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Quick and Easy Breakfast Salad

Quick and Easy Breakfast Salad

This quick and easy salad is great for any time of day. It creates the ideal plate, loaded with nutrients, and works as an anti-inflammatory meal.
4 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast, Salad
Cuisine American
Servings 1
Calories 482 kcal


  • 2 c Baby Spinach
  • 2 Eggs
  • 2 tsp Butter or Ghee
  • ½ Avocado, sliced
  • ½ c Tomatoes, diced
  • ¼ c Pumpkin Seeds Raw Sprouted
  • Salt & Pepper


  • Heat butter or ghee over med/med-high heat. Cook eggs over easy. (I like mine a little crispy, but still over easy - I let them cook until slightly crispy, flip it for 30 seconds before serving)
  • While eggs are cooking, add 2 handfuls of spinach, a small handful of tomatoes, half an avocado to a bowl.
  • Top with eggs, pumpkin seeds, salt, and pepper.


No need for salad dressing with this recipe - the heat from the eggs wilts the spinach, and the yolk of the egg makes THE PERFECT BITE!
Take it up a notch: Add crumbled bacon.


Calories: 482kcal | Carbohydrates: 19g | Protein: 14g | Fat: 38g | Sodium: 418mg | Fiber: 13g | Sugar: 3g | Vitamin A: 6935IU | Vitamin C: 37mg | Calcium: 156mg | Iron: 9mg
Keyword Dairy Free, Easy, Gluten Free, Low Carb, Quick, Whole 30
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