A fresh, filling breakfast salad that’s crispy, creamy, and crunchy all at once. Packed with savory bacon, eggs, and avocado for all your favorite morning flavors in one bowl.
Holly’s Recipe Highlights
- Flavor: Crisp greens, smoky bacon, creamy avocado, juicy tomatoes, and soft eggs come together with crunchy low carb croutons for a hearty, yet light breakfast.
- Skill Level: Easy for weekdays and elegant enough for brunch, this recipe needs just one skillet. Cook the bacon first, then use the same pan for eggs and croutons, and quickly assemble just before serving.
- Make Ahead: For meal prep, store the greens, toppings, and dressing separately and use sliced hard boiled eggs. Slice avocados just before serving.
- Serving Suggestions: Serve a keto breakfast, brunch, or light lunch for two with tasty cottage cheese pancakes recipe and some homemade turkey breakfast sausage patties.
Ingredient Notes
- 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.
- Eggs: For a breakfast or brunch feel, serve with over easy or poached eggs. For grab-and-go lunches, use scrambled or hard boiled eggs.
- Bacon: Keto lovers love their bacon, keep it crisp for the best crunch.
- 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: Choose a low carb bread that toasts well so the croutons stay crisp.
- Dressing: Made with oil and vinegar, this dressing makes the rich bacon and eggs shine. But you can use a simple vinaigrette or even some homemade Thousand Island dressing.
- Seasoning: Salt, pepper, and a sprinkle of everything bagel seasoning adds flavor to this breakfast salad, but you can use any seasoning blend that you like.
- Swaps:
- Breakfast salad is easy to make for special diets by skipping the bacon and using olive oil for cooking.
- Try other breakfast proteins like sausage links or homemade pork breakfast sausage.
- Add cucumber, radishes, or baby spinach for interesting color and flavor.
- Toasted almond flour bread, keto breadcrumbs or even toasted nuts would add crunch. Or simply skip the croutons altogether.
- Substitute lemon juice or red wine vinegar in place of regular vinegar.
- Add feta, goat cheese, or shredded cheddar for a brunch inspired meal.
How Breakfast Salad Comes Together
- Cook and crumble bacon (full recipe below). Cook eggs in bacon fat.
- Prepare croutons and cut into cubes.
- Divide salad ingredients into bowls and drizzle with dressing.
- Top with fried eggs, bacon, and croutons. Season and serve.
Keep It Fresh
- Refrigerate cooked bacon and eggs in airtight containers for up to 4 days, while greens, tomatoes, and onions can be stored for up to 2 days.
- Warm the bacon and eggs gently, then add freshly sliced avocados and crisp croutons for the best flavor.
- The full salad is really the best assembled right before serving since avocado browns and croutons soften fast.
Fast Breakfast Favorites
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Breakfast Salad
This low carb breakfast salad is crisp, colorful, and packed with texture. A light vinaigrette and everything bagel seasoning pull the whole bowl together.
Equipment
Ingredients
- 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 stalks 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
Instructions
- 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.
Notes
- 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.
Nutrition Information
Calories: 351kcal | Carbohydrates: 19g | Protein: 13g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 169mg | Sodium: 496mg | Potassium: 892mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1777IU | Vitamin C: 48mg | Calcium: 65mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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