Breakfast Salad

5 from 4 votes

This low carb breakfast salad is crisp, colorful, and packed with texture. A light vinaigrette and everything bagel seasoning pull the whole bowl together.

Prep Time15

Cook Time17

Total Time32

Course: Breakfast, Salad

Cuisine: American

Servings: salads

Author: Holly

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