Arugula Pesto, Egg and Turkey Sausage Breakfast Sandwiches

Peppery arugula is the standout ingredient in these satisfying breakfast sandwiches. Warmed and then wrapped in foil, they're a great to-go breakfast option.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 2


Arugula Pesto

cups arugula
cup sliced almonds
small clove garlic, peeled
cup grated Parmesan cheese
cup olive oil


tablespoon vegetable oil
patties turkey breakfast sausage
Salt and pepper
tablespoon Arugula Pesto
slices provolone cheese
whole wheat English muffins, split, toasted

  • 1 In food processor, place arugula, almonds, garlic and Parmesan cheese. Cover; process with on-and-off pulses until coarsely chopped. With processor running, slowly pour in olive oil, processing until blended. Scrape pesto into container with lid. Store in refrigerator until ready to use.
  • 2 In 8-inch nonstick skillet, heat vegetable oil. Add sausage patties; cook until browned and meat thermometer inserted in center of patties reads 165°F. Remove sausage patties from skillet; drain on paper towels.
  • 3 In small bowl, beat eggs well with whisk. In same skillet over medium-low heat, add eggs; sprinkle with salt and pepper to taste. Cook and stir egg to scramble, cooking until just about set. Stir in pesto; cook until set.
  • 4 Place 1 slice of provolone cheese on bottom halves of English muffins. Top each with sausage patty and eggs. Cover with top halves of muffins. Serve warm.

Expert Tips

This pesto recipe makes about 1 1/2 cups which means you have enough for breakfasts all week. Or, simply stir the pesto into cooked pasta or even mashed potatoes for a quick side dish.

If you don’t like peppery arugula, spinach makes a nice, mild substitute.

To make these sandwiches portable, wrap in foil. The foil will keep the sandwiches warm and the cheese melted, making this a great to-go breakfast option.