Breakfast Cobb Salad
When you think of easy breakfast recipes, a salad usually doesn’t come to mind. But think again! A breakfast Cobb salad is a protein-packed breakfast that adapts a traditional Cobb salad’s ingredients to enjoy in the morning.
Our version tops tender greens with jammy soft-boiled eggs, crisp bacon, roasted sweet potatoes, and creamy buttermilk dressing for a meal that feels energizing without being heavy.
It’s a healthy breakfast salad that delivers all the richness and texture of a classic Cobb but reimagined for busy mornings, weekend brunches, and anyone looking for nutritious breakfast options that actually keep you full.
With high-quality dairy protein in the cheese and dressing, nutrient-packed spinach, and a hearty mix of fats and fiber, this morning salad recipe checks every box: satisfying, nutrient-dense, low-carb friendly, and surprisingly easy to prepare. The homemade buttermilk dressing brings calcium, probiotics, and a creamy, tangy flavor, while the eggs and bacon add staying power — making this a great go-to for low-carb breakfast ideas, quick breakfast meals, or anyone craving a wholesome, restaurant-level dish at home.
Whether you meal prep it for the week or serve it warm and fresh, this breakfast Cobb salad proves you can start the day with something that tastes amazing and helps you feel your best.
How to Serve, Store, and Customize This Recipe
Serving
- Prep ahead for busy mornings. Roast the sweet potatoes and cook the bacon the day before so assembling your breakfast Cobb salad takes just minutes
- Add crunch or color with sliced radishes, cherry tomatoes, or toasted pepitas
- Customize the dressing by swapping chives for dill, add a pinch of smoked paprika, or stir in lemon zest for extra brightness
Storage
- Wash and dry the spinach thoroughly and then store it in a container lined with paper towels to absorb moisture. This helps the breakfast Cobb salad stay fresh
- The buttermilk ranch keeps for 3–4 days in the refrigerator. Shake or whisk before using — it naturally thickens as it chills
Substitutions
- Don’t love blue cheese? Use feta or shredded cheddar instead of blue cheese—both keep the flavor bright and the protein high
- Reduce the sweet potatoes and add extra greens or avocado to make it a keto-friendly breakfast while still being satisfying
Ingredients:
- 1 medium-sized sweet potato
- 2 tablespoons olive oil
- 4 eggs
- 1 5-ounce bag baby spinach
- 4 ounces blue cheese, crumbled
- 4 slices bacon, cooked and crumbled
- 1 cup buttermilk
- ½ cup mayo
- ¼ cup fresh chives
- ¼ cup fresh dill
- 1 clove garlic
- ½ lemon, juiced and zested
- Salt and pepper, to taste
Method
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Step One:
Roast the sweet potatoes
Heat oven to 400 F. Line a baking sheet with parchment paper and set aside. Cut the ends off the sweet potato and discard. Slice it in half long ways and cut each half into spears. Place on baking sheet and drizzle with olive oil, salt, and pepper. Toss to combine. Roast 25–30 minutes, flipping halfway through. Set aside to cool once finished.
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Step Two:
Soft boil eggs
Bring a small pot of water to a boil over high heat. Reduce heat to simmer and carefully place eggs in one at a time. Set a timer and simmer for 6 minutes. While the eggs cook, fill a medium-sized bowl with ice water. Set aside.
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Step Three:
Make the dressing
To make the dressing, whisk all ingredients together until combined.
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Step Four:
Chill and prepare eggs
Once timer has ended for the eggs, immediately transfer them to ice water for 1 minute to stop cooking. Remove and carefully peel each egg.
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Step Five:
Serve and enjoy
Fill plates or bowls with a bed of spinach and top with crumbles of blue cheese and bacon, a few sweet potato spears, and a soft-boiled egg sliced in half. Drizzle with the buttermilk ranch dressing.