These easy, fuel-packed breakfast sandwiches have staying power

Almond butter and smashed berry sandwiches

SERVES 2 I IO MINUTES

Lightly sweetened berries take the place of sugar-filled jam or jelly.

¼ cup each fresh or thawed frozen blackberries and blueberries

1 tsp. honey

2 whole-wheat English muffins, split

2 tbsp. almond butter

Pinch of kosher salt

1. Smash berries with honey in a small bowl, using a fork.

2. Toast muffins, then spread each half with almond butter. Sprinkle lightly with the salt.

3. Transfer berries to muffin bottoms, using a slotted spoon. Set muffin tops in place.

PER SANDWICH 261 CAL., 36% (94 CAL.) FROM FAT; 2.4 G PROTEIN; 10 G FAT (0.2 G SAT.); 9.2 G CARBO (1.9 G FIBER); 288 MG SODIUM; O MG CHOL.

Egg, avocado, and crispy prosciutto pitas

SERVES 2 I 25 MINUTES

2 slices (about Va oz.) thinly sliced prosciutto

¼ cup roasted red bell peppers, patted dry

¼ cup plain nonfat Greek yogurt About ¼ tsp. kosher salt

¼ tsp. pepper

1 whole-wheat pita bread, cut in half

2 hard-cooked large eggs, sliced

½ avocado, sliced

½ cup baby arugula

1. Heat oven to 350°. Set a wire rack on a rimmed baking sheet. Lay prosciutto on rack. Bake until crisp, about 20 minutes.

2. Whirl beLl peppers, yogurt, 1A tsp. kosher salt, and the pepper in a food processor until blended. Add more salt to taste to dressing if you like.

3. Open pita halves carefully and coat each half with about2tbsp. dressing (reserve remaining dressing for another use).

4. Divide eggs, avocado, and arugula between pita halves. …