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Pesto, Mozzarella & Egg Breakfast Sandwich

Servings: 1 Total time: 5 min


  • 1 whole-wheat English muffin, toasted

  • 1 large egg, lightly beaten

  • 2 tablespoons chopped roasted red pepper

  • 1/8 teaspoon ground black pepper

  • 1 teaspoon prepared pesto

  • 1 thin slice fresh mozzarella cheese, part skim milk, low-sodium


  1. Combine egg, roasted red pepper, and black pepper in a small microwave-safe bowl. Cover and microwave until the egg is set, about 1 minute.

  2. Spread pesto on 1 English muffin half, then top with mozzarella.

  3. Place the egg on the mozzarella. Top with remaining English muffin half. Enjoy!


No English Muffin: Use whole grain or whole wheat bread or a pita pocket.

No Mozzarella: Use Havarti or Swiss.

More Heat: Add red pepper flakes.

Leftovers: Keeps well for 1 day refrigerated or freeze leftovers for another day.

Photo & recipe credit:

Pesto, Mozzarella & Egg Breakfast Sandwich
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