Butternut Squash Breakfast Risotto with Fried Egg and Bacon

Butternut Squash Breakfast Risotto with Fried Egg and Bacon
Butternut Squash Breakfast Risotto with Fried Egg and Bacon
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  • prep: 20 min
  • cook: 25 min
  • total: 45 min
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  • servings:
  • Ingredients

    • 4 strips of bacon
    • 4 whole large eggs
    • about 2 tablespoons freshly minced parsley to garnish
    • For the risotto:
    • 1 large butternut squash, peeled, Blade C
    • 1 tablespoon olive oil
    • 2 cloves of garlic, minced
    • salt and pepper, to taste
    • 1/2 cup chicken broth + more if needed
    • 1/4 cup shredded mild cheddar cheese
    • 1/4 cup shredded Havarti cheese

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 2146 % Daily Value *
    • Total Fat: 127 g 195.5%
    • Saturated Fat: 54 g 268.18%
    • Trans Fat: 0 g %
    • Cholesterol: 180 mg 59.87%
    • Sodium: 7497 mg 312.37%
    • Calcium: 49 mg 4.92%
    • Potassium: 13 mg 0.38%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.08%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 1 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 0 g
    • Protein: 211 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 1.17%
    • Vitamin C 279.13%
    • Vitamin D 0.26%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat13
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat30
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total30 oz-eq

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