FALL BREAKFAST SANDWICH ROASTED BUTTERNUT SQUASH FRIED EGG BACON CRISPY SAGE

FALL BREAKFAST SANDWICH-ROASTED BUTTERNUT SQUASH, FRIED EGG, BACON, CRISPY SAGE

FALL BREAKFAST SANDWICH-ROASTED BUTTERNUT SQUASH, FRIED EGG, BACON, CRISPY SAGE

By Food52
Serves 2

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Details
  • Servings:   2
  • Calories:   758
  • Protein:   27g
  •  
  • Fiber:   9g
  • Sugar:   9g
  • Carb Total:   34g
  •  
  • Trans Fat:   1g
  • Saturated:   23g
  • Fat Total:   56g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   sandwiches
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Cuisine
  • american
Comments
Ingredients
  • 2 whole-wheat english muffins, halved and toasted
  • 1.5 cups roasted butternut squash
  • 4 eggs
  • 4 slices of bacon
  • 8 sage leaves
  • 3 tablespoons butter
  • 1 tablespoon EVOO
  • Kosher salt & freshly cracked black pepper
Instructions

FALL BREAKFAST SANDWICH-ROASTED BUTTERNUT SQUASH, FRIED EGG, BACON, CRISPY SAGE serves 2 original recipe by Food52.

View original preparation instructions

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