Avocado and Egg Breakfast Salad with Crispy Bacon

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A nourishing Whole30 breakfast salad combining creamy avocado, perfectly boiled eggs, and crispy bacon atop fresh greens. This Whole30 recipe (gluten free), ready in about 25 minutes, combines large eggs, ripe avocado, bacon slices into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 520 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large eggs
• 1 large, diced ripe avocado
• 6 slices, chopped bacon slices
• 4 cups mixed salad greens
• 1 cup, halved cherry tomatoes
• 1/4 small, thinly sliced red onion
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 4 large eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then cover, remove from heat, and let sit for 10 minutes. Drain and cool eggs under cold running water, then peel and quarter them.
2. Step 2: In a large skillet over medium heat, cook 6 chopped bacon slices for 5-7 minutes until crispy. Transfer bacon to a paper towel-lined plate to drain excess fat.
3. Step 3: In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/4 thinly sliced red onion, and 1 large diced ripe avocado.
4. Step 4: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp sea salt, and 1/2 tsp black pepper.
5. Step 5: Pour the dressing over the salad and toss gently to coat. Top with quartered eggs and crispy bacon pieces. Serve immediately for a hearty breakfast.