This breakfast salad features your favorite breakfast combo of eggs and bacon on a medley of lettuce greens, black beans, tomatoes, red onion, avocado, cotija cheese and topped with a creamy spicy verde dressing! It’s a great way to switch up your normal breakfast routine!
This post is sponsored by Revolution Farms. All thoughts and opinions are my own.
My favorite salads are a lot like me: a little extra with a whole lot of flavor! This breakfast salad is the perfect meal to power pack your morning with some veggies, served for a brunch, or a fabulous twist on brinner (breakfast dinner). Breakfast salads are a bit new to me, but I’m always looking for ways to change up my routine and ways to add some additional nutritional goodness to my day. A breakfast salad is a wonderful way to combine your favorite breakfast foods, like eggs and bacon, with garden fresh veggies for a nutrient boosting way to start your day.
If you’re feeling like you need a switch from your morning oatmeal or scrambled eggs – give this salad a try! The creamy verde dressing absolutely pulls all the delicious flavors together, especially once you add a runny egg on top. I love letting the delicious yolk mix with the dressing for a rich and flavor popping dish that adds a little pizazz to an otherwise boring morning.
I love a loaded salad and this one definitely does it! The key to an amazing salad is starting with ultra-fresh and crisp lettuce and greens. Supporting local brands and companies is always top on my list and Revolution Farms grows the freshest and crispest non-GMO greens right here in Michigan. Their hydroponic farms allow them to grow year-round and their greenhouse grown greens are free from chemical fertilizers, and pesticide-residue free and they don’t have to deal with detrimental weather. These all combine to allow them to ensure that their lettuce greens are the most crisp and fresh greens you can find in Michigan.
Revolution Farms pick their greens at their peak and deliver locally, which allows for more nutritious greens. Many greens lose nutritional value over time as they spend more time in transportation which leads to nutrients degrading. I’m always amazed at the color difference in their greens which are vibrant and dark green. Seriously, the next time you’re at the store look at their greens in comparison to other nationwide brands – you’ll see the difference. Those darker green lettuce leaves mean that they likely contain higher levels of Beta-carotene, Vitamin C, Calcium, and Iron. For those here in Michigan, you can find a store that carries Revolution Farms here (some Meijer stores are carrying them now).
To make this salad, I like to start with the dressing. I find that allowing it to sit for a couple hours really lets the flavors combine best. I make a batch of the creamy verde dressing most weekends to use throughout the week (it’s amazing on chicken tacos too). Choose a mild or spicier verde sauce depending on your tastes, add sour cream for ultra creaminess, garlic, lime and a handful of chopped cilantro and mix well. A mason jar works well for this and you can shake to mix easily. The dressing will last 5 days or so in the fridge.
Once you load that plate or bowl up with your greens (Great Lakes Gourmet is my fave for this salad), add your veggies of choice and start making your eggs. Like I mentioned earlier, runny egg yolks are my favorite for this. The flavor combo with the dressing is just oh-so-good! Plop those eggs right on top of your salad, add some cotija cheese, black beans, bacon, creamy avocado slices and then drizzle on lots of creamy verde deliciousness! If you’re feeling a bit extra, add a handful of crushed tortilla chips for a satisfying crunch.
Egg & Bacon Breakfast Salad with Creamy Verde Dressing
- 2 cups Revolution Farms Great Lakes Gourmet Lettuce
- 2 eggs
- 2 slices of bacon
- 1/4 cup black beans
- 2 Tbsp cotija cheese can substitute with feta if unavailable
- cherry tomatoes
- red onions diced
- avocado sliced
- tortilla chips
Creamy Verde Dressing
- 1 cup verde salsa
- 1/3 cup sour cream can substitute with plain greek yogurt
- 2 cloves garlic minced
- 1/4 cup cilantro chopped finely
- 1 Tbsp fresh lime juice
- 1/2 tsp honey
- salt and pepper to taste
Creamy Verde Dressing
- Add all ingredients to a bowl and mix well.
- Add lettuce, bacon, beans, and veggies to large bowl.
- Heat pan to medium heat. Add oil to pan. Once pan is hot, cook eggs sunny side up so that the whites are solid, but the yolk remains runny.
- Add eggs on top of salad. Top with cotija cheese, avocado and drizzle generously with creamy verde dressing. Top with crushed tortilla chips or strips.
That looks so colorful and filled with flavor. All for that dressing too,
I love this, I prefer sweet things at breakfast but this would be an amazing lunch
I’ve been eating greens with my eggs lately. Breakfast salads are delicious!
I would have never thought of a breakfast salad but this looks so yummy. A true must try.
Okay, this just popped into my head but how about make it a breakfast salad pizza?! Like the yogurt could be the sauce and you just plop the salad on top! That sounds like the ultimate breakfasts of breakfasts 😂
[…] For the full recipe created by our friend Amber, click through below to Mommy Gone Healthy! […]