Description

This Breakfast Salad with Everything Bagel Seasoning Dressing has been my go-to breakfast for a while now, and I simply never get tired of it! It’s paleo & gluten free and dairy free.

Ingredients

Scale

Everything Bagel Seasoning Dressing:

1/4 cup white wine vinegar, or freshly squeezed lemon juice

2 Teaspoons Dijon mustard

2 Tablespoons everything bagel seasoning, see notes

1/2 Teaspoon sea salt

1/4 Teaspoon black pepper

1 clove garlic, minced

1/2 cup olive oil

Breakfast Salad:

4 cups mixed greens, arugula, or baby spinach, 3-4 ounces

1/4 cup thinly sliced green onions

1/4 cup freshly chopped herbs, I’ve been using basil

15–20 Sungold cherry tomatoes, halved, 1 cup

1/2 ripe avocado, thinly sliced, see notes

4–6 small breakfast sausages, cooked, see notes

2–4 eggs, cooked over easy

Extra everything bagel seasoning to sprinkle over the top of each salad.

Instructions

Start by making the dressing, as it gets better the longer it sits. Add the vinegar/lemon juice to a 2 cup mason jar along with the mustard, everything bagel seasoning, sea salt, pepper, garlic, and olive oil. Secure a lid on the mason jar and shake vigorously to emulsify the dressing. If you can, make the dressing the night before you make the salad and refrigerate it, the flavors get better over time.

When you’re ready to make the salads, divide the greens, green onions, chopped herbs, cherry tomatoes, and avocado between 2 plates.

Cook the sausage of your choice as well as 1-2 over easy eggs per person. When the sausage and eggs are done, place them on top of the salad.

Sprinkle with a little everything bagel seasoning, and drizzle as much of the dressing as you’d like over each salad. Serve immediately.

Notes

To make your own everything bagel seasoning combine: 1 Tablespoon poppy seeds, 1 Tablespoon sesame seeds, 1 Tablespoon black sesame seeds, 1 Tablespoon dried minced garlic, 2 Tablespoons dried minced onion, and 1 Teaspoon sea salt. This makes 1/3 cup which is around 5 Tablespoons.

Depending on your appetite you can use more avocado. If we have a super active day ahead we sometimes use a whole avocado for 2 salads.

I’ve been using chicken breakfast sausages, but you can use any breakfast sausage links or patties. I figure on 3-4 ounces per salad, but you can go with as little as 2 ounces since you’re also adding eggs to the salad.

The dressing recipe makes 1 cup which is enough for at least 4 breakfast salads.

Prep Time: 20
Cook Time: 10

Keywords: breakfast salad, clean eating, paleo, gluten free, dairy free