Looking for a make-ahead breakfast that’s as satisfying as it is delicious? These Pesto Egg Breakfast Sandwiches are the perfect solution! Prep them ahead of time for busy mornings when you need a wholesome meal in minutes. The fluffy egg squares, infused with kale and creamy cheeses, pair perfectly with the rich pesto, caramelized onions, and melty mozzarella, all tucked into a soft ciabatta roll. Wrap them up and store them in the fridge or freezer—when it’s time to eat, just heat and enjoy a gourmet breakfast without the fuss!
Pesto Mozzarella Egg Sandwich
Ingredients:
- 12 eggs
- 1/4 cup milk
- 1 cup finely chopped kale
- 1 tsp salt
- 1/2 tsp pepper
- ½ tsp garlic powder
- ½ cup cottage cheese
- ½ cup gruyere cheese
- 8 ciabatta rolls, cut in half
- 1 cup caramelized onions
- 8 slices mozzarella cheese
- Jar of pesto
Directions:
- Preheat oven to 350 degrees. grease a 9 x 13 pan with olive oil spray, or use parchment paper.
- Add eggs, milk, cottage cheese, gruyere cheese and seasonings to blender. Blend for about 1 minute or until fluffy. Stir chopped kale into egg mixture. Pour mixture into baking pan. Cook for about 20 minutes. Let cook for about 10 minutes and cut into 8 squares.
- Spread an even layer of pesto onto each ciabatta roll, followed by caramelized onions, a slice of mozzarella cheese and an egg square. Place top on roll. Wrap tightly with butcher paper, or saran wrap.
- When ready to heat, place in the air fryer for 3-4 minutes, or microwave for one minute.
- Enjoy!
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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