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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2013

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Ingredients

Ingredient Checklist

Directions

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.

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Nutrition Facts

362 calories; protein 20.6g 41% DV; carbohydrates 34.5g 11% DV; exchange other carbs 2.5; dietary fiber 4.6g 18% DV; sugars 5.8g; fat 14.8g 23% DV; saturated fat 6.2g 31% DV; cholesterol 210.1mg 70% DV; vitamin a iu 1160.3IU 23% DV; vitamin c 2.7mg 5% DV; folate 57.8mcg 15% DV; calcium 395.6mg 40% DV; iron 3mg 17% DV; magnesium 61.2mg 22% DV; potassium 244.3mg 7% DV; sodium 782.3mg 31% DV; thiamin 0.2mg 23% DV; added sugar 5g.

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
02/20/2018
I made it with flat bread which shaved off 20 calories and a red pesto. Very delicious Read More
Rating: 5 stars
03/17/2013
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