Home » Pesto, Mozzarella & Egg Breakfast Sandwich
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.
Makes: 1 serving
Active Time:
Total Time:
Ingredients
- 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
- 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
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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Recipe Categories
- Ease of Preparation
- Easy
- Type of Dish
- Sandwich
- Total Time
- 15 minutes or less
- Ethnic/Regional
- American
- Servings
- 1
- Health & Diet Considerations
- High calcium
- High fiber
- Main Ingredient
- Eggs
- Vegetarian, other
- Preparation/ Technique
- Microwave
- Meal/Course
- Breakfast
- Publication
- March/April 2013
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