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Arugula Pesto, Egg and Turkey Sausage Breakfast Sandwiches

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By Cindy Ensley
Created Dec 26, 2013
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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.

Arugula Pesto, Egg and Turkey Sausage Breakfast Sandwiches

  • Prep Time 20 min
  • Total 20 min
  • Servings 2
  • Ingredients 12
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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