Quick Look at this Healthy Breakfast Salad
- Ready In: 35 minutes
- Serves: 2
- Protein: 21 grams
- Main Ingredients: Mixed greens, egg, and bacon
- Dietary Info: Whole30 compliant, vegetarian, dairy-free, gluten-free, and paleo
- Best For: Salad for breakfast is my go-to when I’m craving something light but still full of nutrition. And with any salad, this simple breakfast salad can be dressed up with whatever seasonal produce that needs to be used up!
Share and summarize this recipe:
Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Greens: We went with a spinach mix, but arugula or a spring mix would be delicious.
- Bacon: We used Applegate Naturals to keep this recipe whole30 compliant, but feel free use any thick-cut variety.
- Eggs: Perfect poached eggs are our favorite way to cook eggs for this recipe so that the creamy yolk can combine with the rest of the ingredients, but feel free to cook your eggs as you please.
How To Make A Breakfast Salad
Step 1 – Cook bacon and set aside.
Step 2 – Cook the onion, garlic, and red wine vinegar in the bacon grease to make the vinaigrette.
Step 3 – Poach your eggs by slowly adding them to simmering water
Step 4 – Remove poached eggs with a slotted spoon.
More Breakfast Salad Ideas
This easy breakfast salad is excellent with asparagus and broccoli. Depending on the season, you could swap those out for zucchini, roasted sweet potatoes, avocado, or fresh cucumbers and grape tomoatoes.
Step 5 – Divide greens and top with cooked bacon, poached egg, and bacon viniagrette.
How To Serve A Breakfast Salad
This simple breakfast salad recipe would be great on its own for a simple breakfast or serve it with a variety of other breakfast sides, like our “Cheesy” Hashbrown Bake, Paleo Parfait Cups, Paleo Banana Bread, Easy American Fries, or a delicious Coffee Smoothie.
Breakfast Salad Tips & FAQs
Absolutely. The components of this breakfast salad provide protein, fat, and nutrients to help you feel your best.
Increase the number of eggs and chopped bacon per serving to increase the protein amount in breakfast salad.
Other Light Breakfast Ideas You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Follow Us on Social
Ingredients
- 6 strips thick-cut bacon, make sure compliant if following Whole30
- 1 tablespoon red onion, minced
- 1 teaspoon garlic, minced
- 1 tablespoon red wine vinegar
- 4 cups mixed greens, we used a spinach mixture
- 2 eggs, (how to poach eggs)
- 3 tablespoons bacon drippings
- ⅛ teaspoon kosher salt, to taste
- ⅛ teaspoon ground black pepper
- optional additions – asparagus & broccoli, as desired
Instructions
- Cook Bacon: Cook 6 strips thick-cut bacon in a cast iron skillet until crispy. Remove and set aside. Leave 3 tablespoons of the bacon grease in the pan, discard the rest.
- Bacon Vinaigrette: Using the same pan, add 1 tablespoon red onion and 1 teaspoon garlic. Cook until the onion starts to reduce, about 2 minutes. Add 1 tablespoon red wine vinegar. Stir together and then pour into a small bowl and set aside.
- Serve: Divide 4 cups mixed greens between two bowls. Top the greens with the bacon after breaking it into pieces. Add easy poached eggs on top of each salad. Lightly drizzle each salad with the bacon vinaigrette. Add salt and pepper to taste. Enjoy!
Notes
- Whole30 – check your bacon to make sure it is Whole30 compliant (we love Applegate Bacon)!
- Storage – the salad, vinaigrette, and toppings can easily be stored in separate airtight containers in the fridge for 2-3 days, but the poached eggs are best when made right before serving.
Liz says
I made this recipe for lunch and it was perfect! Light, refreshing, and left me feeling satisfied.
denise says
thank you i just made the bacon salad and poached eggs so good
Lexi says
This is another amazing recipe, Erin! I wanted to try this before I officially start Whole30 tomorrow to see if it could replace what I typically make on Sunday mornings and it definitely did not disappoint. I subbed the bacon for turkey bacon as I have been loving it recently and it worked perfectly for this recipe. Thank you for being such a great resource for Whole30 and I can’t wait to try more of your recipes this month!
Erin says
Thank you SO much Lexi! So glad you liked it and I LOVE the use of turkey bacon!! Excited for you and your Whole30! 🙂