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Arugula Pesto, Egg and Turkey Sausage Breakfast Sandwiches

  • Prep 20 min
  • Total 20 min
  • Servings 2

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. MORE + LESS -

Cindy Rahe Cindy Rahe
December 26, 2013

Ingredients

Arugula Pesto

3
cups arugula
1/2
cup sliced almonds
1
small clove garlic, peeled
1/2
cup grated Parmesan cheese
1/2
cup olive oil

Sandwiches

1
tablespoon vegetable oil
2
patties turkey breakfast sausage
3
eggs
Salt and pepper
1
tablespoon Arugula Pesto
2
slices provolone cheese
2
whole wheat English muffins, split, toasted

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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