Pesto, Mozzarella & Egg Breakfast Sandwich
From EatingWell: 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.
- 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
- 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.
Per serving: 362 calories; 15 g fat (6 g sat, 5 g mono); 210 mg cholesterol; 34 g carbohydrates; 5 g added sugars; 21 g protein; 5 g fiber; 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
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- Total Time
- 15 minutes or less
- Preparation/ Technique
- Ease of Preparation
- Type of Dish
- March/April 2013