Mexican-Style Ham and Egg Breakfast Sandwiches

35g CARB

Serves 2

Total 20 min.

• ½ of a medium avocado, peeled
• 2 Tbsp. thinly sliced green onion tops
• 1 Tbsp. lime juice
• 1 clove garlic, minced
• 2 whole grain English muffins, split and toasted
• ¾ cup fresh baby spinach
• 2 oz. thin-sliced lower-sodium honey ham
• Nonstick cooking spray
• 2 eggs
• 2 Tbsp. fresh pico de gallo, salsa, or salsa verde

1. Place avocado in a medium bowl. Add green onion, lime juice, and garlic; mash with a fork or potato masher. 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 or 1 minute more for over-hard. Top sandwiches with eggs and pico de gallo. Replace muffin tops.

TIP 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.

PER SERVING (1 sandwich each) cal 315, fat 12 g (3 g sat. fat), chol 201 mg, sodium 578 mg, carb 35 g (5 g fiber, 4 g sugars), pro 16 g