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    You are in: Home / Recipes / Asparagus, Prosciutto and Arugula Breakfast Sandwiches Recipe
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    Asparagus, Prosciutto and Arugula Breakfast Sandwiches

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Crafty Lady 13's Note:

    Asparagus, prosciutto and arugula in a tender cheddar biscuit great way to indulge in a tasty, yet diabetic friendly breakfast. Exchanges: 1.5 starch, 2 carb., 1.5 medium-fat meat, 1 fat. From Spring 2013 Diabetic Living magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a covered large saucepan cook asparagus in a small amount of boiling water 5 to 8 minutes or just until tender. Drain.
    2. 2
      Meanwhile, coat a large nonstick skilled with nonstick cooking spray. Heat over medium heat. Add eggs; cook 3 to 4 minutes or until whites are set and yolks start to thicken. Turn eggs over; cook 1 minute more or until desired doneness.
    3. 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, springkle with black pepper. Top with biscuit tops.

    Ratings & Reviews:

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    Nutritional Facts for Asparagus, Prosciutto and Arugula Breakfast Sandwiches

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 320.4
     
    Calories from Fat 132
    41%
    Total Fat 14.6 g
    22%
    Saturated Fat 4.1 g
    20%
    Cholesterol 187.8 mg
    62%
    Sodium 427.8 mg
    17%
    Total Carbohydrate 35.8 g
    11%
    Dietary Fiber 1.8 g
    7%
    Sugars 8.2 g
    32%
    Protein 11.6 g
    23%

    The following items or measurements are not included:

    prosciutto

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