This Breakfast Salad Recipe is loaded with morning favorites like bacon, eggs, and potatoes. Served on a bed of greens, this dish includes fresh avocado and a lemony vinaigrette. It has all the flavors you love about breakfast in one tasty bowl!
If you’ve never tried salad for breakfast, or aren’t too sure about it, just trust me! I love eating salad for breakfast and this one checks all of the boxes. It’s SO easy to toss together with simple ingredients that you probably already have. It’s also incredibly versatile, so you can make this recipe in a million different ways.

Why You’ll Love This Breakfast Salad Recipe
- Breakfast salad is easy to prep and it’s make-ahead friendly.
- It’s packed with protein, healthy fats, and fresh veggies.
- The ingredients and toppings are totally customizable.
- It’s a great way to switch up your regular breakfast rotation.
- You can use the homemade vinaigrette in tons of other recipes.
Key Ingredients

This recipe is a great way to start the day on a healthy note. We’re using dark leafy greens and potatoes for fiber, protein-packed bacon and eggs, and avocados full of healthy fats.
Feel free to add your favorite fresh veggies like cherry tomatoes, bell peppers, or chopped red onion for extra flavor and texture.
The Best Homemade Salad Dressing
A simple lemony dressing really brightens up the base of this breakfast salad recipe. It’s super easy to whip up and you probably have all of the ingredients on hand already.
All you need is extra virgin olive oil, fresh lemon juice (or vinegar), yellow or Dijon mustard, honey, salt and black pepper. Season it to taste with salt and pepper and you’re good to go. See my vinaigrette recipe for step-by-step instructions and expert tips!
Let’s Prep The Base of Our Salad

First: Place the potatoes in a pot of cold salted water and bring it to a boil. Reduce the heat and simmer until they’re fork-tender. Then, drain and set them aside.

Second: Put all the salad dressing ingredients in a mason jar or a small bowl. Then, place the lid on. Shake it well until everything is mixed together.

Third: Place your mixed greens in a serving bowl and drizzle the dressing over top. Toss until it’s evenly coated.

Fourth: Add the baby potatoes to your bed of dressed greens and toss to coat them in the dressing also.
Add Your Breakfast Salad Toppings
Before you build your salad, fry up some bacon until it’s as crispy as you like it. If you’re making breakfast salads for a few people, it’s quicker to cook a lot of bacon in the oven. Once it’s cool, chop it into bite-sized pieces.
For this breakfast salad recipe, we’re also going to boil the eggs (more on this below) and slice the avocados. When everything is prepped, layer it on top of your mixed greens and potatoes. Then, top each breakfast salad with everything bagel seasoning. You can also top it with nuts like walnuts, almonds and fresh herbs like dill or parsley.

How To Make The Best Boiled Eggs
Hard-Boiled: If you like a solid center, place the eggs in a pot of cold water and cover it. Bring it to a boil over medium heat, then cover and take the pot off the heat. After 10 minutes, drain the water and place the hard boiled eggs in an ice bath to cool before peeling them. Check out my tried and true hard boiled egg tutorial for perfect eggs every time!
Soft-Boiled: For a softer center, follow the same instructions up until you remove the eggs from the heat. Let them set for 5 minutes if you like a runny yolk and 7 minutes for a more firmly set yolk. Honestly, any type of egg is going to be delicious in this breakfast salad recipe!

Easy Swaps & Variations
What I love most about this recipe is that it’s so easy to switch up based on what you have on hand. You can swap the bacon for breakfast sausage or even leftover steak. If you’re not a boiled egg fan, this recipe is also fantastic with a runny fried egg on top.
This salad is also delicious with veggies like cauliflower or roasted sweet potatoes and fresh veggies for a little crunch. You can even bulk up your salad with quinoa or other grains to make it heartier.
For the vinaigrette, you can substitute the lemon juice with apple cider vinegar, balsamic vinegar, or red wine vinegar. If you prefer a touch of sweetness, you can also add a little bit of maple syrup or honey.

How To Store Leftovers
Breakfast salads are a great dish to prep ahead of time so you can toss them together in a matter of minutes. It’s best to store everything separately, especially the dressing, so it doesn’t make the salad soggy. I also like to keep the eggs in the shell until I’m ready to assemble my salad. This way, everything should stay nice and fresh for up to 4 days.

Breakfast Salad Recipe
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Ingredients
FOR SALAD
- 2 cups baby potatoes cut in half
- 4 strips bacon cooked and chopped
- 4 cups mixed greens arugula, or baby spinach
- 3 boiled eggs cut in half
- 1 avocado sliced
- everything bagel seasoning to sprinkle over the top of each salad
FOR DRESSING
- 3 tablespoons olive oil
- 1 ½ tablespoons lemon juice
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- salt and pepper
Instructions
- Put the potatoes in a medium pot and cover them with cold salted water, about 1 inch above the potatoes. Bring the water to a boil, then reduce the heat and simmer for 8–10 minutes, or until the potatoes are just tender. Drain and set them aside.
- Fry the bacon in a pan over medium heat, turning it until crispy on both sides. Transfer the bacon to a plate lined with paper towels to absorb the excess grease and set aside. Once it cools, chop it up.
- In a mason jar, add all the dressing ingredients and shake well to combine.
- Add all greens and the potatoes in a large bowl and pour the dressing over the green and toss with well.
- Place the salad on a two serving plates and add bacon, eggs and sliced avocado.
- Sprinkle everything bagel seasoning over each salad and enjoy
Tips
- You can use whatever mixed greens you prefer as the base of your salad.
- It’s best to dress the greens first so you have a nice flavorful base for the toppings.
- Chop your bacon and avocados into bite-sized pieces so you get a little bit of everything in each bite.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
K says
The links in your ingredient list for the bacon and sausage do not work.
Olivia says
Thanks for pointing it out. I just fixed it for you.
Inna says
This was absolutely delicious. The mustard adds soo much flavor. I’m on a weight loss journey right now so I did just one tbsp oil and it was a perfect amount.