Pesto, Mozzarella & Egg Breakfast Sandwich

1 Review
From: EatingWell Magazine March/April 2013

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.

Ingredients 1 serving

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  • 1 whole-wheat English muffin
  • 1 large egg, lightly beaten
  • 3 tablespoons chopped roasted red pepper
  • 1 teaspoon prepared pesto
  • 1 thin slice fresh mozzarella cheese

Preparation

  • Active

  • Ready In

  1. 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 information

  • Per serving: 362 calories; 15 g fat(6 g sat); 5 g fiber; 34 g carbohydrates; 21 g protein; 58 mcg folate; 210 mg cholesterol; 6 g sugars; 5 g added sugars; 1160 IU vitamin A; 3 mg vitamin C; 396 mg calcium; 3 mg iron; 782 mg sodium; 244 mg potassium
  • Nutrition Bonus: Calcium (40% daily value), Vitamin A (23% dv), Zinc (18% dv), Iron (17% dv), Magnesium (15% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 1/2 vegetable, 2 medium fat meat, 1/2 fat

Reviews 1

March 17, 2013
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By: EatingWell User
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. Cons: NULL