Asparagus, Prosciutto, and Arugula Breakfast Sandwiches

Asparagus, Prosciutto, and Arugula Breakfast Sandwiches

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Rated: 0
  • Makes: 4 servings
  • Cook 9 mins to 14 mins
  • Start to Finish 20 mins
  • Serving Size: 1 breakfast sandwich
  • Carb Grams Per Serving: 31


  • 12 asparagus spears, trimmed and halved crosswise
  • Nonstick cooking spray
  • 4 eggs
  • 4 Cheddar Biscuits (see recipe, page ???)
  • 1 cup baby arugula
  • 4 very thin slices prosciutto
  • 6 teaspoons pure maple syrup
  • Ground black pepper (optional)


  1. In a covered large saucepan cook asparagus in a small amount of boiling water for 5 to 8 minutes or just until tender. Drain.
  2. Meanwhile, coat a large nonstick skillet with cooking spray. Heat over medium heat. Add eggs; cook for 3 to 4 minutes or until whites are set and yolks start to thicken. Turn eggs over; cook about 1 minute more or until desired doneness.
  3. Split each Cheddar Biscuit. Arrange arugula on bottoms of biscuits. Top with prosciutto. Drizzle with maple syrup. Top each sandwich with one-fourth of the cooked asparagus and one egg. If desired, sprinkle with pepper. Top with biscuit tops.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 285 cal., 11 g total fat (4 g sat. fat), 203 mg chol., 575 mg sodium, 31 g carb. (2 g fiber, 8 g sugars), 15 g pro.

Diabetic Exchanges

Fat (d.e): 1; Medium-Fat Meat (d.e): 1.5; Mark as Free Exchange (d.e): 0; Starch (d.e): 1.5; Other Carb (d.e): 0.5