Breakfast Salad With Egg And Potatoes

• 6 White Potatoes, Diced Into 2-inch Pieces
• Salt And Pepper
• Olive Oil
• 6 Hard Boiled Eggs, Peeled And Diced
• 1 pint Cherry Tomatoes, Sliced In Half If Necessary
• 1 bag (4 Oz. Size) Salad With Greens Of Choice
• 12 strips Bacon, Cooked And Roughly Chopped
• 1/2 cups Sunflower Seeds, Toasted
• 1/3 cups Crumbled Feta Cheese, To Top (optional)
• Balsamic Dressing, Store Bought Or Homemade

1. Preheat oven to 400u0b0F.
2. Dice potatoes and toss with salt, pepper and olive oil. Place on a rimmed baking sheet, roast for 18-20 minutes or until crisp and tender. (While the potatoes are roasting, fry bacon, boil eggs and prepare the dressing if making from scratch.)
3. Once potatoes are ready, build the salad with greens, tomatoes, potatoes, eggs, bacon, sunflower seeds, and feta cheese if using. Top with dressing. If preparing breakfast for the week, keep the ingredients in separate containers and toss right before eating.

white potatoes, salt, olive oil, eggs, tomatoes, salad, bacon, sunflower seeds, feta cheese, balsamic dressing

Taken from tastykitchen.com/recipes/breakfastbrunch/breakfast-salad-with-egg-and-potatoes/ (may not work)