clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An easy and healthy breakfast salad recipe.

Breakfast Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 salads 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


Breakfast Salad – One of my favorite weekend breakfasts (or even a quick weeknight dinner) – so easy, delicious and satisfying!


  • 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


  1. Cook strips of bacon in a cast iron skillet until crispy. Remove and set aside.
  2. Leave 3 tablespoons of the bacon grease in the pan, discard the rest.
  3. 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.
  4. Divide mixed greens between two bowls. Top the greens with the bacon after breaking it into pieces. 
  5. Add a poached egg on top of each salad.
  6. Lightly drizzle each salad with the bacon vinaigrette.
  7. Add salt and pepper to taste.
  8. Enjoy!


  • 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.