Description

This low sodium pesto egg white breakfast sandwich is a light yet satisfying morning meal made with fluffy egg whites, fragrant pesto, melted mozzarella, and toasted English muffins. It’s easy to prepare, full of flavor, and perfect for busy weekdays or relaxed weekend brunches.

Ingredients

4 egg whites (or ½ cup liquid egg whites)

1 tablespoon salt-free pesto

¼ teaspoon black pepper

¼ teaspoon chili flakes (optional)

2 low sodium English muffins, halved

1 tablespoon unsalted butter

2 ounces fresh mozzarella cheese, sliced

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Instructions

Separate the egg whites and place them in a mixing bowl. Discard or save the yolks for another use.
Add the pesto, black pepper, and chili flakes to the egg whites. Whisk until fully combined.
Toast the English muffins until lightly golden and set aside.
Heat a skillet or non-stick pan over medium heat and melt the unsalted butter.
Pour the egg mixture into the pan and gently scramble, stirring occasionally, until the eggs are just set.
Place the scrambled pesto egg whites onto the bottom halves of the toasted English muffins.
Top each portion with a slice of fresh mozzarella.
Place the open sandwiches under a broiler for 3–4 minutes, or until the cheese is melted.
Add the muffin tops, slice if desired, and serve warm.

Prep Time: 5 min
Cook Time: 15 min