Freezer friendly pesto, egg & cheese breakfast sandwiches are the perfect meal prep for busy mornings! They can be frozen or refrigerated, and then toasted until warm & crispy.
Pesto Breakfast Sandwiches
Meal prepping breakfast sandwiches has been so convenient for busy mornings. These pesto, egg and cheese sandwiches are a delicious way to pack in some protein and fiber off the morning, and are an easy grab & go option if you’re on the go.
Since you guys have been loving my broccoli, egg & cheddar sandwiches, I made a new variation with a mediterranean twist. These sandwiches are made with pesto, a feta omelette with bell peppers and red onion, and some shredded mozzarella cheese.
How to make Pesto, Egg and Cheese Breakfast Sandwiches
- First, prepare the omelette. Saute the pepper and onion until soft, add in the whisked eggs and feta cheese, then cook the omelette for about 5-7 minutes until cooked through
- Assemble your sandwiches with pesto, a slice of the omelette and shredded cheese
- Wrap each sandwich in parchment paper or foil, then refrigerate for up to 3 days or freeze for 1-2 months
How to store and reheat your breakfast sandwiches
- Refrigerate: You can refrigerate the sandwiches for up to 3 days. To reheat, bake them on 350 F for 5 minutes, until the cheese is melted, or microwave on high for 1.5-2 minutes. The oven adds a nice crisp to the bread, so I prefer that method
- Freeze: the sandwiches can be frozen for 1-2 months. I suggest defrosting overnight in the fridge and then following the above warming instructions. To heat from frozen, microwave the frozen sandwiches for 1 minute, and then bake them for 5 minutes on 350 F
These sandwiches are so delicious, easy to make, and the perfect balanced meal prep. I can’t wait for you to try them!
Other make-ahead breakfasts you’ll love:
Broccoli Egg and Cheese Breakfast Sandwiches
Freezer-friendly Breakfast Burritos
Caramelized Banana Overnight Oats
Pesto Egg Breakfast Sandwiches
Ingredients
- 6 English muffins
- 6 eggs
- 1/4 red onion, diced
- 1 bell pepper, diced
- 1/4 cup feta cheese
- 1/2 cup shredded mozzarella
- 1/4 cup pesto
- 2 tbsp olive oil
- Salt & pepper
Directions
- Heat a large skillet on medium/low heat then add in the olive oil. Add in the chopped onion and bell pepper and season lightly with salt & pepper. Cook the vegetables for about 5-7 minutes until soft.
- Whisk the eggs in a bowl and season with salt & pepper, then mix in the feta cheese. Pour the eggs over the vegetables and spread them around evenly. Depending on the pan used, you may need to spray the pan with cooking oil before adding the eggs.
- Let the omelette cook for about 3 minutes on medium heat, then flip to cook for an additional 3 minutes. For an easier flip, you can slice the omelette in half before flipping.
- Once the eggs are cooked through, divide them into 6 pieces. You won’t get perfectly round pieces, but you can cut smaller pieces and overlap them onto the bread.
- Layer your english muffins on a flat surface or cutting board. Spread pesto onto of the bottoms.
- Add a piece of the omelette to each english muffin bottom and then top with shredded cheese. Cover each sandwich with the tops of the english muffin.
- Wrap each sandwich in parchment paper or foil and keep them in an airtight container or ziplock bag.
- You can refrigerate the sandwiches for up to 3 days, or freeze for up to 1-2 months.
- To reheat: If refrigerated, bake on 350 F for about 5 minutes. If warming from frozen, microwave for 1 minute, then bake on 350 F for 5 minutes. You can also microwave them alone for 2 minutes on high, but the oven adds a nice crisp!
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