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Breakfast Salad with Eggs & Potatoes

Prepare the potatoes, eggs and bacon ahead of time and have breakfast prepared all week!
Course Breakfast, Salad
Cuisine American
Keyword breakfast salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6 servings
Calories 490 kcal


  • 6 white potatoes diced into 2" pieces
  • 6 hard boiled eggs peeled and diced
  • 12 strips bacon cooked and roughly chopped
  • 1 bag of salad with greens of choice
  • 1 small container of cherry tomatoes sliced in half if necessary
  • 1/2 cup sunflower seeds toasted
  • 1/3 cup crumbled feta cheese to top (optional)
  • Balsamic dressing store bought or homemade
  • salt & pepper
  • olive oil


  1. Preheat oven to 400F.
  2. Dice the potatoes and toss them with salt, pepper and olive oil. Place on a rimmed baking sheet, roast for 18-20 minutes or until crisp and tender.
  3. While the potatoes are roasting, fry the bacon, boil the eggs and prepare the dressing if making from scratch.
  4. Once the potatoes are ready, build the salad as desired and top with dressing.
  5. If preparing breakfast for the week, keep the ingredients in separate containers and toss right before eating.
Nutrition Facts
Breakfast Salad with Eggs & Potatoes
Amount Per Serving (1 g)
Calories 490
* Percent Daily Values are based on a 2000 calorie diet.