Few breakfasts can beat eggs with melted cheese and some sort of salty, meaty goodness sandwiched between two toasty English muffin halves. There are endless options to be had at many a drive-thru window or deli counter, and while those options are delicious, they are not always the most healthful. Since I like to begin most days on a lighter, fuel-for-the-day kind of note, versus a greasy, gut-bomb, I like to craft my own breakfast sandwiches in the comfort of my own kitchen. Not only are they healthier and just as filling, they can be endlessly customized, and are just as easy to transport as the take-out versions.
This breakfast sandwich combines softly scrambled eggs with peppery, bright arugula-pesto and lean turkey breakfast sausage, plus cheese (of course), all sandwiched between two toasty, whole-wheat English muffin halves. Wrapped up in a bit of foil, these sandwiches are ready to go with you as you tackle the day, whether you’re bussing, commuting or simply saddling up in front of your home-office computer.
Pesto always seems elegant to me, but it couldn’t be simpler to make. I love this arugula pesto in all sorts of dishes, not just this sandwich. It’s great with pasta, potatoes, or even as a spread on a favorite deli sandwich. This is good news for you, as you’ll definitely have some leftover! It comes together quickly, with a few handfuls of arugula, a bit of garlic, almonds, Parmesan cheese and olive oil.
All of the ingredients, save for the olive oil, get chopped up finely in the food processor. It’s so green, fragrant and lovely!
Once the pesto is made, all you have to do is cook some turkey sausage, toast up those English muffins, scramble your eggs with a swirl of that flavorful pesto, and layer it all up with some cheese into a champion of breakfast sandwiches. Wrap it up in foil and you’re ready to face the day!