This healthy Breakfast Salad is the perfect way to start your day! A delicious combination of fresh greens, crispy bacon, a light vinaigrette dressing, and a perfectly poached egg on top!
Easy Breakfast Salad
This is one of my favorite weekend breakfasts (or even a quick weeknight dinner) – so easy, delicious and satisfying! I absolutely love having greens involved in my breakfast, so the idea of a breakfast salad is my current favorite thing to make in the mornings! And this breakfast salad is the perfect re-mix of your classic bacon and eggs.
Plus, I even tell you how to make your own little bacon vinaigrette using a little bit of the leftover bacon grease. You don’t need a lot, but when it mixes with that perfect poached egg….. holy buckets. You guys are going to love it! This would be fun to make for Easter, Mother’s Day or really any brunch!
What You Will Need
- mixed greens – feel free to make a mixture of your favorite greens, we used a spinach mixture, but any green salad base will be delicious.
- thick-cut bacon – just grab some from your local grocery store or butcher shop. Check the ingredients to keep it Whole30 compliant.
- eggs – a simple poached egg is a great way to add some protein to this healthy breakfast salad. Or you could also slice a hard boiled egg on top, if that’s more your thing.
- red wine vinegar – the base of the easy salad dressing that only takes a minute or two to make.
- garlic – because everything is better with a little garlic!
- red onion – a mild onion that brings a lot of flavor.
- kosher salt & ground black pepper – simple seasonings that are always a must!
- optional toppings – this salad would also be great with some asparagus, broccoli, avocado, roasted cauliflower, sunflower seeds, slivered almonds, shredded cheese, or add a little bit of hot sauce for an added kick.
How To Make A Breakfast Salad
You can begin by bringing a large cast iron skillet to a medium high heat and cooking the bacon until perfectly crispy. Remove the bacon from the skillet and set aside on a paper towel lined plate.
Leave about 3 tablespoons of bacon grease in the hot pan and discard the rest. Add the garlic and onion to the skillet and cook for about 2 minutes. Then add the red wine vinegar, mix, and then pour into a small bowl and set aside. Next assemble your salad with mixed greens on the bottom, add the bacon, and poached egg on top. Finally, drizzle with the bacon vinaigrette and enjoy!
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, cinnamon rolls, Paleo Parfait Cups, Blueberry Banana Muffins, Paleo Banana Bread, Easy American Fries, or a delicious Coffee Smoothie, to make it a larger brunch. Or make the always popular, brinner – breakfast for dinner! A simple weeknight dinner that everyone will love!
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!
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Other Breakfast Recipes You Might Like
Breakfast Salad Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 salads 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
- Diet: Gluten Free
Description
Breakfast Salad – One of my favorite weekend breakfasts (or even a quick weeknight dinner) – so easy, delicious and satisfying!
Ingredients
- 4 cups of mixed greens (we used a spinach mixture)
- 6 strips of thick-cut bacon (make sure compliant if following Whole30)
- 2 eggs, (poached)
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic, (minced)
- 1 tablespoon red onion, (minced)
- kosher salt & ground black pepper
- optional additions – asparagus & broccoli
Instructions
- Cook Bacon: Cook strips of 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 onion and garlic. Cook until the onion starts to reduce, about 2 minutes. Add red wine vinegar. Stir together and then pour into a small bowl and set aside.
- Serve: Divide mixed greens between two bowls. Top the greens with the bacon after breaking it into pieces. Add a poached egg 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 this one)!
- 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.
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! 🙂