Breakfast Salad Recipe
This Whole30 breakfast salad is a quick, healthy, protein-packed way to start your day with mixed greens, crispy bacon, a perfectly poached egg, and a tangy bacon vinaigrette.
Ingredients
- 6 thick-cut bacon strips check ingredients to be Whole30 compliant
- 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 stalks
- broccoli florets
Instructions
- Cook Bacon: Cook 6 thick-cut bacon strips 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 ⅛ teaspoon kosher salt and ⅛ teaspoon ground black 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.
Nutrition
Serving: 6oz | Calories: 360kcal | Carbohydrates: 3g | Protein: 10g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 488mg | Potassium: 215mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 594IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg
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