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




Ingredient Checklist


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.


Nutrition Facts

362 calories; protein 20.6g; carbohydrates 34.5g; dietary fiber 4.6g; sugars 5.8g; fat 14.8g; saturated fat 6.2g; cholesterol 210.1mg; vitamin a iu 1160.3IU; vitamin c 2.7mg; folate 57.8mcg; calcium 395.6mg; iron 3mg; magnesium 61.2mg; potassium 244.3mg; sodium 782.3mg; thiamin 0.2mg; 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
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
Rating: 5 stars
I made it with flat bread which shaved off 20 calories and a red pesto. Very delicious Read More