Real Recipes From Real Home Cooks ®

spinach breakfast salad & cinnamon toast croutons

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

This tasty recipe came from A Spicy Perspective website and is much easier than it looks at first glance. This will please just about everyone in the family, even the pickiest eaters. Photo from:

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For spinach breakfast salad & cinnamon toast croutons

  • 6 c
    french bread cubes
  • 3 Tbsp
    melted butter
  • 1/4 c
  • 1 tsp
  • pinch
  • 1/4 c
    pure maple syrup
  • 1/4 c
    vegetable oil
  • 1 Tbsp
    apple cider vinegar
  • 2 tsp
    dijon mustard
  • 1/2 tsp
  • pepper to taste
  • 1 c
    candied nuts
  • 3/4 c
    dried cherries
  • 12 oz
    bacon, cooked and crumbled
  • 6 c
    packed baby spinach
  • 12
    eggs, prepared to order

How To Make spinach breakfast salad & cinnamon toast croutons

  • 1
    For the cinnamon toast croutons: preheat oven to 350 degrees. Lay the bread cubes out on a rimmed baking sheet. Mix the melted butter, sugar, cinnamon and salt together and drizzle over the bread cubes. Toss and bake for 5 - 10 minutes until toasted.
  • 2
    For the maple vinaigrette: whisk all the ingredients together until smooth. Set aside.
  • 3
    Cook and drain the bacon.
  • 4
    Prepare the eggs to your liking--scrambled, poached, sunny-side-up.
  • 5
    Prepare each salad plate with a heaping cup of baby spinach, topped with cinnamon toast croutons, candied nuts, dried cherries, and crumbled bacon. Then top each with 1-2 eggs and drizzle with maple vinaigrette.