This hearty, warming egg drop Breakfast Soup is easy to make on cold mornings and tastes delicious topped with fresh spinach and crumbled bacon and served with rustic toast.

Thanks to Aneto Natural Broths for providing the chicken broth featured in this recipe and sponsoring this post.

Breakfast Soup for Cold Mornings

Last week our family rented a cottage in Michigan for a change of scene during remote learning. Our little cottage was nestled on a wooden lot, just a few blocks from the lake. Between the shade of the tall trees and the cool lake breeze, the mornings were quite chilly.

While we were there I also happened to read a piece in The New York times about how breakfast routines are changing amid the pandemic. Working from home has opened the door to new morning meal options and savory dishes like breakfast soups are becoming popular as a result.

Easy Egg Drop Soup with Bacon

As I began brainstorming the possibilities for a hearty breakfast soup, I knew my recipe would need to meet a few requirements:

Quick & easy morning prep
Incorporate some healthy ingredients like green vegetables
Hearty enough to crave while snow shoveling (we do live in the Midwest, after all)
Kid-friendly

With those points in mind, I decided to create an egg drop soup reminiscent of scrambled eggs. The original inspiration for this soup is a recipe my Grandma used to make for us that she simply called “Pasta with the Egg.” Its (I think) an old Sicilian peasant dish made with nothing more than garlic sautéed in olive oil then covered in water. Pasta gets cooked in the water and a couple of beaten eggs are dropped in.

In my breakfast soup, I started with some chopped bacon that I sautéed in a pot until crisp, then swapped in some minced onion in place of the garlic. Then I added chicken broth for a flavorful base. Finally I drizzled in the beaten eggs and stirred them until they scrambled. Once the soup is ladled into bowls, top it with fresh, baby spinach, minced green onions and the bacon crumbles. Serve it with slices of buttered rustic toast and dig in.

Ingredients Matter

This hearty, warming egg drop soup is easy to make on cold mornings and tastes delicious topped with fresh spinach and crumbled bacon and served with rustic toast.

With a soup this simple, the quality of the ingredients really, truly matters. I started with the best quality Applewood Smoked Bacon I could get my hands on (Nueske, for those in the Midwest). Then I added Aneto Natural Low Sodium Chicken Broth. Like all of their broths, this one is made without preservatives, using only fresh vegetables, whole chicken, olive oil and sea salt. I chose the low-sodium version for this soup since bacon adds plenty of salt. The combination of these two ingredients provided a massive dose of rich flavor to the broth, further offset and thickened by the addition of the eggs.

Winter Morning Heartiness

One-hundred percent honest…when I first looked at the pot of soup, scrambled eggs, I had my doubts about this one. Started to think maybe I’d lost my mind. But once all the garnishes were added and I dipped a slice of buttered sourdough toast into the bowl, my mind changed immediately. This soup is GOOD. Tons of rich flavor and warm coziness.

My husband came over to snag a bite and immediately fixed a bowl of his own. Then Lillian wandered over on a “brain break” and insisted upon a bite. Before I knew it, she’d parked herself at the table and took over. She gave the soup to very enthusiastic thumbs up and said she would definitely request this on cold snowy days this coming winter.