Bacon and Egg Salad (#156)

Bacon and Egg Salad (#156)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 3
• Prep Time: 15
• Cook Time: 10
• Total Time: 25
• Meal Type: Breakfast

Diet Types

• Omnivore
• Low-Carb
• High-Protein
• Keto
• Gluten-Free

Equipment

• - Large skillet
• - Medium bowl
• - Measuring spoons

Ingredients

1. 4 slices bacon
2. 2 large eggs, hard-boiled and chopped
3. 2 cups romaine lettuce, chopped
4. 1 tablespoon olive oil
5. 1 teaspoon red wine vinegar
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper

Directions

1. - In a large skillet over medium heat, cook bacon until crispy, about 8-10 minutes, then crumble.
2. - In a medium bowl, toss romaine lettuce, chopped eggs, olive oil, red wine vinegar, salt, and pepper.
3. - Top with crumbled bacon, divide into two bowls, and serve fresh.

Storage

Refrigerate components separately in airtight containers for up to 2 days. Assemble fresh before eating.

Nutrition

• Calories: 320
• Protein: 16g
• Fat: 26g
• Carbs: 4g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A