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Healthy Pesto Egg Breakfast Sandwich Recipe

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4 from 71 reviews

This Healthy Pesto Egg Breakfast Sandwich is a nutritious and delicious way to start your day. Featuring baked eggs with pesto, mozzarella cheese, and whole-grain English muffins, this breakfast option is both wholesome and easy to prepare. Perfect for busy mornings, it can be enjoyed fresh or stored for later use in the fridge or freezer.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Egg Mixture

  • 6 eggs
  • ½ cup egg whites (about 4 egg whites)
  • 1 tablespoon milk or milk alternative
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Sandwich

  • 4 whole-grain English muffins
  • 4 tablespoons pesto (homemade or store-bought)
  • ½ cup shredded mozzarella cheese
  • Fresh tomato slices (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking dish by lining it with parchment paper or spraying it well with cooking spray to prevent sticking.
  2. Mix Eggs: In a medium-sized bowl, whisk together the 6 eggs, ½ cup egg whites, 1 tablespoon milk, ¼ teaspoon salt, and ¼ teaspoon pepper until fully combined.
  3. Bake Eggs: Pour the egg mixture into the prepared baking dish. Place it in the oven and bake for 15 minutes or until the eggs are fully set and no longer runny.
  4. Cool and Cut: Remove the baked eggs from the oven and allow them to cool for several minutes. Then, lift the egg sheet from the dish and cut it into four equal squares or circles using a cookie cutter or mason jar lid.
  5. Assemble Sandwiches: Place each egg piece onto the bottom half of an English muffin. Spread 1 tablespoon of pesto evenly over each egg, then sprinkle with shredded mozzarella cheese. Add fresh tomato slices if desired, and top with the other half of the muffin.
  6. Serve or Store: If serving immediately, place the assembled sandwiches on a baking sheet and bake in the oven at 350°F for 5-10 minutes until the cheese melts and the muffins turn slightly crispy. For later use, wrap sandwiches in parchment or wax paper and store in a resealable freezer bag in the freezer for up to one month. No reheating needed before freezing.

Notes

  • You can substitute milk with any milk alternative such as almond or soy milk.
  • For a vegetarian option, ensure the pesto does not contain animal-based ingredients like Parmesan cheese unless desired.
  • Freezing the sandwiches allows for convenient meal prep and quick breakfasts.
  • Add fresh tomato slices as a refreshing addition or customize with other veggies or herbs.
  • Use a round cutter to get a perfectly shaped sandwich filling for easier assembly and eating.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/healthy-pesto-egg-breakfast-sandwich-recipe/