French Toast Sandwich with Bacon, Egg & Butternut Squash

Sweet and savory flavors combine in a unique breakfast sandwich made with "Frenched" toast, butternut squash, bacon and egg, finished with maple syrup.


  • 8 Bacon Slices 
  • 4 Eggs, Sunny Fried 
  • 4 French Toast Muffins 
  • Hearty Salad Greens 
  • 1 (2 lb.) Butternut Squash (neck portion only), peeled and sliced laterally to (8) ½-inch 
  • Kosher Salt and Pepper, to taste
French Toast Muffins
  • 2 Eggs 
  • ½ C. Milk 
  • 1 tsp. Cinnamon 
  • ¼ tsp. Nutmeg 
  • 4 Canyon Bakehouse Honey Whole Grain English Muffins, halved 
  • 2 Tbsp. Butter, for the skillet 
  • Maple Syrup


  1. Prepare a baking sheet with foil and preheat the oven to 400.
  2. Arrange the bacon slices on top of the foil and bake for 15 minutes, until crisp. Transfer to a plate lined with a paper towel and reduce the oven temp to 375.
  3. Place the squash on the foil and flip to coat in bacon fat. Season lightly with kosher salt and pepper.
  4. Roast the squash for 8 minutes on each side until fork tender, golden and crispy at the edges. Meanwhile, fry the eggs.
  5. Make the French toast muffins. In a shallow dish, whisk together the eggs, milk, and spices.
  6. Place a skillet over medium heat and add 1 Tbsp. butter.
  7. Working one at a time, coat each muffin half with the batter on both sides before adding to the skillet. Cook for 1-2 minutes, flipping mid-way through, until golden brown.
  8. Once the squash is finished roasting, transfer to a plate and allow it to cool, slightly.
  9. Assemble four sandwiches on French toast muffins, beginning with the greens. Layer with roasted squash, a fried egg, and crispy bacon.
  10. To finish, drizzle each sandwich with maple syrup.


Difficulty: Easy

Prep: 15 min

Cook: 30 min

Servings: 4