These breakfast sandwiches with scrambled eggs, fresh basil pesto, and mozzarella take under 10 minutes to make. You can easily wrap the sandwich and take it as a to-go breakfast, or make them for the whole family in the morning before everyone leaves the house.

If you love sandwiches and wraps for breakfast, take a look at these smoked salmon English muffin sandwiches, these loaded bagel sandwiches, these breakfast wraps, and these breakfast panini.

close up stacked view of egg, tomato, mozzarella, and pesto sandwich served on a white plate against a black background

Ingredients

To make 4 sandwiches, you’ll need the following:

English muffins – 4 English muffins
Pesto – 2 tbsp fresh basil pesto
Eggs – 5 large eggs
Butter – 2 tbsp butter
Salt – a pinch of flaky sea salt
Mozzarella – 8 oz fresh mozzarella (two 4oz mozzarella balls)
Tomato – 1-2 large tomatoes for 8 thin slices of tomatoes (2 per sandwich)

Prep Notes:

Slice the tomato into thin slices and season them with a pinch of salt.
Slice the mozzarella balls into thick slices (about 2-3 slices per sandwich).
Pesto – I usually make a big batch of pesto to use throughout the week in various recipes. If making the pesto at the same time, add an extra 5-10 minutes to the prep time.

Step-by-Step Instructions and Photos

Step 1. Toast. Toast the English muffin halves. You can use a regular toaster. For extra flavor, you could toast them in a pan over medium-high heat with a bit of butter until lightly golden.

Step 2. Eggs. Whisk the eggs with a pinch of salt. Cook the scrambled eggs to your preference. For sandwiches like this one, I like making the scrambled eggs in big curds and fluffy, almost like mini omelets. To do that, to a frying pan over medium-high heat, add the butter. When the butter is melted, add the whisked eggs. As soon as they start to set on the edges, push them to the center using a rubber spatula and gently fold over. Make sure they don’t burn on the bottom.

overhead view of eggs being whisked in a white bowl

Step 3. Assemble. Assemble the sandwiches. Spread pesto on both sides of the English muffin (about 1/4 tbsp each side). On the bottom half, add the mozzarella slices and season with a pinch of salt. Top the mozzarella slices with the scrambled eggs/mini omelets. On the top one, add the tomato slices (already seasoned with a pinch of salt).

top down view of assembly board for the sandwich showing halved muffins, sliced tomatoes, torn mozzarella, pesto, and scrambled eggs ready to be assembled into sandwiches

Put the top half of the English muffin over the eggs.

overhead view of two rectangular white plates, with four halves of muffin on each, two with tomato and pesto and two other halves with mozzarella and scrambled egg

Serve immediately before the eggs get cold. If taking the sandwich to go or if struggling to keep the fillings together while eating, see how to wrap them here. You can wrap the sandwich in parchment paper and then cut it in half. First, get a square piece of parchment paper, and then place the sandwich in a corner. Then fold the paper over the sandwich from the corner on a diagonal until it’s all wrapped. Then, tuck the flaps under the sandwich or use a piece of tape to tape the paper flaps to each other. Cut it in half using a serrated knife.

egg, mozzarella, and pesto sandwich on a white plate, placed in front of a rectangular plate with three other egg, mozzarella, and pesto sandwiches placed next to each other, all against a dark background

This is a great way to start your morning. If you make these sandwiches and love them, let me know in a review below.

Printable Recipe Card