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Pesto, Mozzarella & Egg Breakfast Sandwich

March/April 2013

Your rating: None Average: 4.3 (6 votes)

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.


Pesto, Mozzarella & Egg Breakfast Sandwich Recipe

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

  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

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


More From EatingWell

Recipe Categories

Meal/Course
Breakfast
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
Publication
March/April 2013

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