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Green Eggs and Ham Sandwiches

 Green Eggs and Ham Sandwiches
This is my kid-friendly version of green eggs and ham. For my adult version, I use prosiuitto instead of ham and fontina cheese for the provolone. It's a fun sandwich for breakfast, lunch or dinner. —Beth Dauenhauer, Pueblo, Colorado
4 ServingsPrep/Total Time: 20 min.


  • 4 eggs
  • 1/4 cup fat-free milk
  • 3 tablespoons prepared pesto
  • 4 whole wheat English muffins, split and toasted
  • 2 slices deli ham, halved
  • 4 slices reduced-fat provolone cheese


  • Heat a 10-in. nonstick skillet coated with cooking spray over medium
  • heat. Whisk the eggs, milk and pesto. Add to skillet (mixture should
  • set immediately at edges).
  • As eggs set, push cooked edges toward the center, letting uncooked
  • portion flow underneath. When the eggs are set and top appears
  • glossy, remove from skillet and cut into quarters.
  • On each English muffin bottom, layer ham, eggs and cheese. Replace
  • tops. Yield: 4 servings.
Nutritional Facts: 1 sandwich equals 329 calories, 15 g fat (5 g saturated fat), 230 mg cholesterol, 716 mg sodium, 29 g carbohydrate, 5 g fiber, 22 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.