French Toast Sandwich with Bacon, Egg & Butternut Squash
Featured Product
Honey Whole Grain English Muffins Sweet and savory flavors combine in a unique breakfast sandwich made with "Frenched" toast, butternut squash, bacon and egg, finished with maple syrup.
Ingredients
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8 Bacon Slices
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4 Eggs, Sunny Fried
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4 French Toast Muffins
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Hearty Salad Greens
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1 (2 lb.) Butternut Squash (neck portion only), peeled and sliced laterally to (8) ½-inch
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Kosher Salt and Pepper, to taste
Sandwiches
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2 Eggs
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½ C. Milk
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1 tsp. Cinnamon
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¼ tsp. Nutmeg
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4 Canyon Bakehouse Honey Whole Grain English Muffins, halved
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2 Tbsp. Butter, for the skillet
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Maple Syrup
French Toast Muffins
Directions
- Prepare a baking sheet with foil and preheat the oven to 400.
- 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.
- Place the squash on the foil and flip to coat in bacon fat. Season lightly with kosher salt and pepper.
- Roast the squash for 8 minutes on each side until fork tender, golden and crispy at the edges. Meanwhile, fry the eggs.
- Make the French toast muffins. In a shallow dish, whisk together the eggs, milk, and spices.
- Place a skillet over medium heat and add 1 Tbsp. butter.
- 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.
- Once the squash is finished roasting, transfer to a plate and allow it to cool, slightly.
- Assemble four sandwiches on French toast muffins, beginning with the greens. Layer with roasted squash, a fried egg, and crispy bacon.
- To finish, drizzle each sandwich with maple syrup.
Difficulty: Easy
Prep: 15 min
Cook: 30 min
Servings: 4