Pesto & Prosciutto Breakfast Sandwiches

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Pesto & Prosciutto Breakfast Sandwiches

Recipe by Laraine Perri

  • 4Servings


  • 4 ciabatta rolls, split and toasted
  • 6 tbsp. store-bought pesto
  • 6 eggs
  • 1/4 cup milk
  • 3 oz. grated provolone
  • 1 tbsp. butter
  • 4 slices prosciutto
  • 2 roasted red peppers, thinly sliced


Spread cut sides of rolls with pesto. In bowl, whisk eggs, milk and cheese. In nonstick skillet, cook egg mixture in melted butter over medium, stirring until just set, about 5 minutes. Fill sandwiches with prosciutto, scrambled eggs and peppers.