Pesto Breakfast Sandwiches
Ingredients
- 4 large eggs
- ¼ tsp salt
- ¼ tsp crushed red pepper
- 8 slices whole wheat bread
- 4 slices part-skim mozzarella cheese
- 1 large Roma tomato, thinly sliced
- ¼ cup refrigerated reduced-fat pesto
Instructions
- Whisk together eggs, salt, and red pepper in a large bowl. Cook eggs in a large nonstick skillet over medium heat stirring occasionally until set. Remove from heat.
- Top 4 bread slices with eggs, cheese, tomato, and pesto; cover with remaining bread slices. Coat outsides of sandwiches with cooking spray.
- Wipe skillet clean. Cook sandwiches, in batches, in skillet over medium heat until bread is toasted and cheese is melted.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
333
|
333
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 20 | 20 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 737 | 737 |
Breakfast Meal Plan
This recipe selected from the eMeals Breakfast Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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