Pesto Egg Sandwich with Melty Mozzarella, Meal Prep

pesto egg sandwich on a parchment paper.

Pesto Egg Sandwich with Melty Mozzarella, Meal Prep

Mallory

If your mornings need something more exciting than plain eggs on toast, this Pesto Egg Sandwich is it! You get fluffy eggs, bright basil pesto, and melty shredded mozzarella tucked into a warm English muffin for the perfect balance of protein, carbs, and flavor. It’s meal-prep friendly, freezer-friendly, aaand a taste-bud friendly. 😉

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Prep Time 5

Cook Time 25

Course Breakfast

Cuisine American

Servings sandwiches

Calories 380 kcal

Equipment

1 9x13 inch baking dish

Ingredients

12 large eggs
½ cup cottage cheese
¼ cup milk
½ teaspoon garlic powder
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon black pepper
6 English Muffins
3 tablespoon pesto (½ tablespoon per sandwich)
1 cup shredded mozzarella cheese (~2 tablespoon per sandwich)

Instructions

Preheat the oven to 350°F (175°C) and prepare a 9x13 inch baking dish with an olive oil cooking spray to prevent the eggs from sticking. Add the eggs, cottage cheese, milk, and seasonings. Whisk until well combined. Bake in the oven for 20-25 minutes until the eggs are set in the middle. Cook time will vary depending on your oven.
When the eggs are done baking, let them cool at least 10 minutes. Then cut them into 12 evenly sized squares.
Toast the English muffins (optional). You can do this in the oven on a sheet pan at 375℉ (190°C) for 6-7 minutes cut side up. Coat the top of the English muffins with the pesto.
Layer the sandwich by stacking 2 egg squares and add the mozzarella cheese. Sometimes I add half the mozzarella between the egg squares. Top with the pesto coated top of the English muffin. Wrap each sandwich individually tightly in parchment paper. When ready to eat, remove from the paper and microwave for 1-2 minutes or heat in the oven at 350°F (175°C) for 5-10 minutes until cheese is melted.
Hint: if you don't like your breakfast sandwiches as thick, you can use just one square of the eggs in each sandwich and make 12 total!

Notes

Expert Tips

Be sure to spray your baking dish before pouring the egg mixture in so that it doesn't get stuck to the pan!
If you are freezing the breakfast sandwiches, wait to add your favorite toppings like avocado or hot sauce to the slice of bread after you re-heat them.

Storage

Refrigerator - Store the leftovers in the refrigerator for up to 3-4 days. Reheat in the microwave, oven, or air fryer.
Freezer - wrap them tightly in parchment paper or foil and store in a freezer-safe container in the freezer for up to 2 months. To avoid freezer burn, put the wrapped sandwiches in a freezer-safe bag or container.
To reheat, remove from the wrapping and heat in the microwave for 2-3 minutes or heat in the oven or toaster oven for 10-15 minutes at 350℉ (175°C) .

Dietitian Tip

While store-bought frozen breakfast sandwiches have their place in my kitchen, I prefer to meal prep my own when I have the time! Homemade breakfast sandwiches give you more control over the flavor so you can adjust them to your personal preferences. Another benefit of making this pesto breakfast sandwich at home is that they don't contain additives or preservatives that many store-bought versions do.

For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1 sandwichCalories: 380kcalCarbohydrates: 28gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 431mgSodium: 565mgFiber: 1g

Keyword 30 minutes or less, meal prep

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