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
Units
Scale
- 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