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!
Olivia’s Personal Note
If you’ve never tried salad for breakfast or you’re not quite sure how you feel about it, just trust me on this one.
I love starting my day with a breakfast salad, and this one truly checks all the boxes.
It’s incredibly easy to toss together using simple ingredients you probably already have on hand, and it’s one of those recipes you can make ahead to keep mornings stress-free.
The best part? It’s totally customizable, so you can switch up the ingredients and toppings depending on what you’re craving. If you’re looking for a fresh, nourishing way to break out of your usual breakfast routine, this is such a fun (and delicious) place to start.
Key Ingredients
This recipe is a great way to start the day on a healthy note. We’re using dark leafy greens and potatoes, bacon and eggs, and avocados full.
You can swap the bacon for breakfast sausage or even leftover steak, if you prefer too.
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 Breakfast 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!
Breakfast Salad – Bacon, Potatoes, Eggs & Lemon Dressing
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.
Notes
- 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.
- Store: 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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The links in your ingredient list for the bacon and sausage do not work.
Thanks for pointing it out. I just fixed it for you.
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.
Absolutely delicious! Thanks for sharing; I love this recipe…
You’re so welcome!!