Breakfast Salad Recipe

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!

Course Breakfast, Salad, Side Dish

Cuisine American

Keyword Breakfast Salad, Salad

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 311kcal

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

3 tablespoons olive oil
1 ½ tablespoons lemon juice
1 tablespoon yellow mustard
1 tablespoon honey
salt and pepper

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.
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.

Nutrition