Bacon Mushroom Roasted Tomato Breakfast Salad

It was the middle of sugar season (a.k.a., December) … you know that time of year when every time you walk into the break room at work, there are more goodies. And then there are lots of parties with TONS of food, lots of drinks and oh so much fun. You can’t help but indulge at every opportunity. You get used to snacking on things like fudge and Christmas cookies. Every recipe in the whole world seems loaded with sugar. This is what I call “Sugar Season.”

So I woke up one morning during sugar season and my body had had quite enough of that. I opened my eyes that day and my body was just SCREAMING at me for a salad. I was thinking … really? That’s what you want, body? A salad for breakfast?

Not our lovely broccoli egg scramble supreme? Nope.

Not breakfast quinoa? NOOooooo! No. Salad. Must. Have. Salad. NOW.

Yes, I do have conversations like these with myself quite often. On that particular December morning, though, when my body said SALAD!!!! (quite insistently and very LOUD in my head) … I didn’t question my body at all. Instead, I went, “huh, that’s interesting … well hey, okay, why NOT have salad for breakfast?” And I went to the kitchen and made myself a salad. I grabbed things from my salad drawer and my cheese drawer and some of the bacon I had pre-cooked and chopped in the freezer for occasions when I want some crumbled bacon on a whim. I found some creamy basil sun dried tomato dressing and some little cherry tomatoes that I’d roasted … and I made me a salad. And it was good. REALLY good.

I mix-mastered myself a little juice cocktail too, to go with it … I don’t normally have juice in the morning. I always always have tea on a usual morning, but it wasn’t a usual morning at all. I poured myself a little mango nectar, some OJ and a mandarin Izze to give it a little fizz. Mmmm … 🙂

And my body was happy. You should totally try this salad for breakfast thing. Especially if it’s sugar season. Or January. Or, you know, any day when your body wakes up screaming for a salad …

Bacon Mushroom Roasted Tomato Breakfast Salad

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 1 Tablespoon olive oil
• 1 pint sweet cherry or grape tomatoes
• Salt & freshly ground pepper
• Creamy sun dried tomato basil dressing (recipe here)
• Chopped romaine or mixed greens
• Sliced fresh mushrooms
• Vidalia onion (or other sweet onion) sliced and cut into chunks
• Cooked, chopped bacon crumbles
• Marinated havarti (or gouda) cheese (recipe here), chopped into little chunks
• 1 egg for each salad
• Red Robin Seasoning and freshly ground black pepper

---

Instructions

1. Preheat the oven to 400 F. Toss the tomatoes with the olive oil and sprinkle with salt & freshly ground pepper. Spray a baking sheet with cooking spray and set the tomatoes on the sheet. Bake for 15 – 20 minutes or until the tomatoes are wilted.
2. Prepare the dressing and set aside.
3. Meanwhile, prep the salad. Fill a salad bowl (or plate) most of the way with chopped romaine or mixed greens. Sprinkle with sliced fresh mushrooms, onion, bacon crumbles and chopped marinated cheese.
4. Heat a small frying pan over medium heat. Spray with cooking spray or rub with butter (or better yet, a bit of bacon butter). Cook the egg sunny side up or over easy to your liking, sprinkling with Red Robin Seasoning and freshly ground pepper..
5. Once the tomatoes are done and cooled enough to touch, sprinkle your salad with the roasted tomatoes, then slide the egg onto the salad and drizzle with the dressing. Enjoy!

---

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.