Grilled Cheese With Scrambled Eggs and Arugula Pesto

Grilled Cheese With Scrambled Eggs and Arugula Pesto

MacKenzie Smith/Grilled Cheese Social

  • Total: 22 mins
  • Prep: 15 mins
  • Cook: 7 mins
  • Yield: 1 Sandwich (1 Serving)
Nutritional Guidelines (per serving)
458 Calories
27g Fat
27g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 Sandwich (1 Serving)
Amount per serving
Calories 458
% Daily Value*
Total Fat 27g 35%
Saturated Fat 14g 68%
Cholesterol 455mg 152%
Sodium 567mg 25%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 7%
Protein 26g
Calcium 164mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Arugula pesto, made with fresh walnuts, parmesan cheese, garlic, olive oil, salt, and fresh baby arugula leaves, is the star of this delicious breakfast grilled cheese.

When this tasty pesto is paired with creamy scrambled eggs, some tangy goat cheese and two slices of crispy buttered whole wheat bread - the flavors combine to create one explosively flavorful sandwich. 

And best of all, it only takes a few minutes to make. Wrap it tightly in tinfoil, and it becomes the perfect sandwich for mornings on the go! If you're on the run, tightly wrap it in tinfoil to take it on the go!

Can't do breakfast without meat? We recommend adding some crisped up prosciutto or some chopped bacon. The addition of either one of these will make this sandwich even tastier and more filling

Use local or organic products because hey, let's be real, they taste better! 


  • 2 slices of multigrain bread
  • 3 tbsp. goat cheese (crumbled)
  • 2 eggs (scrambled)
  • 1 to 2 tbsp. arugula pesto
  • 2 tsp. salted butter

Steps to Make It

  1. Begin by taking one piece of the multigrain bread and topping it with half the cheese, then the egg, a hearty drizzle of the arugula pesto, the remaining goat cheese, and then finally the last piece of bread.

  2. Butter both sides of the sandwich and set aside. 

  3. In a cast iron skillet or panini press, add your sandwich and turn the heat to medium.

  4. Cook on both sides until the entire sandwich is cooked through and the bread is all crispy and golden.

  5. Remove from heat and let sit for a minute. Slice this beautiful breakfast sandwich in half and then serve!