Breakfast Bacon and Egg Salad


Power up and feel great with this delicious take on a savory breakfast!

Approximately 4-6 servings

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Fletcher’s Classic Hickory Smoked Bacon : 567 g / 1.5 lbs
Organic Eggs : 9 Eggs
Organic Spinach : 453 g / 16 oz container
Grape Tomatoes : 907 g / 32 oz container
Purple Onion : 1
Marzetti Honey Dijon Salad Dressing : 425 g / 15 oz bottle
Castelvell Feta Cheese : 397 g / 14 oz container
Baguettes : 2

*Spanish / English recipe included with each breakfast kit.


Fry the bacon in a large sauté pan. Remove the slices of bacon and place on a plate lined with paper towels to drain. Once the excess grease has drained, chop the bacon into larger, bite-sized pieces. Set aside.

Fry each egg in the same sauté pan in which the bacon was cooked, cooking until the whites are set.
Assemble the salad in a large bowl by combining spinach, feta, cherry tomatoes and chopped bacon. Toss with Marzetti Honey Dijon Salad dressing.

Portion salad into bowls, then top with fried egg. Serve immediately with sliced baguette and a smile.