Salad for Breakfast?? Yes! I strive to incorporate fresh veggies into every meal. I usually don't eat breakfast until later so this works for me. 

I made this salad because: I LOVE Chilaquiles, I love salsa verde and could drink it, and I love salads. The thing is, I just don't want to eat a bowl full of chips for breakfast. Enter the "Chilaquiles Salad." The cabbage adds a nice crunch, the apple cider vinegar is great for gut health, its protein packed and you can add whatever toppings you have on hand. 

INGREDIENTS

• 1-1.5 cups shredded cabbage (purple or green)
• 1 tablespoon of apple cider vinegar
• 2 eggs, cooked however you like (fried, scrambled, etc)
• 2 TBSP Salsa Verde (you can make it but I usually just have a premade one)
• Optional: Chicken breakfast sausage for extra protein
• Optional: Greek Yogurt for extra protein and it tastes similar to sour cream
• Optional toppings: Avocado, pumpkin seeds, diced tomato, onion, etc.
• I had leftover onion and bell peppers from fajitas the previous night so I added them in too. 

Directions:

First, shred cabbage and mix in apple cider vinegar. Let sit while you prepare the other ingredients. 

Cook the eggs how you prefer them, I like mine over medium. Cut the toppings.

Add the salsa verde to the cabbage/ACV mixture and mix together. Add the toppings, then the egg & optional proteins. 

Enjoy!