BUTTERNUT SQUASH & EGG BREAKFAST BAGEL

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

INGREDIENTS:

✺ 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

DIRECTIONS:

 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! 

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