Skinny Guac and Egg white Toasted Breakfast Sandwich

Skinny Guac and Egg White Toasted Breakfast Sandwich

Stop, guac and roll your way into a great day! This protein-packed breakfast sandwich is sure to hold your hunger until lunchtime.

Total Time15


  • 1/2 cup frozen peas

  • 1/2 cup frozen edamame

  • 1 tablespoon chopped onion

  • 1 tablespoon chopped fresh cilantro

  • 2 teaspoons fresh squeezed lime juice

  • Dash chipotle chili powder, ground cayenne pepper or hot sauce

  • 1/8 teaspoon salt

  • 1 to 2 tablespoons water

  • 1 teaspoon olive oil

  • 2 egg whites

  • 2 slices of any Nature’s Own Soft Sandwich Bread

  • 1 tomato slice


  • In small microwavable dish, heat peas and edamame 2 minutes until hot.

  • Transfer to food processor bowl. Add onion, cilantro, lime juice, chipotle chili powder and salt.

  • Process about 20 seconds to finely chopped; scraping bowl halfway through processing.

  • With motor running, add enough water through feed tube until mixture is similar in texture to guacamole.

  • Set aside up to 30 minutes or cover and refrigerate up to 24 hours.

  • Heat olive oil in small nonstick skillet over medium heat. Add egg whites.

  • As egg whites set, form egg whites into a 5-inch square using spatula.

  • Cook about 1 1/2 minutes until eggs are cooked, turning halfway through cooking. Season with salt and pepper.

  • Meanwhile, toast bread. Spoon about 1 tablespoon guacamole on each slice of toast.

  • Layer egg and tomato on one slice of bread; top with remaining bread.

  • Tip: Enjoy any remaining Skinny Guacamole stuffed into a taco, spread on a quesadilla or scooped onto tortilla chips. In addition, any Nature's Own bread variety would be good with this recipe.