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

Diabetic Living Magazine


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; 12 g total fat; 2.8 g saturated fat; 201 mg cholesterol; 578 mg sodium. 271 mg potassium; 34.8 g carbohydrates; 4.7 g fiber; 4 g sugar; 16.4 g protein; 1173 IU vitamin a iu; 13 mg vitamin c; 78 mcg folate; 141 mg calcium; 3 mg iron; 25 mg magnesium;