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


Recipe Summary test

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

1 sandwich
315 calories; protein 16.4g; carbohydrates 34.8g; dietary fiber 4.7g; sugars 4.1g; fat 12g; saturated fat 2.8g; cholesterol 201mg; vitamin a iu 1172.9IU; vitamin c 12.9mg; folate 78.1mcg; calcium 140.6mg; iron 3.2mg; magnesium 25.4mg; potassium 270.7mg; sodium 578.5mg.

2 starch, 1 1/2 fat, 1 1/2 lean protein, 1 vegetable