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Ready to up your breakfast game? This chopped BLT breakfast salad (yes salad!) combines classic BLT sandwich flavors and pairs them with greens to give your morning a boost.
Okay, so hear me out. We’re talking BREAKFAST today and we’re talking SALAD. That right, salad for breakfast. And why not? This chopped BLT breakfast salad is packed full of protein, veggies, and flavor making it the perfect way to kick start your day.
I’ll admit it, I used to have very traditional ideas about breakfast. Sweet (cereal, oatmeal, pancakes) or savory (eggs, eggs, or the occasional avocado toast), but both of these options didn’t leave a whole lot of room for vegetables.
I found myself skipping right over breakfast some days and enjoying an early lunch.
I’ll pull together a big bowl of crunchy greens and toss in whatever vegetables or other toppings I have on hand into the mix. Sometimes that includes chicken or cheese, but one day I had a couple of slices of cooked bacon leftover and (bing! lightbulb!) I went for a BLT inspired breakfast salad.
Let’s talk ingredients
Obviously, a BLT breakfast salad has to have the B (bacon), L (lettuce) and T (tomato). To make it into a salad, we nix the bread and add in protein packed avocado and grated hard boiled eggs.
GRATED HARD BOILED EGGS??
Yep, this is the ingredient you didn’t know your salads were missing. I use a microplane to grate peeled hard boiled egg ribbons right over the top of the salad. It looks just like shredded cheese and not only makes a pretty presentation, but gives you that added energy boost that your morning needs.
Drizzle the homemade creamy lemon vinaigrette over the top, and voila! Breakfast is served!
Let’s make Chopped BLT Breakfast Salad
- Gather the ingredient for the salad and whisk together the dressing.
- Chop the bacon, lettuce, tomato, greens, cucumbers and avocado.
- Toss the chopped ingredients together with the dressing, Grate the hard boiled eggs over the top.
Tips for success
- Make the dressing ahead of time and store for up to one week in the refrigerator.
- You can chop all of the ingredients the day before (except for the avocado) and store in individual bags or containers in the refrigerator, making breakfast a snap!
- A microplane is the ideal tool for grating the eggs over the salad.
- We’re big hard-boiled egg eaters in my house. I usually boil a dozen eggs at a time and store them in the refrigerator to use during the week in salads or for a light breakfast or snack.
- For foolproof hard boiled eggs (without that gray ring around the yolk):
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- Place eggs in a saucepan and cover with cool water. Bring to a rolling boil and quickly turn off the heat. Leave covered and in the water for exactly 10 mins. Plunge immediately into an ice bath and leave until cooled to room temperature. Store in the refrigerator for up to one week.
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More Tasty Salads
- Grilled Chicken Caesar Salad
- Zucchini Noodle (Zoodle) Cobb Salad
- Roasted Golden Beets and Grape Salad
- Plum Caprese Salad
- Kale Caesar Salad with Parmesan Toasts
Ready to up your breakfast game? This chopped BLT breakfast salad (yes salad!) combines classic BLT sandwich flavors and pairs them with greens to give your morning a boost.
- 4 slices bacon, cooked crispy and crumbled
- 1 head curly green lettuce, chopped
- 1 medium tomato, diced
- 1 avocado, diced or sliced
- 2 mini cucumbers, peeled and diced
- 2 hard-boiled eggs, grated
- 1 tsp whole grain mustard (or dijon)
- 2 tsp mayonnaise
- 1/2 tsp lemon zest, grated
- 1 Tbsp lemon juice
- kosher salt and pepper
- 1/4 cup extra virgin olive oil
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Toss together the bacon, lettuce, tomato, avocado, and cucumbers.
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Drizzle the salad with dressing and toss. Use a microplane or small grater to grate the hard boiled eggs over the top.
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Whisk together the mustard, mayo, lemon zest, lemon juice, salt and pepper.
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Slowly whisk in the olive until emulsified.
- Make the dressing ahead of time and store for up to one week in the refrigerator.
- You can chop all of the ingredients the day before (except for the avocado) and store in individual bags or containers in the refrigerator, making breakfast a snap!
- A microplane is the ideal tool for grating the eggs over the salad.
- We're big hard-boiled egg eaters in my house. I usually boil a dozen eggs at a time and store them in the refrigerator to use during the week in salads or for a light breakfast or snack.
- For foolproof hard boiled eggs (without that gray ring around the yolk):
-
- Place eggs in a saucepan and cover with cool water. Bring to a rolling boil and quickly turn off the heat. Leave covered and in the water for exactly 10 mins. Plunge immediately into an ice bath and leave until cooled to room temperature. Store in the refrigerator for up to one week.
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