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4.34 from 6 votes

Breakfast Salad – Bacon, Potatoes, Eggs & Lemon Dressing

This Breakfast Salad Recipe is loaded with morning favorites like bacon, eggs, and potatoes. Served over a bed of greens with fresh avocado and lemony vinaigrette, it has everything you love about breakfast in one delicious bowl!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Salad, Side Dish
Cuisine: American
Keyword: Breakfast Salad, Salad
Servings: 2 people
Author: Olivia Ribas

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

US Customary - Metric

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.
    A metal colander with halved and quartered boiled baby potatoes, perfect for your next Breakfast Salad Recipe, sits on a white surface.
  • 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.
    A glass filled with yellow salad dressing, perfect for a Breakfast Salad Recipe, with a gold spoon resting inside, viewed from above on a white surface.
  • Add all greens and the potatoes in a large bowl and pour the dressing over the green and toss with well.
    A ceramic bowl filled with fresh spinach leaves, arugula, and sliced small yellow potatoes on a white marble surface—an inviting Breakfast Salad Recipe idea.
  • Place the salad on a two serving plates and add bacon, eggs and sliced avocado. Sprinkle everything bagel seasoning over each salad and enjoy.
    A bowl of salad featuring halved soft-boiled eggs, avocado slices, baby potatoes, spinach, crispy bacon, and black pepper sits next to a cup of coffee and a glass of orange juice on a white table.

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

Serving: 1/4 | Calories: 311kcal | Carbohydrates: 14g | Protein: 15g | Fat: 23g | Cholesterol: 170mg | Sodium: 457mg | Potassium: 565mg | Fiber: 3g | Sugar: 7g