Bacon and Egg Breakfast Salad

Here’s a wonderful breakfast bowl that will set your day off with a good start. Just add a slice of whole wheat toast and you will have a balanced breakfast. This recipe includes an avocado salad dressing of which you can substitute your own dressing if you like, but it is really tasty!


Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: She will look forward to meeting you!



To Make Avocado Salad Dressing:

1.Pulse avocado, 1/2 cup water, the yogurt, lemon juice, oil, salt, garlic powder, onion powder, cumin, and pepper in a food processor (or mix continuously by hand), adding additional water if needed to make a smooth dressing.

2. Cook bacon in a nonstick skillet over medium heat until crispy, about 7 minutes. Transfer bacon to a paper towels to drain; crumble when cool.

3. Drain drippings and wipe skillet with a paper towel. Coat skillet with cooking spray and warm over medium-low heat. Add eggs; cook covered, until whites are set and yolks are desired doneness, 3 to 5 minutes.

4.Arrange greens on 4 plates. Top evenly with bacon, tomatoes, cucumber, and eggs. Drizzle with avocado dressing and sprinkle with additional pepper.

Nutrition Information Per 2 1/4 Cup Serving:  223 cals; 14g fat (4g sat fat); 14g protein; no carb (without toast); 5g fiber; 380mg sodium.


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