Bacon Blueberry Breakfast Salad

May 28, 2019 | Breakfast, Salads

Sweet and savory kale breakfast salad topped with crunchy bacon bits and runny egg yolk. An easy Paleo/gluten free breakfast that can be made in minutes!

breakfast salad

I love how inspired I feel when I first wake up in the morning. It’s easy for me to look forward to the day because nothing has gone wrong yet. I get to go get my coffee, I get to go to the gym, I get to walk my dog, and I get to go make things. Even though my tired eyes aren’t always ready when the sun comes through the curtains, I’m not opposed to the idea of getting up and moving.
It’s later on in the day that it starts to get difficult to want to stay up and out in the world. Plans fall through, things don’t go as planned, I start to feel overwhelmed and I get sent back to the drawing board and multiple times to figure out solutions to problems I hadn’t anticipated. Half of the emails that I open bring messages involving the word no, and half of my ideas don’t look as good on paper as they did when I dreamed them up. To be a successful creative who can manage to stay out of bed all throughout the day, I’ve had to learn to keep my head down and focus on my work, and accept that what I pictured in my head is rarely what will actually manifest itself. I’m learning to be creative when my initial idea turned out to not be the right fit. Life is unpredictable, and I’ve been a much better creative when I’ve learned to let go a little and broaden the scope of what solutions I can bring to the table.
When you get comfortable with anticipating unforeseen challenges, you can focus your energy of ideas instead of damage control. You can take each challenge as a new opportunity to make.
And then the sun keeps shining through the curtains all throughout the day.
So with that, I bring you a breakfast recipe to keep those creative wheels of yours turning.
It’s a salad loaded with lemony kale, crispy bacon, and sweet blueberries. And egg yolk. Mornings are so lovely.

breakfast salad

Bacon blueberry breakfast salad

COURSE Breakfast
PREP TIME 5 minutes
COOK TIME 10 minutes
TOTAL TIME 15 minutes


  • 6 cups torn kale kale
  • Juice from half a lemon
  • 2 tablespoons olive oil
  • Quarter teaspoon salt
  • four strips of bacon
  • 1/2 cup blueberries
  • 1/2 cup thinly sliced radishes
  • 2-4 fried eggs optional
  • 4 carrots, peeled and chopped


  1. Massage kale with lemon, olive oil, and salt and set aside (letting the kale marinade breaks it down and makes it easier to chew/digest.)
  2. Place a large skillet over medium heat with bacon strips. Cook for 3 to 4 minutes on each side, or until crisp. Set aside, and chopped into pieces when cool.
  3. Place the carrot in the skillet and cook in the bacon grease for 6-7 minutes, or until softened.

  4. Top kale with bacon, carrots, blueberries, radishes, and fried eggs. Serve and enjoy!

breakfast salad


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Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

About Elle Fait

Hi! I’m Moriah, a nomadic food photographer and recipe developer. Elle Fait means She Makes, and those two words sum up the best of who I am. Here you’ll find me creating elevated gluten/grain free recipes that everyone can gather around together.

Elle Fait is a space devoted to celebrating the act of making. Making wholesome paleo food, making art, making travel plans, and making a habit of finding the joy in life.

You can learn more about me here.

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