This Brunch Bowl salad combines fresh greens with savory breakfast flavors. Completely customizable, this dish is perfect for breakfast, brunch, or weeknight dinners.
This brunch bowl combines fresh greens with all of your favorite savory breakfast flavors. Wildly delicious and greatly customizable, this breakfast salad is my new favorite way to brunch.
Why you will love these breakfast bowls
A brunch bowl is really more of a method than a recipe. It's all about building your own salad with the flavors you love. It's a great way to use up what's in your fridge, so the options are endless. If you want a meatless version, that's an option too.
This version is loaded with so many flavors and textures. It's really a party in a bowl! There's salty halloumi and creamy avocado; warm, roasted tomatoes with a crunchy topping; protein-packed eggs and herby bacon; and lots of fresh greens. A splash of champagne vinegar is the perfect finishing touch!
While there are several steps in these breakfast bowls, none of them are complicated. The bacon and tomatoes can be roasted at the same time, and in the meantime, the other ingredients can be prepped.
This brunch bowl has a variety of my favorite flavors, but all of these ingredients are customizable.
- greens - spring mix, baby spinach, and arugula are all great options.
- bacon - oven-roast the bacon coated with fresh herbs for a punch of flavor.
- tomatoes - roasted tomatoes stuffed with panko breadcrumbs and parmesan cheese bring a delicious twist to this salad.
- eggs - anything goes... hard-boiled, soft-boiled, fried, poached, or even deviled.
- halloumi - I love adding pan-seared halloumi, but goat cheese, blue cheese, and feta are delicious too!
- avocado - a few slices of avocado adds a creamy texture.
- dressing - dress the greens with a simple drizzle of oil and vinegar to allow all of the other flavors to shine.
Making herb-roasted bacon is so easy and adds a punch of flavor. Arrange the bacon on a sheet pan lined with aluminum foil. Mince fresh herbs - such as sage, rosemary, and thyme - and rub all over the bacon slices. Season with black pepper and roast until brown and crisp. You can also try Spiced Rosemary Bacon for a sweet-savory vibe.
This bacon is incredible on a BLT sandwich. This recipe makes a double batch, so save the extra to add to sandwiches and salads... and brunch bowls.
Stuffed roasted tomatoes
Roasting tomatoes provides a unique twist on an otherwise basic salad ingredient. These tomatoes are easy to prep and can roast while the bacon cooks.
Slice the tomatoes in half and remove seeds and pulp. Stuff with a mixture of panko breadcrumbs, Parmesan cheese, thyme, and butter. Bake until the tomatoes are soft and the breadcrumb mixture is golden brown. These warm, stuffed tomatoes add an unexpected component to this brunch bowl.
Building the salad
To build your brunch bowl, start by filling a bowl with your favorite greens. Dress with a drizzle of oil and vinegar and toss lightly. Then, start adding and arranging the other ingredients. Let your inner artist shine! Garnish the eggs with everything bagel seasoning, if desired. I highly recommend finishing the breakfast bowls with a splash of vinegar. The acidity complements all of the ingredients so well.
Other savory breakfast and brunch recipes you may enjoy
- Ultimate Breakfast Sandwich
- Chorizo Huevos Rancheros
- Roasted Potato Hash with Chorizo and Eggs
- Sausage Apple Cheddar Galette
- Jalapeno Popper Scones
Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
Brunch Bowl with Herb Bacon and Roasted Tomatoes
- 8 slices bacon
- 1 tablespoon fresh minced sage
- 1 tablespoon fresh minced rosemary
- 1 tablespoon fresh minced thyme
- ½ teaspoon black pepper
- 2 medium vine-ripened tomatoes
- ¼ cup panko breadcrumbs
- ¼ cup shredded Parmesan cheese
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter (melted)
- 5 cups spring mix greens (or baby spinach or arugula)
- 6 ounces halloumi cheese
- 2 large eggs (hard-boiled)
- ½ avocado (sliced)
- grapeseed oil ((or olive oil) for dressing salad)
- citrus champagne vinegar ((or similar) for dressing salad)
- salt and pepper (for seasoning salad to taste)
- everything bagel seasoning (for garnishing the eggs)
- Preheat the oven to 375 degrees.
- Line a baking sheet with aluminum foil and arrange the bacon slices. Set aside.
- Chop the sage, rosemary, and thyme. Sprinkle the herbs over the bacon slices and season with pepper. Bake for 15-20 minutes until brown and crisp. The actual time will depend on the thickness of the bacon and the desired crispness.
- Meanwhile, slice the tomatoes in half and scoop out the seeds and pulp. Place on a baking sheet lined with parchment paper. Set aside.
- In a small bowl, combine the panko breadcrumbs, Parmesan cheese, thyme, salt, and pepper. Fill the tomatoes with the crumb mixture. Drizzle the melted butter over the top of the tomatoes. Roast at 375 degrees for 25 minutes until the breadcrumbs are golden brown.
- Meanwhile, pan-sear the halloumi. Heat a non-stick skillet over medium heat. Slice the halloumi into ½-inch thick slices. Add to the skillet and cook 3-4 minutes per side until golden brown. Transfer the halloumi to a plate and set aside.
- To assemble the salad, divide the greens between two bowls. Drizzle with oil and vinegar and season with salt and pepper, if desired. Toss. Top each bowl with 2 tomato halves, 1 hard-boiled egg, halved, 2 slices of bacon, half of the halloumi, and half of the avocado slices. Season the eggs with Everything bagel seasoning, if desired. Add an extra splash of vinegar. Serve.
- This recipe makes a double batch of bacon. Save this extra bacon to add to sandwiches and salads. It's wonderful on BLTs.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.