Meal Prep Pesto Mozzarella Breakfast Sandwiches

I recently tried the pesto mozzarella breakfast sandwich from a popular coffee chain, and though it was delicious- I knew we could make a (healthier!) version, at home!

I started with a high-protein egg fritatta base, and with the addition of mozzarella and pesto, this might be my favorite breakfast sandwich I’ve ever made (bonus, it’s super filling and perfect to prep ahead!).

Try this with my homemade spinach almond pesto (or store bought for ease!

Pesto Mozzarella Breakfast Sandwiches
Makes 6

Ingredients:

High Protein Egg Frittata:

• 6 eggs
• 1 cup egg whites
• 1/2 cup cottage cheese
• 1/4 tsp sea salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• dash cracked black pepper
• 1/2 cup shredded monterey jack cheese (cheddar works here, too)
• cooking spray as needed

For sandwiches:

• 1 ball mozzarella, sliced into 6 rounds
• 1/3 cup pesto (6 tbsp)
• 6 english muffins or small ciabatta buns, split

Instructions:

1. To prepare frittata, preheat oven to 350 and spray a 9×13″ pan with cooking spray.
2. Whisk eggs, egg whites, cottage cheese and all seasonings. Stir in shredded cheese.
3. Pour into pan and bake for 20-22 minutes until set. Remove and let cool.
4. While eggs are cooking, arrange english muffins on a baking sheet. Add 1 tbsp pesto to one side of each bun and the mozzarella to the other. If enjoying right away, broil for 1-2 minutes to melt cheese and lightly toast muffins before adding egg mixture.
5. Once cooled, slice frittata into six pieces and place on pesto side of english muffins. Top with cheese and remaining side of english muffin. Wrap in parchment (or foil if freezing). Reheat in the oven or air fryer (375 for 3-4 minutes).

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