Fall Butternut Squash, Beet & Feta Breakfast Sandwich (Edit recipe)

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A cozy, savory/sweet fall breakfast sandwich made with cinnamon honey roasted butternut squash mash, roasted beets, egg whites, and feta on a toasted English muffin. Perfect for breakfast, lunch, or a quick meal between meetings!

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PREP TIME

10 minutes

COOK TIME

5 minutes

INGREDIENTS

8

Serves: 1

Ingredients

1 whole Gluten-Free English Muffin
.5 cup Butternut Squash, peeled and cubed
.25 cup Beets, Pre-Cooked, steamed
.5 cup Egg Whites
2 Tbsp Vegan Feta - Violife
.5 tsp Honey
.25 tsp Cinnamon, Ceylon
1 pinch Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Roast the butternut squash.
Preheat oven to 400°F.
Toss cubed squash with olive oil, cinnamon, a pinch of salt, and black pepper.
Roast for 20–25 minutes, or until fork-tender.
Transfer the roasted squash to a bowl.
Add honey and mash with a fork until creamy.
Add a splash of water if needed to reach your desired consistency.
Prep your sandwich maker.
Preheat your Hamilton Beach Breakfast Sandwich Maker until the green preheat light comes on. Lightly grease the cooking surfaces if needed.
Place the bottom half of your English muffin in the bottom ring. Add a generous layer of cinnamon-honey squash mash, followed by sliced beets and crumbled feta.
Add the egg whites.
Lower the cooking plate and pour egg whites into the egg cooking ring.
Close the lid and cook for about 4–5 minutes, or until the egg whites are fully set.
Lift the cooking plate, add the top half of the English muffin, and close the lid for another 1–2 minutes to warm everything through.
Carefully remove your sandwich, slice in half, and enjoy the perfect sweet-and-savory fall breakfast!

Notes

Note: The Hamilton Beach Breakfast Sandwich Maker's standard cooking sequence uses the bottom English muffin, egg, and top muffin in separate layers. For this recipe, the squash mash, beets, and feta can be added after cooking if you want to avoid overfilling the rings or having ingredients interfere with the egg cooking plate.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	466
Fat:	16 g
Carbohydrates:	57 g
Protein:	23 g
Cholesterol:	5 g
Sodium:	1137 mg
Fiber:	3 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated for total recipe.