Mozzarella and Egg Breakfast Sandwich

Mozzarella and Egg Breakfast Sandwich

For an easy, healthy egg breakfast sandwich, try this one made with roasted peppers, basil, and mozzarella cheese.  For easy meal prep, make 6 or more of these on Sunday and store them in the freezer wrapped individually in parchment paper and then in a zip-lock bag.  To thaw, simply pull one out and place in the Microwave on Defrost for 1 minute (Courtesy of Beachbody)
 Servings: 1 sandwich


  • 1 large egg
  • 4 large egg whites
  • 1 Tbsp reduced-fat (2%) milk
  • Nonstick cooking spray
  • 2 Tbsp chopped jarred roasted red bell pepper
  • 2 Tbsp chopped fresh basil
  • ground black pepper (to taste; optional)
  • 1 slice part-skim mozzarella cheese (½ oz)
  • 1 whole-wheat English muffin , split, toasted


  1. Combine egg, egg whites, and milk in a medium bowl; whisk to blend. Set aside.

  2. Heat small nonstick skillet, lightly coated with spray, over medium-low heat.
  3. Add eggs; cook, stirring occasionally, for 2 to 3 minutes.
  4. Add roasted red bell pepper and basil. Season with pepper if desired; cook for 1 to 2 minutes, or until set.
  5. Top muffin half with cheese, eggs, and second muffin half.