This healthy vegetarian breakfast egg-sandwich recipe is a delicious way to use up pesto and fresh mozzarella cheese and it's ready in just 5 minutes. Source: EatingWell Magazine, March/April 2013

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Toast English muffin. Combine egg and roasted red pepper in a small (about 8-ounce) microwave-safe ramekin or bowl. Cover and microwave until the egg is set, about 1 minute. Spread pesto on 1 English muffin half, then top with cheese. Place the egg on the cheese. Top with the remaining English muffin half.


Nutrition Facts

362 calories; 14.8 g total fat; 6.2 g saturated fat; 210 mg cholesterol; 782 mg sodium. 244 mg potassium; 34.5 g carbohydrates; 4.6 g fiber; 6 g sugar; 20.6 g protein; 1160 IU vitamin a iu; 3 mg vitamin c; 58 mcg folate; 396 mg calcium; 3 mg iron; 61 mg magnesium; 5 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made it with flat bread which shaved off 20 calories and a red pesto. Very delicious Read More
Rating: 5 stars
Tasty and fast breakfast I used Egg Beaters and it worked wonderfully. We also substituted the cheese but I think mozzarella would have been wonderful too. The amount of pesto is just perfect since the flavor is potent. I roasted my own red pepper so it took a bit longer than 5 minutes. My husband and I will definitely have these again! Pros: Easy to make filling and flavorful. Read More