Low Sodium Pesto Egg White Breakfast Sandwich
This delicious low sodium pesto egg white breakfast sandwich recipe is a light and flavorful morning meal, made with scrambled egg whites, salt-free pesto, and toasted English muffins. It’s hearty and satisfying, a great way to start the day.
Ready in just 15 minutes, this easy breakfast is wonderful for weekends or just to enjoy a quick morning meal before work. See our step-by-step photos below and make this easy breakfast today.
Want more low sodium breakfast ideas? Try our low sodium pancakes, low sodium eggs benedict, and our favorite low sodium quiche recipe.
I was inspired to make this low sodium recipe by a super yummy pesto egg sandwich I recently had at Starbucks. Their’s was much higher in sodium, but I loved the flavor and found it easy to make a quick version in our own kitchen for brunch.
I start by scrambling some eggs with pesto (I made a huge batch of low sodium pesto sauce this week) and then placing it on a toasted low sodium English muffin with a slice of fresh mozzarella cheese. It was cheesy, decadent, and had XX mg sodium per sandwich!
Why This Recipe Works
- It’s a hearty, herby, and tasty weekend brunch!
- Great to enjoy at home, or take on the go for a busy morning.
- A good vegetarian high-protein option for breakfast.
- Versatile – you can add your favorite toppings to this sandwich, see our suggestions below.
- Cooks of any skill level can make this dish by following our step-by-step photos and directions below!
Ingredients You’ll Need
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The lowest sodium English muffins I’ve been able to find are at Trader Joe’s! They have 70mg of sodium per muffin (for both their white and whole wheat muffins), making them a great low sodium choice for breakfast or for snacks!
TJ’s English muffins were one of my favorite products I highlighted in my Low Sodium Trader Joe’s Shopping Guide! If you don’t have a TJ’s near you, you may be able to find other brands of low sodium English muffins or even try your hand at making your own without salt.
I also make a quick low sodium pesto recipe with greens, lemon juice, walnuts, garlic, and olive oil which has a great flavor. And I topped the sandwich with mozzarella cheese, the kind that is packed in water for a great flavor addition that is low in sodium!
Add I used egg whites which I separated out from whole eggs. You could also use about 1/2 cup of store-bought egg whites (they come in a carton by the eggs) if desired.
Additions and Substitutions
If you don’t want to make your own pesto, you can use a store-bought variety that works with your nutritional needs.
Add toppings! Sliced tomatoes, wilted baby spinach, thinly sliced onion, roasted bell peppers, low sodium Hollandaise sauce, or a low sodium sausage patty would be fantastic additions to this breakfast sandwich!
You could also have a little fun, and use low sodium pancakes instead of the English muffin for the ‘bread.’ I haven’t tried this yet – but it’s on my brunch list 🙂
I found the chili flakes add a nice bit of spice, but you can omit them if you want a milder sandwich.
How To Make This Recipe
Step 1: Separate your egg whites – gently crack an egg in half, and gently pour the egg yolk between the two shell halves, letting the white fall into a bowl beneath. Discard yolks or set aside for another recipe.
Step 2: To the egg whites, add the pesto, chili flakes (if using), and black pepper. Scramble the eggs well and combine the pesto and egg whites together.
Step 3: Halve and toast your English muffins and set them aside.
Step 4: Heat a skill or non-stick pan, melt the unsalted butter, and pour the pesto and egg white mix in to cook.
Step 5: Using a spatula, gently scrape the bottom of the skillet, turning the eggs over until they are all cooked.
Step 6: Assemble the sandwich: take the English muffin bottoms, and add half the pesto eggs to each. Top with a 1-ounce slice of mozzarella cheese.
Step 7: Place the egg and mozzarella sandwiches under the oven’s broiler for 3-4 minutes until the cheese has melted.
Step 8: Add the English muffin top, slice if desired, and enjoy hot!
Recipe FAQs
If you can’t find low sodium English muffins, you can use low sodium bread, low sodium bagels, or even low sodium pancakes as the base of this breakfast sandwich. Or enjoy the pesto eggs in a corn tortilla or lettuce wrap!
Fresh mozzarella, shredded Swiss cheese, gruyere, or cream cheese are all great options for this low sodium breakfast sandwich recipe.
If you have a leftover sandwich, you can store it in an airtight container or in plastic wrap, and refrigerate for up to 2 days.
Expert Tips
- You can serve these as true breakfast sandwiches, or enjoy them open-faced (with eggs and mozzarella on each English muffin half)! They are a great low sodium vegetarian breakfast option.
- Use whole eggs instead of just egg whites, if desired.
- Or use fried eggs instead of scrambled and spread the pesto on the English muffins.
- Make these ahead! You can prep 2 or more sandwiches, wrap them in plastic wrap, and store them in the refrigerator for 2 days or in the freezer for up to a month. Great for meal prep too. Heat well before serving!
More Easy Low Sodium Breakfasts
- Low Sodium Hash Browns Recipe
- Low Sodium Blueberry Muffins Recipe
- No-Salt Cottage Cheese Salad
- Low Sodium Tropical Fruit Smoothie Recipe
- Low Sodium Yogurt Bowl with Granola Recipe
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Pesto Egg White Breakfast Sandwich
Equipment
- Mixing Bowl
- Skillet or Non-Stick Pan
Ingredients
- 4 egg whites or 1/2 cup egg white mix
- 1 tablespoon pesto
- ¼ teaspoon chili flakes
- ¼ teaspoon black pepper
- 2 low sodium English muffins
- 1 tablespoon unsalted butter
- 2 ounces fresh mozzarella sliced
Instructions
- Separate your egg whites – gently crack an egg in half, and gently pour the egg yolk between the two shell halves, letting the white fall into a bowl beneath. Discard yolks or set aside for another recipe.
- To the egg whites, add the pesto, chili flakes (if using), and black pepper. Scramble the eggs well and combine the pesto and egg whites together.
- Halve and toast your English muffins and set them aside.
- Heat a skill or non-stick pan, melt the unsalted butter, and pour the pesto and egg white mix in to cook.
- Using a spatula, gently scrape the bottom of the skillet, turning the eggs over until they are all cooked.
- Assemble the sandwich: take the English muffin bottoms, and add half the pesto eggs to each. Top with a 1-ounce slice of mozzarella cheese.
- Place the egg and mozzarella sandwiches under the oven’s broiler for 3-4 minutes until the cheese has melted. Add the English muffin top, slice if desired, and enjoy hot!
Notes
- You can serve these as true breakfast sandwiches, or enjoy them open-faced (with eggs and mozzarella on each English muffin half)!
- Use whole eggs instead of just egg whites, if desired.
- Or use fried eggs instead of scrambled and spread the pesto on the English muffins.
- Make these ahead! You can prep 2 or more sandwiches, wrap them in plastic wrap, and store them in the refrigerator for 2 days or in the freezer for up to a month. Heat well before serving!
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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