We've got creamy avocado and baby greens dressed with freshly squeezed lemon juice and sprinkled with crispy bacon and Everything But the Bagel Seasoning. Start your morning off right!

Avocado Breakfast Bowl

  • Author: Julie
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 1 bowl 1x



  • 1 ripe avocado, cubed
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon (or to taste) Everything But the Bagel Seasoning
  • 1 cup baby greens
  • 2 strips cooked bacon, crumbled
  • 1 crispy egg*** see note
  • Salt to taste


For the Avocado

  1. Cut avocado around the pit and separate halves. Remove pit. Cut flesh in a crosshatch pattern, and scoop cubes with a large spoon into your bowl. Coat avocado with lemon juice and sprinkle 1 teaspoon (or so) Everything But the Bagel Seasoning. Add bacon crumbles greens and toss to combine. Set aside.

For the Crispy Egg

  1. Preheat a small skillet over high heat. I like to use cast iron. When pan is hot, add 1-2 teaspoon oil (I use avocado oil) and crack egg directly onto the oil. It will hiss and puff and crackle. When edges are browned and crispy, turn the heat to low and cover the pan with a lid to help the yolk set to desired consistency, or turn egg over in the pan. ***


***Crispy egg idea from Smitten Kitchen


  • Serving Size: 1 Bowl
  • Calories: 585
  • Sugar: 2.5g
  • Sodium: 1110mg
  • Fat: 46g
  • Saturated Fat: 9.1g
  • Unsaturated Fat: 32.9g
  • Trans Fat: 0.1g
  • Carbohydrates: 30g
  • Fiber: 21g
  • Protein: 23g
  • Cholesterol: 207mg