Avocado and Egg Breakfast Salad with Crispy Bacon
A nourishing Whole30 breakfast salad combining creamy avocado, perfectly boiled eggs, and crispy bacon atop fresh greens. This whole30 (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Avocado and Egg Breakfast Salad with Crispy Bacon take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Avocado and Egg Breakfast Salad with Crispy Bacon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Avocado and Egg Breakfast Salad with Crispy Bacon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Egg Breakfast Salad with Crispy Bacon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado and Egg Breakfast Salad with Crispy Bacon whole30?
Yes — this recipe is tagged whole30, gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved the freshness and the crunch from the bacon. My whole family requested it for breakfast!
- ★★★★★
Easy to make and so satisfying. Will be a regular on my breakfast rotation.
- ★★★★★
The eggs were cooked just right. So delicious and keeps me full until lunch.
