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Pesto Egg Sandwich with Bacon and Provolone

pesto egg sandwich on a beige plate with an iced coffee
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Sometimes a Pesto Egg Sandwich is just the thing you need to start your day off right. It’s packed with protein and flavor! Plus its easy to make ahead to have ready in the freezer for a quick + nutritious breakfast on busy mornings.

  • Author: Becky Schmieg
  • Prep Time: 20
  • Cook Time: 5
  • Total Time: 25 minutes
  • Yield: 1 sandwich 1x
  • Category: breakfast

Ingredients

Units Scale
  • 4 ciabatta rolls
  • 1 tbsp butter, salted or unsalted is fine
  • 4 eggs, beaten
  • 8 slices of bacon, two slices per sandwich
  • 4 slices provolone cheese
  • about 1/3 cup pesto (about 1 tbsp per sandwich)
  • about 1/3 cup mayo (about 1 tbsp per sandwich)
  • 1 medium-sized tomato, sliced

Instructions

  1. Preheat the oven to 425F. 
  2. Arrange bacon slices on a baking sheet lined with parchment in an even layer. Cook in the oven for about 15 minutes, until golden brown. Remove from the baking sheet and transfer to a paper towel-lined plate until ready to use. 
  3. If making your own pesto, do that next. If using store-bought, go straight to step 4! 
  4. Heat a non-stick skillet over medium heat with butter. Once butter is melted and beginning to sizzle, add the beaten eggs and use a rubber spatula to continually pull eggs towards the center of the pan. Cook until eggs are mostly cooked, but slightly wet-looking. 
  5. Toast the rolls lightly. Mine fit in my toaster but if yours don’t, you can toast under the broiler for 1-2 minutes or in a toaster oven. You just want them lightly toasted on the inside to prevent sogginess, especially if making ahead. 
  6. Immediately add the pesto to one side and mayo to the other. Add the cheese, then egg, tomato, then bacon. Top with remaining bun. Repeat with remaining ingredients to make 4 sandwiches.
  7. You can enjoy the sandwiches immediately if you wish, but to get the cheese nice and melty–wrap the sandwiches in foil (or parchment) then place in the oven for about 5 minutes. It’s totally worth it. The bread will be warmed through and the cheese super melty. 

Notes

Bread – I used Trader Joe’s ciabatta loaf, cut into 4 even pieces. I’ve also made these with their ciabatta buns, which come in a pack of 4. If you don’t want to use ciabatta, you can also use any bread you like. 

Meal prep – If you want to make these for meal prep, make sure to follow the instruction about toasting the bread, it will help prevent the bread from getting soggy. Assemble the sandwiches as instructed above, but don’t add tomato. You can add tomato in after reheating or skip it. Wrap finished sandwiches in foil and freeze and enjoy within 3 months. 

Reheating – Move sandwich(es) from the freezer the night before you plan to enjoy. Preheat oven to 400F and place the wrapped sandwich in the oven for about 20 minutes to warm through. 

Find it online: https://www.figjar.com/pesto-egg-sandwich/