Pesto, Mozzarella & Egg Breakfast Sandwich

• 1 whole-wheat English muffin
• 1 large egg, lightly beaten
• 3 tablespoons chopped roasted red pepper
• 1 teaspoon prepared pesto
• 1 thin slice fresh mozzarella cheese

Toast English muffin. Combine egg and roasted red pepper in a small (about 8-ounce) microwave-safe ramekin or bowl. Cover and microwave until the egg is set, about 1 minute. Spread pesto on 1 English muffin half, then top with cheese. Place the egg on the cheese. Top with the remaining English muffin half.

Serves 1; 362 calories.

VERDICT:  This is easy, filling, fast enough for weekday breakfast, uses up leftover pesto, and takes advantage of BOGO mozzarella from Lund's.  Win!  Keep.