The Breakfast Salad with Cinnamon Toast Croutons and Maple Vinaigrette
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5 from 3 votes

The Breakfast Salad

The Breakfast Salad Recipe - Get your greens in the morning with eggs, bacon, cinnamon toast croutons and maple vinaigrette!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 867kcal
Author: Sommer Collier

Ingredients

For the Cinnamon Toast Croutons:

  • 6 cups French bread cubes
  • 3 tablespoons melted butter
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • Pinch salt

Maple Vinaigrette

For the Breakfast Salad:

  • 1 cup candied nuts
  • 3/4 cup dried cherries
  • 12 ounces bacon, cooked and crumbled
  • 6 cups baby spinach, packed
  • 12 large eggs, prepared to order

Instructions

For the Cinnamon Toast Croutons:

  • Preheat the oven to 350 degrees F. Lay the bread cubes out on a rimmed baking sheet. Mix the melted butter, sugar, cinnamon and salt together and drizzle over the bread cubes. Toss and bake for 5-10 minutes until toasted.

For the Maple Vinaigrette:

  • Whisk all the ingredients together until smooth. Set aside.

Assembling the Salad:

  • Cook and drain the bacon. Prepare the eggs to your liking—scrambled, poached, sunny-side-up.
  • Prepare each salad plate with a heaping cup of baby spinach, topped with cinnamon toast croutons, candied nuts, dried cherries, and crumbled bacon. Then top each with 1-2 eggs and drizzle with maple vinaigrette!

Nutrition

Serving: 2cups | Calories: 867kcal | Carbohydrates: 66g | Protein: 27g | Fat: 54g | Saturated Fat: 21g | Cholesterol: 379mg | Sodium: 1164mg | Potassium: 533mg | Fiber: 5g | Sugar: 33g | Vitamin A: 4020IU | Vitamin C: 8.4mg | Calcium: 204mg | Iron: 5.2mg