Mexican-Style Ham and Egg Breakfast

Mexican-Style Ham and Egg Breakfast

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From: Diabetic Living Magazine

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

Ingredients 2 servings

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Original recipe yields 2 servings
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  • ½ medium avocado, peeled (see Tip)
  • 2 tablespoons thinly sliced green onion tops
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 2 whole grain English muffins, split and toasted
  • ¾ cup packaged fresh baby spinach
  • 2 ounces thin sliced lower sodium honey ham, such as Hillshire Farm®
  • Nonstick cooking spray
  • 2 eggs
  • 2 tablespoons fresh pico de gallo, salsa, or salsa verde

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 ⅓ cup Wholly Guacamole refrigerated avocado dip (guacamole).

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 315 calories; 12 g fat(3 g sat); 5 g fiber; 35 g carbohydrates; 16 g protein; 78 mcg folate; 201 mg cholesterol; 4 g sugars; 1,173 IU vitamin A; 13 mg vitamin C; 141 mg calcium; 3 mg iron; 578 mg sodium; 271 mg potassium
  • Nutrition Bonus: Vitamin A (23% daily value), Vitamin C (22% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ fat, 1½ lean protein, 1 vegetable

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