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Breakfast salad – Caroline’s Cooking

    breakfast salad

    I know, breakfast for many people means loading up. And while this breakfast salad has bacon and egg in it, they’re balanced out with lots of veggies. A delicious, easy mix of flavors perfect any time.

    breakfast salad

    This post is sponsored in conjunction with #BrunchWeek. Thanks to the sponsor companies who provided product samples; opinions remain my own. This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

    I first got in to brunch when I lived in New York years ago and while we’ve gone in and out on how often we have it, it’s still something we both enjoy. Of course in years gone by, I’d be more likely sipping on a cocktail like the recent strawberry bellini I shared. These days I am more likely just on coffee, but we do often try some more indulgent main dishes.

    One of the places we often go does the most amazing brunch mains like shrimp popovers and clam and bacon sandwiches. Delicious, indulgent purpose. I do like the fact they come with some salad, and they do in fact have a breakfast salad on the menu. It got me thinking about making my own, and so glad I did.

    breakfast salad

    Especially with the trend of breakfast for dinner and late brunch at lunchtime, it seems only fair breakfast food can be just about anything. The grilled breakfast flatbread I made last year was a perfect example of mixing up meals, and delicious it was too.

    So, what should go in a breakfast salad? Quite honestly, I think you could add anything, but for me egg and bacon seemed kind of essential. Then after that, I’ve kept things pretty simple, all pulled together with a French vinaigrette.

    salad base for breakfast salad

    Ways to change up your breakfast salad

    As I say, I have kept things pretty simple here but ways you can change it up include:

    • change the eggs – try some boiled eggs or poached eggs on top instead;
    • add avocado and beans – you could even swap the vinaigrette for salsa/enchilada sauce (and some tasty Cabot cheese!) for a Southwest flair;
    • mix in some antipasti for a Mediterranean flair (like the tasty artichokes and sun dried tomatoes from Cento);
    • add croutons for some extra crunch and make a little heartier;
    • mix in some sweet potato or other leftover roasted vegetables – a great way to use leftovers, and makes it more filling too;
    • add grains or lentils for a heartier meal – quinoa or French lentils would go well.

    Bacon and egg are a natural pair, but it turns out they work perfectly as part of a salad as well. There are lots of ways you can customize this breakfast salad to your taste, so give it a try and get experimenting.

    getting ready to dig in to a breakfast salad

    Try these other less typical breakfast ideas:

    breakfast salad

    Print Recipe

    breakfast salad

    Bacon and eggs add a brunch flair to this tasty breakfast salad. Easy to customize and make heartier too.

    Prep Time10 mins

    Cook Time5 mins

    Total Time15 mins

    Race: Breakfast, Brunch

    Kitchen: American


    Services: 2

    calories: 567calories

    Author: Caroline’s Cooking



    • 4 handfuls salad greens I used arugula and some pea sprouts, but as you have/prefer, eg Cal-Organic
    • 1 tomato
    • ¼ cucumber
    • ½ red pepper
    • 6 slices bacon
    • 1 tablespoon olive oil
    • 2 eggs eg Eggland’s Best

    For the dressing room

    • 2 tablespoon olive oil
    • 1 tablespoon champagne vinegar
    • ½ teaspoon Dijon mustard
    • ½ teaspoon sugar


    • Divide the greens between two bowls. Slice the tomato, cucumber and pepper and arrange on top of the greens. At this point, add in anything else you might want.

    • Whisk together the dressing ingredients (oil, vinegar, mustard and sugar) and drizzle over the salad.

    • Cook the bacon as you prefer (under the broiler, in a pan, oven or microwave) then allow to drain and cool a minute before cutting into slices. Divide between the bowls.

    • While the bacon is cooking, warm some oil in a pan to give a thin layer and fry the eggs, basting the top with the warm oil to cook the top of the white (and yolk to your preference). Top the bowls with the eggs and serve.


    calories: 567calories | Carbohydrates: 9g | protein: 15g | Fat: 51g | Saturated Fat: 13g | Cholesterol: 207mg | Sodium: 540mg | Potassium: 588mg | fiber: 1g | Sugar: 4g | Vitamin A: 2615UI | Vitamin C: 66.2mg | Calcium: 46mg | Iron: 1.8mg

    See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.

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    This breakfast salad is a tasty combination of a light salad, bacon and egg.  Easily customized and a great anytime meal.  It doesn't take long to prepare and while the basic recipe is pretty simple, there are lots of ideas to make it a bit different.  #ad #brunchweek #salad #breakfastfordinner #bacon #brunch

    Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. Tea #BrunchWeek giveaway is open to US residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Tea #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.