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–+ servings
A stack of three pesto breakfast sandwiches.
Course Breakfast

Healthy Pesto Egg Breakfast Sandwich

By: Elysia Cartlidge
Servings 4 breakfast sandwiches
This healthy pesto breakfast sandwich is the perfect make ahead breakfast option for busy mornings! Not only is it loaded with flavor, but it can also be made in advance for a quick and easy breakfast on the run. Best breakfast sandwiches ever! {Vegetarian, can be made dairy-free and gluten-free}
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

For Breakfast Sandwich

  • 6 eggs
  • ½ cup egg whites or about 4 egg whites
  • Splash of milk or milk alternative about 1 tablespoon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 whole-grain English muffins or these Low Carb Bagels (sliced in half)
  • 4 tablespoons pesto (can use homemade or store-bought)
  • 1/2 cup shredded mozzarella cheese
  • Fresh tomato slices optional

Instructions

  • Preheat oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper or spray well with cooking spray.
  • In a medium-sized bowl, whisk together the eggs, egg whites, milk, salt and pepper.
  • Pour mixture into the prepared baking dish. Bake for 15 minutes or until egg mixture has cooked through and is no longer runny.
  • Once egg mixture has baked, allow it to cool for several minutes.
  • Remove the egg mixture from the pan and cut into four squares of equal size or use a circular cookie cutter or the lid of a mason jar to cut out four circles from the egg mixture.
  • Place each egg square or circle on the four English muffin halves and spread one tablespoon of pesto evenly over top of each egg. Evenly divide the shredded cheese among the breakfast sandwiches. Top with other English muffin half and bake immediately or place in fridge or freezer for later use.
  • If serving right away, place in oven at 350 degrees F for 5-10 minutes or until cheese has melted and English muffin is slightly crispy. If freezing for later, do not heat the breakfast sandwiches. Instead, wrap them in parchment or wax paper and place them in a resealable freezer bag. Freeze for up to 1 month.

Notes

  • If you make your own homemade pesto and have some left over, you can freeze it in an ice cube tray or these Souper cubes and pop out the pesto cubes and allow them to thaw to use for various meals whenever some extra flavoring is required. 
  • Be sure to not overcook the egg mixture in the oven since it will cook for some additional time when you’re heating up the breakfast sandwiches. Just cook until the egg mixture until the centre is set and no longer runny. If you cook it for too long, the egg may be too rubbery.
  • This step is totally optional, but if you want the egg to better fit in the English muffin, I like to cut the egg mixture into circles using a circular cookie cutter or lid of a mason jar. If you prefer not to use these, you can simply cut the egg mixture into 4 squares and place on each English muffin half. They may stick out of the English muffin a bit more, but it’s still equally tasty.
  • You can use store-bought or homemade pesto for these breakfast sandwiches. I usually like to make up a batch of homemade pesto in advance so I can just spread on the breakfast sandwiches when ready to prepare, but store-bought is a convenient option as well.
  • If you want to switch it up, you can also make these breakfast sandwiches on bagels or sandwich thins as well.
  • You can either use the actual egg white from the whole egg or purchase a carton of egg whites. I prefer the latter option so I don't waste the yolks, but it's a personal preference.
  • I highly recommend lining the baking pan with parchment paper before adding the egg mixture. It helps to prevent sticking and makes it SO much easier to remove the egg mixture from the pan once cooked.
  • For best results when serving these breakfast sandwiches from frozen, it's best to let them thaw in the fridge overnight first before reheating.
  • To reheat in microwave: Unwrap the sandwiches from the parchment or wax paper and wrap the sandwich in a paper towel. Defrost for 1 minute on warm on 50% power. Flip the sandwich over and continuing to warm in the microwave for 30 seconds-1 minute on high power, or until warmed through.
  • To reheat in oven: Place in regular oven or toaster oven at 350 F for about 10 minutes or until warmed through.

Nutrition

Calories: 326kcalCarbohydrates: 25gProtein: 20gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 258mgSodium: 570mgPotassium: 273mgFiber: 4gSugar: 6gVitamin A: 757IUCalcium: 286mgIron: 3mg
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