meal — gluten-free

Mexican Breakfast Salad

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prep time 12 min
cook time 15 min

Overview

This breakfast salad is here to help you enjoy your favorite Mexican flavors in every meal!

BY:Life, Love and Sugar

Ingredients

For the salad

1 large sweet potato
2-3 teaspoons oil or butter
1/2 teaspoon chili powder
2 cups kale, chopped
2-4 large Nellie’s Free Range Eggs
Salt and freshly ground black pepper to taste

For the pico de gallo

1/2 cup tomato, diced
2-4 tablespoons red onion, diced
2-4 tablespoons jalapeño pepper, finely diced
1 tablespoon cilantro, chopped
1 teaspoon fresh lime juice
Pinch of salt

Optional topping and extras

Everything bagel seasoning
Green onions or chives, chopped
Feta or cotija cheese, crumbled
Salsa
Guacamole
Avocado toast

Directions

To make the salad

  • Peel and dice sweet potato into 1/2-inch cubes.
  • Heat a large skillet over medium-high heat and add oil or butter to the pan. Once hot, sauté sweet potato cubes until golden and tender, stirring every few minutes for even browning. This will take approximately 15 minutes depending on size. Lastly, season with chili powder, salt, and pepper to taste.
  • While the sweet potatoes cook, massage the chopped kale with a drizzle of olive oil and a pinch of salt. If using another green such as spinach or arugula in place of the kale, simply dress with olive oil and set aside.
  • Before serving the salad, cook eggs using preferred method – fried, hard-boiled, scrambled, or poached are all tasty options!

To make the pico de gallo

  • Combine tomato, red onion, jalapeño, cilantro, lime juice, and a pinch of salt.

To finish the salad

  • Top salad with eggs and pico de gallo, along with any of your favorite extras. Jenn of Peas and Crayons likes to serve it up with a side of avocado toast and a sprinkle of everything bagel seasoning, green onion, salt, and pepper on her eggs.
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