Sunday Morning Sweet and Savory English Muffin Spread | Choosing Balance
Sunday Morning Sweet and Savory English Muffin Spread
10 mins prepServes 1
A delicious and easy grain-free and gluten-free breakfast combining sweet and savory elements, featuring an onion English muffin topped with avocado, a fried egg, cinnamon butternut squash, blackberries, and granola.
1. Preheat oven to 425°F (218°C). If using fresh butternut squash, cube it. Toss the butternut squash with cinnamon and ghee. Bake for approximately 30 minutes until tender.
2. While the squash bakes, heat a small amount of ghee in a pan. Fry one egg to your desired doneness. Sprinkle with red pepper flakes.
3. Toast the Mikey's onion English muffin.
4. Once the muffin is toasted, top it with 1/2 avocado, the fried egg, the baked cinnamon butternut squash, fresh blackberries, and your favorite granola.
5. Enjoy your sweet and savory breakfast spread!
