Packed with protein and lower in carbs, these ham and egg breakfast sandwiches with guacamole will keep you full all day.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Place avocado in a medium bowl. Add green onion, lime juice, and garlic; mash with a fork or potato masher (see Tip). Spread mixture onto cut sides of English muffins. Top bottom halves with spinach and ham.

  • Coat a 10-inch nonstick skillet with cooking spray; heat over medium. Break eggs into skillet, keeping them separate. Reduce heat to low; cook 3 to 4 minutes or until whites are completely set and yolks start to thicken.

  • Turn eggs and cook 30 seconds more for over-easy yolks or 1 minute more for over-hard yolks. Top sandwiches with eggs and pico de gallo. Replace muffin tops, spread sides down.


Tips: To save leftover avocado half, wrap tightly with plastic wrap, then with foil. Store in refrigerator up to 24 hours. Using a spoon, scrape a thin layer off the top of avocado flesh before serving.

To simplify prep, omit the first four ingredients and use 1/3 cup Wholly Guacamole refrigerated avocado dip (guacamole).

Nutrition Facts

315 calories; protein 16.4g 33% DV; carbohydrates 34.8g 11% DV; exchange other carbs 2.5; dietary fiber 4.7g 19% DV; sugars 4.1g; fat 12g 19% DV; saturated fat 2.8g 14% DV; cholesterol 201mg 67% DV; vitamin a iu 1172.9IU 24% DV; vitamin c 12.9mg 22% DV; folate 78.1mcg 20% DV; calcium 140.6mg 14% DV; iron 3.2mg 18% DV; magnesium 25.4mg 9% DV; potassium 270.7mg 8% DV; sodium 578.5mg 23% DV.