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Pesto Egg and Bacon Breakfast Sandwich
Print Recipe
The classic bacon, egg and cheese breakfast sandwich is given a delicious twist with the addition of flavorful pesto in this tasty breakfast recipe.
Course
Breakfast, Brunch, Sandwich
Cuisine
American
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Servings
1
breakfast sandwich
Calories
773
Author
Whitney Bond
Ingredients
3
slices
bacon
2
eggs
2
tbsp
milk
½
tsp
oregano
¼
tsp
kosher salt
¼
tsp
black pepper
2
slices
bread
2
tbsp
basil pesto
¼
cup
mozzarella cheese
shredded
Instructions
Place a large skillet on the stove over medium-high heat.
Add the bacon and cook for 6-8 minutes, then flip (depending on desired level of crispiness.)
Remove from the skillet and place on paper towels to drain the grease.
Add the eggs, milk, oregano, salt and pepper to a mixing bowl and whisk together.
Heat a medium skillet over medium-high heat.
When hot, add the eggs and scramble.
Toast the two slices of bread.
Spread 1 tbsp of pesto on one side of each slice.
Break the bacon slices in half, then stack the bacon on top of the pesto on one slice of bread.
Add the scrambled eggs on top of the bacon, then the shredded mozzarella.
Top with the remaining slice of toast with pesto.
Nutrition
Calories:
773
kcal
|
Carbohydrates:
34
g
|
Protein:
33
g
|
Fat:
54
g
|
Saturated Fat:
18
g
|
Cholesterol:
398
mg
|
Sodium:
1903
mg
|
Potassium:
393
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
1270
mg
|
Calcium:
350
mg
|
Iron:
4
mg