I love the idea of starting my day off with greens. I feel like it sets the tone for the day and makes me feel really good after I eat them. Breakfast salads are becoming more popular for this reason and I love that you can truly use salad as a base for all of your favorite breakfast foods! From eggs, potatoes, more veggies, avocado, and more the possibilities are endless for breakfast salads! It’s another great way to meal prep at the beginning of the week and have a healthy breakfast ready when you are every single morning! My Spanish chorizo summer breakfast salad is the perfect dish to help you switch up your regular breakfast routine!
I will admit, I have a slight love affair with chorizo. It is definitely one of my favorite sausages, and I tend to use it for breakfast quite a bit! For this recipe I top mixed greens with spicy chorizo, roasted potatoes, green olives, manchego cheese, eggs, and a simple vinaigrette to make my version of the ultimate breakfast salad! I could literally eat this salad every day! It is packed full of flavor and is the perfect mix of protein, veggies, and carbs to keep me full until lunch!
Speaking of lunch, if you are one of those people who can’t bare the thought of salad in the morning, then don’t worry this salad is perfect for a light lunch or brunch too! I mean, let’s be honest, I could eat it for any meal of the day and be a happy girl!
Oh and before I forget to tell you, the potatoes get roasted in the same pan that the chorizo gets sautéed in coating the potatoes in the delicious chorizo drippings!
You won’t ever want to eat potatoes any other way! The potatoes are out of this world and add another level of flavor to the salad! I am not kidding you when I tell you that you are going to love this salad to add a little variety into your breakfast or brunch menus! I got feedback from you saying you wanted more savory breakfast options, and this just might be my favorite option yet! I seriously can’t wait for you to give this recipe a try!
4 Cups Mixed Greens
1 Lb. Ground Chorizo, (casings removed if you buy links)
1 Cup Fingerling Potatoes, cut in half (or other small potato)
1/2 Cup Green Olives
1/4 Cup Shaved Manchego Cheese (can sub Parmesan)
1/4 Cup Thinly Sliced Red Onion
Extra Virgin Olive Oil
Salt and Pepper to taste
6 Boiled Eggs (can also do fried eggs if preferred)
Preheat oven to 425 degrees.
Meanwhile, heat an oven proof skillet over medium heat and add chorizo, breaking it up into pieces as you brown it.
Set cooked chorizo aside to drain on a paper towel lined plate.
In the same pan add the potatoes and coat with the chorizo drippings.
Place the potatoes into the oven and roast for 30 minutes until golden brown in the chorizo oil.
Layer greens onto a plate and then top with chorizo, potatoes, manchego cheese, olives, red onion, and boiled eggs.
Drizzle with a little sherry vinegar and olive oil and then sprinkle with flaky salt and cracked pepper to taste.
This recipe is simple, but so full of flavor! It’s the best combo of flavors and makes for a killer start to any day!