Pesto Egg Breakfast Sandwich
All you need is 5 ingredients to make the best Pesto Egg Breakfast Sandwich. Prepare these sandwiches in advance and place them in the freezer for the perfect make ahead breakfast!
Ingredients
- 4 eggs
- 1 tbsp unsweetened almond milk
- 2 tbsp grated parmesan cheese
- pinch of salt & pepper
- 2 heaping tbsp pesto (can be homemade or store bought)
- 2 whole grain English muffins I love THESE!
- olive oil (for greasing pan)
Instructions
- Crack the eggs into a bowl. Add the almond milk, cheese, salt & pepper. Whisk well.
- Toast the English muffins.
- Spray olive oil in a pan on medium heat. Cook eggs to desired doneness. I prefer soft scrambled eggs which are more runny. I cook them on low heat to achieve this texture.
- Once the eggs are ready, it's time to assemble the breakfast sandwiches. Divide the eggs in half to ensure each breakfast sandwich has the same amount of scrambled eggs. Spread pesto on one side of the bread. Add the eggs on top and close up the sandwich. Repeat with the other English muffin.
- Enjoy! Notes can be found above regarding refrigeration, freezing and reheating.
Nutrition Facts
Pesto Egg Breakfast Sandwich
Amount Per Serving
Calories 258
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 0.04g
Polyunsaturated Fat 6g
Monounsaturated Fat 1g
Cholesterol 4mg1%
Sodium 318mg14%
Potassium 227mg6%
Carbohydrates 34g11%
Fiber 12g50%
Sugar 5g6%
Protein 11g22%
Vitamin A 79IU2%
Vitamin C 0.4mg0%
Calcium 357mg36%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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