Breakfast Egg Drop Soup
This breakfast egg drop soup is a take on a traditional favorite with American breakfast classics like sweet potato, spinach and bacon!
Quick Overview
- Total time: 30 min
- Servings: 4
- Calories: 329 cal
- Protein per serving: 22g
- Difficulty: Medium
- Diet types: Gluten-free, dairy-free & soy-free
- Flavor notes: Warm and hearty
Table of contents
Why you’ll love this breakfast egg drop soup
In January 2026, I’ve been eating soup for breakfast every day! It’s been an adjustment, but I’ve seen so many benefits to starting my day by slowly enjoying a warm bowl of soup! Honestly, I’ve been eating a lot of dutch oven beef stew, egg roll soup, and chicken noodle soup, but I wanted to make a recipe that really just screamed breakfast soup. And what better way to do that than a breakfast egg drop soup?!
- Classic flavors with a twist! Egg drop soup is such a classic, and you really don’t need to touch it to make it any more perfect. But a little twist like adding bacon and sweet potato just makes it fun!
- Packed with protein. This is a great way to get in protein for breakfast without protein powder, dairy, or just basic scrambled eggs.
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Bacon.
- Japanese Sweet Potato. I find these at specialty grocery stores like Whole Foods, Sprouts, Trader Joe’s, Natural Grocer, etc
- Chicken Bone Broth. I love to make my own chicken bone broth. You can also use veggie broth.
- Arrowroot Starch. You could also use tapioca starch.
- Spinach. I love the freshness of the spinach but you could try adding other veggies in.
How to make Breakfast Egg Drop Soup
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Cook the bacon until crispy and set aside, leaving the fat in the pan.
Step two. Saute the diced sweet potato until tender and lightly crisp. Add the garlic and saute for another 1-2 minutes.
Step three. Pour the broth into the pot, then add onion powder salt, and pepper and bring to a simmer. Then whisk the arrowroot starch with 3 tbsp of water, and slowly stream it into the soup, stirring constantly.
Step four. Crack the eggs into a bowl, adding 1 tbsp of water and whisk.
Step five. Stir the soup in a clockwise direction, creating a constant spin. Slowly stream in the whisked egg while stirring in the same direction to create egg ribbons.
Step six. Once the egg is added, turn off the heat and add the spinach. Allow the soup is sit and the spinach to wilt.
Step seven. Serve the soup topped with the chopped bacon, a drizzle of sesame oil, and green onion.
Tips & Tricks
- Add more protein with breakfast sausage. Ground chicken sausage would be a great addition to this recipe!
- Add more vegetables. Shredded carrots, kale, and chopped asparagus would all be delicious in this soup.
Recipe FAQs
You can thicken egg drop soup with a cornstarch or arrowroot slurry.
Healthy is always subjective, but with protein and veggies, we think this is an amazing wholesome option!
Storage and reheating instructions
Store the soup in the fridge for 2-3 days, storing the topping separately. Reheat on the stove for a few minutes, adding extra chicken broth if needed.
More Soup Recipes to Try…
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Breakfast Egg Drop Soup
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Ingredients
- 4 Eggs
- 1 tbsp water
- 4 slices of bacon, chopped
- 1 medium Japanese sweet potato, diced
- 2 garlic cloves, minced
- 1 tbsp avocado oil
- 6 cups chicken bone broth
- Salt & pepper
- 1 tsp onion powder
- 3 tbsp arrowroot starch
- 3 tbsp water
- 1 cup spinach, chopped
- 2 tsp sesame oil
- 1 tbsp green onion, chopped
Instructions
- Crack the eggs into a bowl, adding 1 tbsp of water. Whisk well and set aside.
- Set a large pot over medium heat and add the chopped bacon. Cook until crispy and set aside, leaving the fat in the pan.
- Add the diced sweet potato and saute for 7-8 minutes or until tender and lightly crisp. Add the garlic and saute for another 1-2 minutes or until fragrant.
- Pour the broth into the pot, then add onion powder salt, and pepper. Stir well to combine and bring to a high simmer.
- Whisk the arrowroot starch with 3 tbsp of water, and slowly stream it into the soup, stirring constantly. This will thicken the broth.
- Stir the soup in a clockwise direction, creating a constant spin. Slowly stream in the whisked egg while stirring in the same direction to create egg ribbons.
- Once the egg is added, turn off the heat and add the spinach. Allow the soup is sit and the spinach to wilt.
- Serve the soup topped with the chopped bacon, a drizzle of sesame oil, and green onion.
