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Squash & Egg Breakfast Stack

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What can’t you accomplish when you start the day with a hearty, whole grain-licious breakfast?



  • 4 slices Wholesome Harvest® 9 Grain & Seed Bread, lightly toasted
  • 1 acorn squash, halved, seeds removed and sliced
  • 1 tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 cup sautéed mushrooms
  • 4 tbsp. Goat cheese
  • 1 cup arugula
  • 2 fried eggs
  • ½ cup Onion Strings (recipe follows)


Onion Strings Ingredients:

  • 1 onion, thinly sliced
  • 2 cups buttermilk
  • 2 cups flour
  • 1 tbsp. salt
  • ½ tsp. pepper
  • ¼ tsp. paprika
  • 4 cups canola oil


  1. Preheat oven to 400˚F. Place squash slices on baking sheet and drizzle with olive oil. Sprinkle lightly with salt, and roast for 30-35 minutes or until easily pierced with a fork. Remove from oven and allow to cool. Remove the skin and place squash in a bowl. Mash with a fork until smooth. Season with additional olive oil, salt and pepper, if needed.
  2. Make Onion Strings. Place onion slices in a baking dish and cover with buttermilk, soaking for one hour. In a small bowl, combine flour, salt, pepper and paprika, and set aside. Heat canola oil to 375˚F. Take a handful of onions, coat in flour mixture, and plunge in hot oil. Fry for a few minutes, removing once golden brown. Transfer to paper-towel-lined plate to remove excess oil. Repeat process with remaining onions.
  3. Build sandwiches. Layer puréed squash, sautéed mushrooms, Goat cheese, arugula, onion strings and fried egg atop two slices of toasted bread. Cap each with remaining toasted bread slices, and enjoy.