Add a seasonal twist to your morning meal-prep routine by making these flavorful Tomato Goat Cheese Breakfast Sandwiches with Kale Pesto. You can make a big batch on Sunday, and then you’ll have a quick, easy, and healthy breakfast all week long. The flavors are fresh and perfect for summer.
Breakfast is one of those meals I’m bound to blow off if I don’t already have something prepped and ready to go in the morning. I make a lot of baked oatmeal cups, but lately I’ve been loving breakfast sandwiches. These vegetarian Tomato Goat Cheese Breakfast Sandwiches with Kale Pesto are packed with fresh summer flavors and always give me a good reason to get out of bed in the morning. They’re great for meal prep or breakfast with friends!
Why You’ll Love These Seasonal Breakfast Sandwiches
- Great for summer – If you’re growing fresh basil, kale, and cherry tomatoes in your garden, this is the perfect way to enjoy them! These breakfast sandwiches are packed with bright flavors that scream summer. Even better if you’re able to enjoy them outdoors.
- Packed with flavor – A lot is going on in terms of flavor with these sandwiches, but I promise it all works great together. The cherry tomatoes are sweet, the goat cheese is tangy, and the kale pesto adds an earthy freshness that helps balance everything out.
- Meal Prep Friendly – This recipe is great for serving at breakfast with friends, but I also really love it for meal prep. It’s easy to cook and assemble a big batch on Sunday for easy, grab-and-go breakfasts all week long. I just pop them in the microwave for 25 seconds, and they taste great.
Why Your Body Will Love These Breakfast Sandwiches
- Eggs – Eggs are a complete protein, which means they contain all nine essential amino acids the body needs to grow, develop, and repair itself. A diet rich in eggs can help improve muscle health and decrease malnutrition.
- Kale – Kale is considered a superfood because it’s packed with a variety of vitamins and nutrients. Dark, leafy greens are essential to include in our diets, and kale is a great way to do so. Kale contains four times more vitamin C than spinach and twice the amount of selenium.
- Tomato – Tomatoes are high in both antioxidants and vitamin C, which help support the immune system. The lycopene in tomatoes can help reduce bad cholesterol and prevent artery blockages by inhibiting cholesterol synthesis and increasing the breakdown of LDL.
Vegetarian Breakfast Sandwiches with Kale Pesto Ingredients
- English Muffins – English muffins work great for this recipe, and are usually what I use when making breakfast sandwiches. However, you can also use bagels, toast, or even a tortilla to wrap the ingredients.
- Tomatoes – I made burst cherry tomatoes with garlic for these breakfast sandwiches. It doesn’t require much time or ingredients, but it adds a ton of flavor. You could also use a raw slice of tomato if you want to save time.
- Eggs – I used regular eggs for this recipe, but a vegan scrambled egg substitute also works great. When using real eggs, I typically use about one egg per sandwich, but you can always add more if you prefer. Scrambled egg whites can also be used.
- Goat Cheese – I love the flavor of goat cheese and enjoy it with scrambled eggs, but feel free to use your preferred cheese instead. Feta or mozzarella are great options.
- Pesto – I prefer to use my homemade kale pesto for this recipe, but any type of pesto will work. You can purchase it at the store or make it yourself.
How To Make Tomato Goat Cheese Breakfast Sandwiches
- Prepare the kale pesto. This can be done up to four days in advance. Heat a large skillet over medium heat and add one tablespoon olive oil and the minced garlic. Cook garlic until fragrant and just starting to turn golden brown, 30-60 seconds. Next, add in the cherry tomatoes and a pinch of salt.
- Stir everything together and cook the tomatoes until they start to burst open and become jammy, 10-15 minutes, stirring frequently. Set tomatoes aside until ready to use.
- Crack all the eggs into a bowl and whisk until well combined. Heat a large pan over medium heat and grease well with oil or butter. Once the pan is hot, pour in the eggs and cook until the eggs are scrambled to your desired doneness. Crumble the goat cheese, turn the heat off, and cover for about 5 minutes to allow the goat cheese to soften.
- Toast the English muffins in a toaster or oven. To the bottom of each English muffin, spread about 1 Tablespoon of kale pesto and top with one serving of scrambled eggs and a big spoonful of the cherry tomatoes. Place the top of the English muffin on and enjoy immediately, or allow to cool, then wrap each in foil or plastic wrap. Refrigerate breakfast sandwiches for up to 5 days. Reheat in the microwave or the oven.
Recipe Frequently Asked Questions
- Make this recipe gluten-free by using your favorite gluten-free English muffins.
- Make this recipe vegan by using a vegan egg and a vegan cheese substitute.
- Do you have to use the kale pesto? No, you can use any pesto you like on these breakfast sandwiches.
- How many sandwiches does this recipe make? It makes six sandwiches, but you can easily make fewer or more, depending on how many you need.
- Can this recipe be prepped ahead of time? Yes, it is perfect for meal prep. Prepare a batch of breakfast sandwiches, wrap them in foil or plastic wrap, and store in the refrigerator for up to five days. Reheat in the microwave or oven.
- Can egg sandwiches be frozen? Yes, this recipe is freezer-friendly, although it may become slightly soggy when defrosted due to the cooked tomatoes and pesto sauce.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Easy Vegetarian Breakfast Recipes?
High-Protein Vegetarian Breakfast Sandwiches
Creamy Peanut Butter and Jelly Overnight Oats
Potato, Egg, and Cheese Breakfast Tacos
Print
Tomato Goat Cheese Breakfast Sandwiches with Kale Pesto
- Total Time: 40 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
Add a seasonal twist to your morning meal prep routine by making these flavorful Tomato Goat Cheese Breakfast Sandwiches with Kale Pesto. You can make a big batch on Sunday and then you’ll have a quick, easy and healthy breakfast all week long. The flavors are fresh and perfect for summer.
Ingredients
- 1/2 cup kale pesto, or regular pesto
- 1 tablespoon olive oil
- 2–4 cloves garlic, minced
- 2 cups cherry tomatoes
- 6 large eggs
- 2.5 oz goat cheese
- 6 English muffins, toasted
- Salt and black pepper
- Cooking spray
Instructions
- Prepare the kale pesto. This can be done up to 4 days in advance. Heat a large skillet over medium heat and add in one tablespoon olive oil and the minced garlic. Cook garlic until fragrant and just starting to turn golden brown, 30-60 seconds. Next, add in the cherry tomatoes and a pinch of salt.
- Stir everything together and cook tomatoes until they’re starting to burst open and getting jammy, 10-15 minutes, stirring frequently. Set tomatoes aside until ready to use.
- Crack all of your eggs into a bowl and whisk until combined. Heat a large pan over medium heat and grease well with oil or butter. Once pan is hot, pour in the eggs and cook until eggs are scrambled to your desired doneness. Crumble on the goat cheese, turn the heat off and cover for about 5 minutes to allow goat cheese to soften.
- Toast the english muffins in a toaster, or oven. To the bottom of each english muffin, spread about 1 tablespoon of kale pesto and top with one serving of scrambled eggs and a big spoonful of the cherry tomatoes. Place the top of the english muffin on and enjoy immediately, or allow to cool then wrap each in foil or plastic wrap. Refrigerate breakfast sandwiches for up to 5 days. Reheat in the microwave or the oven.
Notes
This recipe makes 6 breakfast sandwiches, but can easily be adapted to make more or less.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Breakfast, Vegetarian
- Method: Stovetop
- Cuisine: American
Leave a Reply