Arugula Pesto, Egg and Turkey Sausage Breakfast Sandwiches

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

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.

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