breakfast salad, eggs and greens

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    15 comments
    1. edward
      April 27, 2021 AT 12:56 pm

      what are micro greens

    2. Sophie
      February 9, 2021 AT 9:52 pm

      5 stars
      I just finished this and it’s so so so good! It way exceeded my expectations! I did it with a sunny side up egg and no dill. I will definitely make this again, thank you so much for this recipe!

      1. Brittany Mullins
        February 10, 2021 AT 12:15 am

        Ahh yay!! So glad you loved this dish, Sophie. Thanks for the review. I so appreciate it!

    3. Karli
      January 12, 2021 AT 12:02 pm

      5 stars
      I went into this recipe nervous. I HATED sweet potatoes growing up and have avoided them passionately. But I’m really working on eating better foods and stepping away from processed carb sources. I gave this recipe a try and it was PERFECT. so savory and delicious, I could eat this again and again no questions asked! I didn’t get to use avocado because mine weren’t ripe yet, but can’t wait to add that extra flavor into this delicious recipe!

      1. Brittany Mullins
        January 13, 2021 AT 2:40 pm

        Oh yay!! That makes me so happy to hear, Karli. I’m so glad you loved this recipe. Thanks for the review. I really appreciate it!

    4. Kristen Aspey
      December 14, 2020 AT 11:33 am

      5 stars
      This is my new favorite breakfast!! I am so excited that I found this last week, it really hit the spot. I tried it with cauliflower and then I ran out of cauliflower so I used Trader Joe’s Cauliflower Gnocchi and it was delicious with both!! Highly recommend and thank you for the terrific recipie.

      1. Brittany Mullins
        December 14, 2020 AT 11:42 pm

        Ahh yay!! So glad you loved this recipe, Kristen. Thanks for coming back to leave a review. I so appreciate it. 🙂

    5. Cassidy Walter
      August 15, 2020 AT 3:26 pm

      5 stars
      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!

Parchment paper lined with protein balls.

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