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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 sandwich: 329 calories, 15g fat (5g saturated fat), 230mg cholesterol, 716mg sodium, 29g carbohydrate (7g sugars, 5g fiber), 22g protein.

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Reviews

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Average Rating:
  • cbenne12
    Jan 13, 2016

    These were good, but not fantastic. Maybe next time I will try proscuitto.

  • cattfarm
    Sep 4, 2012

    Yum. Did I say, yum? YUM!