Start the day with a protein and nutrient-dense breakfast salad.

Mixed greens, tomato, avocado, and onion are topped with bacon, eggs, and toasted low carb croutons for an all-in-one low-carb breakfast guaranteed to fuel the day.

This salad is fast, flavorful, and filling.

close up of Breakfast Salad in a bowl

What is a Breakfast Salad?

  • Breakfast salad is a mouthwatering breakfast or brunch recipe made with fresh greens, veggies, and a double dose of protein from bacon and eggs.
  • Trendy and keto, breakfast salad is completely customizable. Use fresh or leftover keto veggies.
  • Get your greens in first thing in the morning and feel full, focused, and energized all day.
mixed greens , bacon , eggs , oil , tomatoes , bread , garlic powder , avocado , vinegar , seasoning , green onions with labels to make Breakfast Salad


Greens – This recipe is perfect with any lettuce or mixed greens blend. Spinach is a great choice and arugula has a peppery flavor that goes well with the eggs and bacon. Any blend will do.

Eggs – Fried, scrambled, hard-boiled, soft-boiled (AKA ‘jammy eggs’), or poached eggs work in this recipe.

Bacon – Keto lovers love their bacon. Or try other breakfast proteins like sausage links or crumbled breakfast sausage.

Veggies – Creamy avocados provide healthy fats to keep you going along with cherry tomatoes and green onions for color and flavor. Use fresh or leftover roasted cauliflower, peppers, or radishes to bulk up a breakfast salad.

Croutons – Use low-carb bread, toasted keto breadcrumbs, or toasted nuts for crunch.

Seasoning – Everything bagel seasoning adds savory flavor to breakfast salad, but you can use any seasoning blend (or none at all!) that you like.

Dressing – This recipe only needs a quick drizzle of oil and vinegar, but you can use a homemade vinaigrette or Thousand Island dressing.

Variations – Sprinkle on some chia seeds for extra protein, flax seeds, hemp hearts, sunflower, or pumpkin seeds for a bump of crunchy protein. Toss in some fresh blueberries, sliced strawberries, or a handful of feta crumbles to create a new breakfast salad every time.

How to Make Breakfast Salad

  1. Cook bacon in a skillet until crispy. Remove and crumble (as per the recipe below).
  2. Cook eggs in bacon fat, transfer to a plate, and season as desired.
  3. Butter the bread and toast it in the skillet. Cut into cubes.
  4. Divide greens, onions, avocado, and tomato into two bowls and drizzle with oil and vinegar.
  5. Top salads with fried eggs, bacon, and croutons. Sprinkle with everything bagel seasoning and serve.
bowls of Breakfast Salad with avocado

Tips for the Best Breakfast Salad

  • If cutting fresh greens, thoroughly wash and dry them (a salad spinner is helpful for this step)!
  • Make a vegetarian version and omit the bacon, if desired.
  • Dressing may be unnecessary if you prefer eggs with a wet or runny yolk.

Low Carb Breakfast Recipes

Have you tried this Breakfast Salad recipe? Leave a comment and rating below!

close up of Breakfast Salad in a bowl
5 from 4 votes↑ Click stars to rate now!
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Breakfast Salad

This low carb breakfast salad delivers a rainbow of colors and flavors for a high energy morning meal!
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 2 salads
Author Holly


  • 4 slices bacon
  • 2 eggs more if desired
  • 1 pinch each salt and black pepper to taste
  • ½ teaspoon garlic powder
  • 1 slice low carb bread
  • 4 cups mixed greens or arugula
  • 2 green onions thinly sliced
  • 1 avocado sliced
  • 1 cup cherry tomatoes halved
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 2 teaspoons everything bagel seasoning


  • In a medium skillet, cook bacon until crisp. Drain on a paper towel, and reserve the extra bacon grease in the pan. (Once cool, crumble the bacon).
  • Add the eggs to the bacon fat, and cook for 4 to 6 minutes or to reach desired doneness. Transfer to a platter and season with salt and pepper.
  • Brush the bread with any remaining bacon fat (add butter if needed) and sprinkle it with garlic powder. Add the bread to the pan and toast each side until golden, about 3 to 4 minutes. Cut into ½ inch cubes.
  • Divide the greens, green onions, avocado, and cherry tomatoes over two bowls.
  • Drizzle with olive oil and white wine vinegar.
  • Add the eggs, bacon, and croutons on top of the salad. Season with additional salt and pepper if desired. Sprinkle with everything bagel seasoning and serve.


  • Crumbled cheese or feta can be added on top.
  • Omit bacon for a vegetarian version, using olive oil for cooking instead.
  • Additional seasoning may be needed.
5 from 4 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 424kcal | Carbohydrates: 20g | Protein: 18g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.04g | Cholesterol: 185mg | Sodium: 725mg | Potassium: 972mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1783IU | Vitamin C: 48mg | Calcium: 67mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Salad
Cuisine American

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
See more posts by Holly

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