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Sweet Potato Breakfast Salad

Breakfast salad with soft-boiled eggs, bacon, potatoes and onions.

Ingredients

Scale
  • 4 slices bacon, diced
  • 1 medium yellow or sweet onion, sliced thin
  • 24 soft boiled eggs (see how here)
  • 1 medium sweet potato, peeled and diced to ½” cubes
  • 46 cups lettuce (we recommend a hearty lettuce such as a crisp lettuce blend or romaine)
  • Green Goddess Dressing, prepared (see note)

Instructions

  1. Heat a large skillet over medium heat. Add bacon and cook until crispy. Transfer bacon to a paper towel to drain.
  2. Add onion to the pan with the leftover bacon fat, and cook, stirring often until the onions have started to brown, about 10 minutes. Watch carefully that they don’t burn.
  3. Remove the onions and set aside. Add in the diced sweet potato, and cook, stirring often until they have browned in places and the sweet potato is cooked through, about 8-10 minutes.
  4. Meanwhile, make eggs as desired (soft boiled instructions here, Instant Pot hard boiled instructions here or you can make them sunny-side up!).
  5. Assemble the salad by dividing the lettuce into four bowls. Divide bacon, onions and sweet potatoes evenly, and then top with the cooked egg.
  6. Drizzle the dressing over the salad, and enjoy!

Nutrition

Keywords: Breakfast Salad

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