Best 5 Bacon And Egg Breakfast Salad With Avocado Dressing Recipes

Elevate your breakfast routine with a tantalizing recipe that combines the classic flavors of bacon and eggs with the refreshing crunch of salad and the creamy richness of avocado dressing. This culinary masterpiece will tantalize your taste buds and provide a delightful start to your day. Get ready to embark on a culinary adventure that promises a symphony of flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

BACON AND EGG BREAKFAST SALAD WITH AVOCADO DRESSING

Bacon and Egg Breakfast Salad with Avocado Dressing image

Add a little green to your morning bacon and eggs by turning them into a salad! Refrigerate any unused dressing and use within a few days.

Provided by Kim

Categories Salad Green Salad Recipes

Time 30m

Yield 2

Number Of Ingredients 14

Ingredients

1 avocado, peeled and pitted
½ lemon, juiced
2 tablespoons Greek yogurt
1 teaspoon extra-virgin olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon ground cumin
1 teaspoon water, or as needed
salt and ground black pepper to taste
4 slices bacon
2 eggs
4 cups fresh mixed greens, rinsed and dried
1 cup cherry tomatoes, halved
½ cup cucumber, peeled and cut into 1/4-inch slices

Steps:

Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

Nutrition Facts : Calories 414.4 calories, Carbohydrate 21.2 g, Cholesterol 208.6 mg, Fat 31.5 g, Fiber 11.4 g, Protein 18.8 g, SaturatedFat 7.2 g, Sodium 615.1 mg, Sugar 3.1 g

BACON AVOCADO SALAD

Bacon Avocado Salad image

Everyone in my family loves this bacon and avocado salad-even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. -Noreen McCormick Danek, Cromwell, Connecticut

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
4 teaspoons sugar
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon Dijon mustard
SALAD:
1 bunch romaine, chopped (about 12 cups)
3/4 pound bacon strips, cooked and crumbled
3 medium tomatoes, chopped
1 medium red onion, halved and thinly sliced
3 medium ripe avocados, peeled and cubed
2 tablespoons lemon juice
1 cup crumbled Gorgonzola or feta cheese

Steps:

Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.

Nutrition Facts : Calories 339 calories, Fat 31g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 626mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 9g protein.

BACON AVOCADO SALAD

Bacon Avocado Salad image

This salad is a favorite during the hot summer months. Serve it on a bed of your favorite leafy greens with some garlic bread, and everyone is a happy camper.

Provided by kristen

Categories Salad Vegetable Salad Recipes Avocado Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound bacon, chopped
1 cucumber, diced
1 cup quartered cherry tomatoes
¼ cup seasoned rice vinegar
salt and ground black pepper to taste
5 avocados - peeled, pitted, and diced
½ cup chopped fresh cilantro
4 green onions, chopped

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels.
Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 20.5 g, Cholesterol 27.3 mg, Fat 35.1 g, Fiber 12.1 g, Protein 13.3 g, SaturatedFat 7 g, Sodium 828.1 mg, Sugar 4.3 g

BACON, EGG & AVOCADO SANDWICHES

Bacon, Egg & Avocado Sandwiches image

My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. -Patti Darwin, Lubbock, Texas

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2 bacon strips, halved crosswise
2 large eggs
1/8 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoons Miracle Whip or mayonnaise
4 slices sourdough bread, toasted
4 thin slices tomato
1/2 medium ripe avocado, peeled and sliced
2 slices Gouda cheese, optional
1 slice red onion, separated into rings, optional
2 teaspoons butter, softened

Steps:

In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings., In same skillet, break eggs, one at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper. , Spread Miracle Whip over two slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining toast; place over top.

Nutrition Facts : Calories 448 calories, Fat 23g fat (7g saturated fat), Cholesterol 209mg cholesterol, Sodium 864mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

AVOCADO, BACON AND EGG SALAD

Avocado, Bacon and Egg Salad image

Are you hungry, but not starving? In a hurry, with only minutes to spare for preparing a meal? Too hot to stand over an outdoor grill, and much too hot to turn on the oven? Sounds like it's a SALAD NIGHT! This cool, crunchy salad features a medley of colorful and tasty ingredients that make it a tummy-satisfying, full-flavored entree. Rich in flavor and texture, the avocado pairs terrifficly with the smoky bacon, the tangy blue cheese, the juicy tomatoes, and the simple, classic boiled egg. This salad is not only delicious, but very nutritious. ENJOY!

Provided by Feast Your Eyes

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

3 slices bacon
2 large garlic cloves, halved
1 head iceberg lettuce
3 -4 avocados (depending upon size)
1/4 cup celery, chopped
1/2 pint cherry tomatoes, halved
4 hard-boiled eggs, sliced
1/4 lb Roquefort cheese or 1/4 lb gorgonzola, crumbled
2 tablespoons chopped green onions (garnish)
1/2 cup salad oil
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon dried basil (rub between fingers to waken flavor)
1/8 teaspoon dried thyme (rub between fingers to waken flavor)
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon sugar
1/2 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon dry mustard
1 large garlic clove, halved
1 tablespoon yellow onion, grated
1 tablespoon Worcestershire sauce

Steps:

SALAD:.
Pan-fry the bacon until crunchy; drain and pat-dry with paper towels. Crumble; set aside.
Rub the salad bowl with the cut garlic. Chill the bowl in the frig.
Wash and drain the lettuce leaves; pat dry with paper towels. Tear leaves into bite-size pieces; add to the chilled bowl.
To the lettuce add the remaining salad ingredients (except the green onions); gently toss.
Pour the French Dressing (directions below) over the salad; gently toss while coating all the ingredients with the dressing.
Garnish salad with the bacon and green onions. Refrigerate until ready to serve.
FRENCH DRESSING:.
To a re-sealable container add all the ingredients; shake thoroughly. Refrigerate until ready to serve. Remove the garlic before serving.

Nutrition Facts : Calories 682, Fat 65.5, SaturatedFat 13.6, Cholesterol 166.1, Sodium 818.4, Carbohydrate 15.9, Fiber 8.5, Sugar 4.6, Protein 13

Tips:

For a crispier bacon, cook it on a baking sheet in the oven at 400°F for 15-20 minutes, or until desired crispness is achieved.

Feel free to use any type of greens you have on hand for this salad. Arugula, spinach, and romaine lettuce are all great options.

To make the avocado dressing extra creamy, use a ripe avocado and blend it until smooth.

If you don't have any avocado oil, you can substitute olive oil or another neutral-flavored oil.

This salad is best served immediately after it is made. However, you can store the leftovers in an airtight container in the refrigerator for up to 2 days.

Conclusion:

This bacon and egg breakfast salad is a delicious and healthy way to start your day. It is packed with protein, healthy fats, and vitamins. The avocado dressing adds a creamy and tangy flavor that complements the bacon, eggs, and greens perfectly. This salad is sure to become a favorite breakfast or brunch recipe.