Breakfast Salad Is A Thing And It's Amazing

A salad for breakfast? Yes -- hear us out.

This savory morning dish is a nutritious upgrade to the classic bacon, egg and cheese combo, complete with a bed of shredded kale and sweet-tart slices of green apple. Now that's a meal worth waking up for.

Bacon, Egg and Cheese Breakfast Salad

Recipe from "Supermarket Healthy," by Food Network star Melissa D'Arabian

Ingredients

1/4 cup lemon or orange juice

1 Tbsp. maple syrup

2 tsp. balsamic vinegar

1 tsp. salt, divided

1 bunch Tuscan kale (ribs removed, leaves stacked and thinly sliced crosswise)

2 Tbsp. olive oil, plus more to coat skillet

3 slices turkey bacon

1 Granny Smith apple, cored and sliced

1/4 cup grated Cheddar

4 large eggs

1/4 tsp. ground black pepper

Directions

In a large bowl, whisk lemon or orange juice, maple syrup, balsamic vinegar and 1/2 tsp. salt. Add Tuscan kale and massage with dressing using your hands.

Heat a large nonstick skillet lightly coated with olive oil over medium-high heat. Add turkey bacon and cook until crispy, 5 minutes. Transfer bacon to a cutting board, set skillet aside and roughly chop.

Drizzle 2 Tbsp. olive oil over kale and toss. Add apple slices and Cheddar and toss. Divide among 4 plates and top with reserved bacon.

In reserved skillet, fry eggs over medium heat. Slide 1 egg on each salad, sprinkle with ground black pepper and 1/2 tsp. salt and serve.

For a sweeter start to the day, try Blackberry Pie Oatmeal (it's healthier than it sounds).

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