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+ servings
pesto egg breakfast sandwiches with pesto in the background

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!
Prep Time 5 mins
Cook Time 5 mins
Course Breakfast, brunch
Cuisine American
Servings 2 people


  • 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)


  • 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.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

Tried this recipe?Tell me how it was!