Whole30 Breakfast Salad with Poached Eggs
A veggie packed breakfast full of protein and healthy fats to keep you full for hours! This Whole30 Breakfast salad has all your breakfast favorites like roasted potatoes, bacon, and avocado, all topped on some greens with a poached egg! It makes the perfect healthy Whole30, paleo, and gluten free breakfast!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 servings
- 1 large sweet potato, diced (300 grams)
- 4 pieces of bacon (make sure sugar free for Whole30)
- 4 cups packed Josie's Organics spring mix
- 1 cup cherry tomatoes, halved (135 grams)
- 1 small avoado, sliced (110 grams)
- 1/2 tablespoon avocado oil
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 2 large eggs
- 1 tablespoon apple cider vinegar
- salt and pepper, to taste
- optional toppings: green onion, cilantro, lime juice
Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add the diced sweet potatoes, avocado oil, paprika, cumin, and salt and pepper to one. Mix to fully coat. Bake for 30-35 minutes until crispy.
When there is about 20 minutes left on the potatoes, make the bacon. Place on the other parchment line baking sheet and season with pepper. Bake for 15-20 minutes until crispy.
When there is about 10 minutes left on the bacon, make the eggs. Fill a medium sized sauce pan with a few inches of water and let it come to a simmer. Crack an egg into a small bowl and set aside. Add a splash of apple cider vinegar to the water once it simmers. Using a spoon, swirl the water to create a whirlpool and slowly drop the egg into the water. Let it cook for 3 minutes and remove with a slotted spoon. Repeat with remaining eggs.
Assemble the salads - add mixed greens, bacon, sweet potatoes, cherry tomatoes, avocado, poached egg, and any optional toppings. Enjoy!
Serving: 1serving | Calories: 436kcal | Carbohydrates: 46g | Protein: 18g | Fat: 21g | Fiber: 12g | Sugar: 16g