I love bagels, avocado and eggs. I don’t think that is hard to tell from my other recipes. However, this week, it started getting cold again in Chicagoland, so I wanted to make something that would comfort me a little bit more on the cold mornings. I added a bit of butternut squash to the other delicious ingredients for that warm taste to warm me up! I hope you enjoy this different little take.
BUTTERNUT SQUASH & EGG BREAKFAST BAGEL
Serving Size: 1 Bagel | Calories per Serving: 274
✺ 1 Bagel Thin
✺ 1 Package of frozen Butternut Squash Puree
✺ 1/4 Cup Lime Juice
✺ Cayenne Pepper and Garlic Powder
✺ 1/4th Avocado
✺ 1 Egg
✺ Black Pepper, Paprika, and Chives
✺ Set a pot to boil 5 eggs or more on your stovetop.
✺ In a pot, heat up the frozen butternut squash.
✺ Once its heated through, add the lemon juice and sprinkle in the garlic powder and cayenne powder to your liking. Mix well.
✺ While that continues to heat, slice the avocado length wise.
✺ When everything is done cooking, slice the bagel in half and lay flat.
✺ Peel an egg and slice it how you like.
✺ Spread 1/5th of the squash mixture onto the bagel.
✺ Next, lay down slices of avocado on each half.
✺ Then top with the egg slices.
✺ Finish off with black pepper, paprika, and chives.
Now you can consume!