Bigass Breakfast Salad with Bacon Dressing

By Mark Sisson

Bigass Breakfast Salad with Bacon Dressing

Bigass Breakfast Salad with Bacon Dressing. One big difference between how we primal/keto folks eat and how the average SAD eater starts their day is that we love to incorporate big servings of colorful veggies into our first meal of the day. Whether that means an omelet or a Bigass Breakfast Salad, starting your day with some veggies gets you off on the right foot.

Serves 2

4 slices sugar-free bacon

½ cup sliced mushrooms

¼ cup diced yellow or red bell pepper

4 large eggs

¼ teaspoon sea salt

¹⁄8 teaspoon ground black pepper, plus more to taste

4 cups spring mix or baby spinach (170 g)

½ cup cherry tomatoes, halved

1 medium avocado, diced

¼ cup shredded cheddar cheese (optional)


For the Dressing

2 tablespoons bacon fat

1 tablespoon apple cider vinegar

2 teaspoons Dijon mustard


In a medium skillet, cook the bacon over medium heat until crispy, about 3 minutes. Transfer the bacon to a plate.

Pour off all but about 1 tablespoon of the bacon fat from the skillet into a small bowl. Measure out 2 tablespoons and set aside for the dressing. (Save any remaining bacon fat for use in another recipe.)

In the same skillet, add the mushrooms and bell pepper. Sauté over medium heat until the vegetables start to soften, about 4 minutes.

Option 1 : Push the vegetables to the sides of the pan and crack the eggs into the center. Sprinkle the eggs with the salt and pepper. Cook for 3 minutes on the first side, then flip the eggs and cook until yolks reach the desired firmness: about 1 more minute for over-easy, 2 more minutes for over-medium, 3 more minutes for over-well.

Option 2 : Lightly beat the eggs in a small bowl. Pour the beaten eggs over the vegetables in the skillet and season with the salt and pepper. Scramble the eggs and vegetables together until the eggs are just set, about 3 minutes.

Meanwhile, divide the spring mix, cherry tomatoes, and avocado between two bowls. Crumble 2 pieces of bacon over each salad.


This is an edited extract from The Keto Reset Diet Cookbook by Mark Sisson published by Hardie Grant Books $29.99 and is available in stores nationally. 


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