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Bacon, Egg, and Kale Breakfast Salad

Bacon, Egg, and Kale Breakfast Salad for brunch this morning. 
A different but delicious breakfast option! 
I used spinach since I had it on hand and fried the egg instead of soft boiling it.
Served with Greek yogurt with fresh berries and hot black coffee.
This recipe is from the Cooking Light Carb-Conscious Cookbook 
and is also a breakfast recipe option on the Cooking Light Diet
4 Weight Watchers Smart Points for the meal.

Older posts:

Cookbook #15: Cooking Light Annual Cookbook from 1986

Cook Book #20: Atkins for Life by Robert C. Atkins, M.D.

Cookbook #18: The Asian Cookbook from Parragon Publishing