This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.
These Cheesy Pesto Egg Breakfast sandwiches are made for making in batches! Whether you’re hosting a brunch or meal prepping for the week, these bite-sized savory breakfast sandwiches are the perfect grab-and-go breakfast.
Sweet Hawaiian rolls are stuffed with slices of fluffy pesto egg bake squares, mini breakfast sausage patties, gooey gouda cheese, and an extra spread of pesto. Once they’re assembled, each sandwich gets a quick toast on a hot, buttered skillet to melt the cheese and get the edges buttered and golden brown.
The savory layers between the sweet Hawaiian bun are an irresistable combo that will have you coming back for “just one more”! We love these for holiday brunches, weekend hosting, or whenever you need to feed a large group for breakfast. They will make breakfast feel a bit more special without taking up too much time in the kitchen. Set them out on a platter for everyone to serve themselves or meal prep ahead of time to grab straight from the fridge.
Why You’ll Love These Pest Egg Breakfast Sandwiches
- They’re great for feeding a crowd. If you are hosting holiday brunches or have friends and family in town for the weekend, these sandwiches are a yummy, easy breakfast to bake. They will make breakfast feel a little more special without a lot of extra work.
- Meal-prepping-friendly! Make these sandwiches ahead of your busy work week and have a couple ready to grab-and-go for breakfast each morning.
- Taste like your local cafe favorites! A lot of our breakfast sandwiches and baked goods are inspired by some of our cafe favorites. These taste just as good as a sandwich you would pick up from your local bakery – and the best part is, they are super easy to make!
Ingredients You’ll Need
- Eggs
- Egg whites
- A jar of basil pesto
- Ground breakfast sausage
- Sliced gouda cheese
- Hawaiian rolls
How to Make These Cheesy Pesto Egg Breakfast Sandwiches
Step 1. Preheat oven and make pesto egg bake.
Start by preheating the oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick cooking spray. Set this to the side while you whisk together the pesto egg bake.
Cooking the pesto eggs in a large baking dish is a super easy hack we use for breakfast sandwiches. Everything goes in the pan and is sliced once cooked. It’s super simple to make.
In a large bowl, whisk together eggs, egg whites, and some pesto sauce until combined. Pour the egg mixture into a baking dish and cook the pesto eggs for 20-25 minutes until they are cooked through the center.
If you see some jiggly, gooey parts in the center, cook them for 3-5 more minutes and check them again before removing them from the oven.
Once the eggs are baked, remove them from the oven and let them cool for about 10 minutes before slicing.
Step 2. Make mini breakfast sausage patties.
While the pesto eggs are in the oven, heat a skillet to cook the breakfast sausage patties. Pinch off pieces of ground sausage and form small sausage patties. You don’t want them to be too big because the Hawaiian rolls are fairly small. They should be about a couple of inches wide.
Cook 4-5 sausage patties at a time. Depending on the size of your skillet, you may be able to cook more. Cook each side for about 5 minutes before flipping over. Once they are cooked through and have reached an internal temperature of 165°F, remove them from the skillet and place them on a paper towel-lined plate.
Tip: Don’t overcrowd the skillet with sausage patties. Cooking 4-5 at a time will leave enough room for flipping and help them to cook evenly.
Step 3. Slice egg bake into squares and assemble sandwiches.
Slice the egg bake into 15 squares. On the shorter side, split into 3 even sections, and on the longer side of the pan, cut it into 5 even sections to make 15 squares.
Slice the Hawaiian rolls in half and spread a small amount of pesto on the inside of the sandwich. Fill the sandwich with a couple of slices of cheese, a sausage patty, and a slice of the pesto egg bake. Continue assembling the sandwiches until you’ve used up all the egg bake slices.
Step 4. Toast sandwiches to melt cheese and serve warm!
When you have all the sandwiches assembled, it’s time to toast them! Toasting them will give the top and bottom of the buns a crisp edge and melt the cheese.
Heat a skillet over medium-low heat and butter the skillet. Place 3-4 sandwiches in the skillet at atime and toast them for 2+3 minutes on each side before flipping over.
Tip: If you see the tops and bottoms of the sandwiches are browning too soon, before the cheese is melted, reduce the heat a bit.
Tips for Making Cheesy Pesto Egg Sandwiches
- Grease the baking dish before baking the eggs. Before you add the eggs to the pan, generously grease the bottom, edges, and corners with some butter before pouring the egg bake in the pan. This will make the eggs super easy to remove once they are baked and sliced.
- Don’t overbake the eggs. You don’t want to have dry, rubbery eggs. Bake until the center of the eggs is just set. Once your reomve them from the oven, they will continue to bake a bit more as they set.
- Generously butter the skillet before toasting the sandwiches. This will give you delicious, buttery, golden-brown toast on the top and bottom.
- Toast the sandwiches low and slow. Once the sandwiches are assembled, toast the sandwiches on medium-low heat. This will give the rolls time to melt the gouda cheese without burning the bread. Gently press the sandwiches with a spatula as they cook to create a crispy, golden topping.
Recipe FAQ
How to store and reheat leftover breakfast sandwiches
Individually wrap sandwiches in plastic wrap or parchment paper and store in the fridge in an airtight container or sealable bag.
Reheat the refrigerated sandwiches in a toaster oven or microwave until warm throughout and the cheese is melty.
More yummy breakfast recipes to try:
Cheesy Pesto Egg Breakfast Sandwiches
- Total Time: 60 minuts
- Yield: 12–16 servings 1x
Description
Sweet Hawaiian rolls meet savory pesto eggs, gooey cheese, and extra pesto sauce in these breakfast sandwiches that make an ordinary morning feel a little more special. Make a batch ahead for easy, delicious breakfasts all week!
Ingredients
- 6 eggs
- 1 1/2 cups egg whites
- 4 tbsp pesto
- 1 lb breakfast sausage
- Sliced Gouda cheese
- 1 package of Hawaiian rolls
Instructions
- Preheat oven to 350ºF. Butter a 9×13-inch sheet pan.
- In a medium bowl, whisk together egg whites, eggs, and pesto.
- Pour the egg mixture into the buttered sheet pan. Sprinkle the top of the uncooked egg with feta cheese and bake for 20-25 minutes until cooked through.
- While the eggs are cooking, heat a skillet over medium heat. Form sausage into small patties and cook on each side for 4-5 minutes until they are cooked through. Use a thermometer to check the temperature as they cook. Once they reach an internal temperature of 165ºF you can remove them from the skillet.
- Slice the egg bake into 12-16 squares. Slice gouda cheese slices into fourths so that you have 4 small squares of cheese.
- Fill each sandwich with a slice of pesto egg, extra spread of pesto (optional), a couple of slices of cheese, and a sausage patty.
- Heat another skillet over medium-low heat and add some butter to the skillet. Pan-sear the top and bottom of each sandwich for a couple of minutes on each side to brown the tops and bottoms and melt the cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
