• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Movement Menu logo

  • All Recipes
  • Whole30 Recipes
  • Paleo Recipes
  • Meal Plans
menu icon
go to homepage
  • All Recipes
  • Whole30 Recipes
  • Paleo Recipes
  • Meal Plans
search icon
Homepage link
  • All Recipes
  • Whole30 Recipes
  • Paleo Recipes
  • Meal Plans
×
Home » All Recipes » Recipes

The Best Breakfast Salad

Modified: Mar 5, 2022 by Monica Le · Published: Mar 5, 2022 · Leave a Comment

230 shares
  • Share
Jump to Recipe Pin Recipe

The best breakfast salad recipe is here, and it's loaded up with all of the best parts of breakfast: crunchy bacon, delicious potatoes, eggs, avocado, and the best greens.

salad with eggs, avocado, potatoes, and bacon on a plate

Why this breakfast recipe is so fabulous

There are so many reasons why this breakfast salad recipe is wonderful. I feel like eating some rendition of eggs, oatmeal, and/or a smoothie every morning feels so mundane.

What is really awesome is that it can be prepped ahead of time and thrown together multiple times throughout the week.

Storing the dressing separately is the perfect way to do this.

If you mix everything together with the dressing, it will without a doubt become extremely soggy, so please do not do that.

You can get creative if you'd like and use your favorite greens. I do recommend not substituting the other ingredients though.

They all come together to make this a really wonderful breakfast dish.

healthy breakfast salad with dressing on the side and wooden serving spoon

Ingredients you will need

There are only a large handful of ingredients you will need to make this salad come together beautifully.

The dressing is magic and will keep in the refrigerator for another 1-2 weeks in an airtight container if you do not use it all.

Arugula: Arugula is my favorite green to use for the base of this salad. If you don't love arugula, feel free to use a spring mix or spinach instead.

Baby potatoes: These are also called "new potatoes." They will cook quickly and are super moist, which is why I love using them in this salad.

Bacon: If you do not like bacon, feel free to grab sausage instead. Alternatively, you can omit it completely and just have the eggs for protein.

How to make the best breakfast salad

In a small bowl, whisk together the dressing ingredients until smooth. You can also shake them together in a glass jar or blend in a blender. Set aside.

Cook bacon on both sides in a frying pan over medium heat until crispy throughout. Transfer to a paper towel-lined plate or tray to drain excess grease and set aside.

Place potatoes in a medium pot and cover with cold salted water by about 1 inch. Bring to a boil and let simmer until just tender, about 8-10 minutes. Drain and set aside.

To assemble the salad, place arugula in a large bowl; top off with bacon, potatoes, eggs, avocado, and parmesan cheese. Pour the vinaigrette on top of the salad and toss to combine.

If you are not eating it all at once, be sure to serve the dressing on the side.

breakfast salad ingredients laid out on a platter

Expert Tips and Tricks

You can cook your bacon in the oven for less mess. I love to lay bacon out on a parchment-lined baking sheet and put it into a cold oven. Preheat the oven to 385 degrees Fahrenheit, and set a timer for about 20 minutes. Cook until it has reached your desired texture / crunch factor.

Dress your greens first. For peppery greens like arugula, I prefer to massage them with a big pinch of salt, pepper, and extra virgin olive oil first. This enhances flavor and gives the greens a nice texture and bite. This ensures you use less dressing, too (yay, leftovers!)

Check your potatoes: You want them to be fork-tender. Be sure to check the biggest ones, so you don't end up with some soft potatoes and some that are still raw in the middle.

Breakfast salad FAQ's

What country eats salad for breakfast?

Many counties eat salad dishes for breakfast. The main countries that come to mind though is Israel.

They typically will do a rendition of Israeli salad with some sort of yogurt, too. An Israeli salad is concocted with tomatoes, cucumbers, herbs, and olive oil.

Yum, maybe I'll have to make something like that next! 😉

Is salad OK for breakfast?

Without a doubt, yes. I love starting the day off with lots of greens and nutrient dense foods.

We definitely need to free ourselves from the norm and notion that only "breakfast" foods should be consumed for breakfast.

This is definitely going to be a go-to from now on.

breakfast salad on a ceramic plate with forks on the side

Loving this salad recipe? Here are some more you'd be into:

Whole30 Buffalo Chicken Salad

The Best Greek Chicken Salad

Chicken Shawarma Salad

Creamy Avocado Tuna Salad

Best Honey Mustard Chicken Salad

salad with eggs, avocado, potatoes, and bacon on a plate

The Best Breakfast Salad

Monica Le
The best breakfast salad recipe is here, and it's loaded up with all of the best parts of breakfast: crunchy bacon, delicious potatoes, eggs, avocado, and the best greens.
4.80 from 5 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Salad
Cuisine American
Servings 6
Calories 494 kcal

Ingredients
  

Salad

  • 8 bacon strips
  • 2 pounds baby potatoes
  • 4 cups arugula lightly packed
  • 1 tablespoon extra virgin olive oil for dressing arugula
  • big pinch salt and pepper to taste
  • ½ cup Parmesan cheese grated
  • 6 eggs soft boiled, see notes
  • 2 avocados thinly sliced

Vinaigrette

  • ½ cup extra virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • ⅛ teaspoon garlic powder
  • 1 teaspoon champagne vinegar or red wine vinegar
  • kosher salt to taste
  • black pepper to taste

Instructions
 

  • In a small bowl, whisk together the dressing ingredients until smooth. You can also shake them together in a glass jar or blend in a blender. Set aside.
  • Cook bacon on both sides in a frying pan over medium heat until crispy throughout. Transfer to a paper towel-lined plate or tray to drain excess grease and set aside.
  • Place potatoes in a medium pot and cover with cold salted water by about 1 inch. Bring to a boil and let simmer until just tender, about 8-10 minutes. Drain and set aside. Once cooled down, cut in halves or quarters depending on how large they are (you want them bite-size!)
  • Dress your greens first. For peppery greens like arugula, I prefer to massage them with a big pinch of salt, pepper, and extra virgin olive oil first. Place arugula in a large bowl and do this step.
  • Transfer to a large serving tray, and top off with bacon, potatoes, eggs, avocado, and parmesan cheese. Pour the vinaigrette on top of the salad and toss to combine. Start off with just using about half; you can always add more after tasting. Taste for additional salt and pepper as well.
    If you are not eating it all at once, be sure to serve the dressing on the side.

Notes

Soft boiled eggs tutorial: This is my favorite way to make soft boiled eggs. There is a tutorial here for both soft boiled and hard boiled and are incredibly easy to peel.
Dressing storage: Store leftover dressing in an airtight container in the refrigerator for up to 1-2 more weeks.

Nutrition

Calories: 494kcalCarbohydrates: 32gProtein: 15gFat: 32gSaturated Fat: 7gCholesterol: 189mgSodium: 437mgPotassium: 1157mgFiber: 8gSugar: 6gCalcium: 181mg
Keyword Breakfast salad
Tried this recipe?Let us know how it was!

More Recipes

  • Southwest spinach salad with chicken
    Southwest Spinach Salad with Chicken Recipe
  • Roasted Bell Pepper at Home
    Roasted Bell Peppers From Home
  • Chicken tacos with hidden veggies served on a plate
    Healthy Chicken Taco Recipe with Veggies
  • Homemade healthy sloppy joe recipe
    Healthy Sloppy Joe Recipe with Sneaky Veggies

Reader Interactions

4.80 from 5 votes (5 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

As Seen In...

As seen in popular media
Matt

Hi! I’m Matt!

I am a writer, father, and food lover. I am a real food cook and love to create delicious food that supports health and fitness. I’m so happy to welcome you to The Movement Menu. Read More…

Footer

Get FRESH ideas for high protein meals!

Get 32 High Protein Recipes. Breakfast, Lunch, Dinner, & Dessert.

Subscribe to my newsletter and get the free full-color recipe book. With these recipes, you’ll have everything you need to eat healthy, hit your protein goals, and stay on track - all without spending hours in the kitchen.

I will not spam you. Newsletters sent out every 1-2 months contain new recipes and healthy eating news. Unsubscribe anytime.

Recipes

  • All Recipes
  • Whole30 Recipes
  • Paleo Recipes
  • Meal Plans

Recipe Management

  • Your Recipe Collection
  • Shopping List

More Goodies

  • Articles / Blog
  • Subscribe
  • Contact

Small Print

  • Privacy Policy
  • Affiliate Disclosure
  • Site Map

The Movement Menu by AIM Retail Partners, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

230 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.