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
Scale
- 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
