Description
This Healthy Pesto Egg Breakfast Sandwich combines fluffy baked eggs, fresh pesto, and melted mozzarella cheese on whole-grain English muffins. It’s an easy, nutritious, make-ahead breakfast option perfect for busy mornings or meal prepping. The sandwich can be served immediately or stored frozen for convenience, making it a versatile and satisfying start to your day.
Ingredients
For Breakfast Sandwich
- 6 eggs
- ½ cup egg whites (about 4 egg whites)
- 1 tablespoon milk or milk alternative
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 whole-grain English muffins, sliced in half
- 4 tablespoons pesto (homemade or store-bought)
- ½ cup shredded mozzarella cheese
- Fresh tomato slices (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare an 8×8 inch baking dish by lining it with parchment paper or spraying it well with cooking spray for easy removal of the eggs.
- Mix Eggs: In a medium bowl, whisk together the 6 eggs, ½ cup egg whites, 1 tablespoon milk, ¼ teaspoon salt, and ¼ teaspoon pepper until the mixture is well combined and smooth.
- Bake Egg Mixture: Pour the egg mixture into the prepared baking dish and bake for about 15 minutes or until the eggs are cooked through and no longer runny. Avoid overcooking to keep the eggs from becoming rubbery.
- Cool and Cut: Allow the baked egg mixture to cool for several minutes. Remove it from the pan using the parchment paper and cut into four equal squares or use a circular cookie cutter or a mason jar lid to cut out four circles for a better fit on the English muffins.
- Assemble Sandwiches: Place each egg piece on one 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 English muffin.
- Serve or Store: For immediate serving, bake the assembled sandwiches in the oven at 350°F for 5-10 minutes until the cheese melts and the English muffin edges are slightly crisp. To store, wrap the sandwiches individually and refrigerate or freeze for up to 1 month.
- Reheat Frozen: To reheat from frozen, thaw overnight in the fridge then reheat in the oven at 350°F for 10 minutes or microwave wrapped in a paper towel on medium heat until warmed through.
Notes
- If you have leftover homemade pesto, freeze it in ice cube trays and thaw as needed to add extra flavor to meals.
- Don’t overcook the egg layer during baking to avoid rubbery texture since it also heats again when assembling the sandwich.
- Cutting the eggs into circles is optional but helps the egg fit neatly inside the English muffin.
- Both homemade and store-bought pesto work well for these sandwiches.
- You can substitute English muffins with bagels or sandwich thins for variety.
- Using carton egg whites is a great option to avoid wasting yolks, but fresh egg whites also work fine.
- Lining the baking dish with parchment paper makes egg removal easier and cleaner.
- Thaw frozen sandwiches in the fridge overnight before reheating for best texture.
- Microwave reheating instructions: unwrap sandwich, wrap in paper towel, defrost 1 minute at 50% power, flip, then heat for 30 seconds to 1 minute on high until hot.
- Oven reheating: reheat in a 350°F oven or toaster oven for about 10 minutes until heated through.
