Gluten-Free Roasted Tomato Pesto Biscuit Sandwich
A hearty breakfast sandwich featuring fluffy homemade biscuits layered with fresh basil pesto, burst cherry tomatoes roasted until caramelized, and your choice of egg preparation. The combination of creamy pesto, sweet roasted tomatoes, and rich egg creates a satisfying morning meal that works equally well for brunch or a light dinner. The homemade pesto brings bright herb flavors that complement the savory elements perfectly.
Ingredients
- 1 recipe Melissa's BiscuitsEnglish muffins or toast1:1vegetarian
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- 1 cups ripe cherry tomatoes
- 1 teaspoon olive oil
- 2 cups packed basil leaves
- 2 clove garlic
- ¼ cup toasted pine nuts
- ⅓ cup Veg parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- eggs, as many sandwiches as needed
Instructions
- 1
Preheat oven to 425 degrees and prepare biscuits as instructed
- 2
Toss cherry tomatoes with olive oil in a small roasting pan
- 3
Roast tomatoes while biscuits are baking until tender and start to burst, 18-20 minutes
- 4
Pulse garlic in a food processor
- 5
Add basil, pine nuts, parmesan cheese, olive oil, and lemon juice to processor
- 6
Pulse until well combined, adding more olive oil or lemon juice as needed to thin slightly
- 7
Fry, poach, or scramble eggs according to preference
- 8
Assemble sandwiches with pesto smear, roasted tomatoes, and egg on top
Tips
Make extra pesto and store in the refrigerator for up to a week - it's great on pasta, grilled vegetables, or as a sandwich spread
If cherry tomatoes aren't in season, use grape tomatoes or cut larger tomatoes into chunks for roasting
Toast the biscuits lightly before assembling to prevent them from getting soggy from the pesto and tomatoes
Good to Know
Assembled sandwiches best eaten immediately, but pesto keeps refrigerated for 1 week and roasted tomatoes for 3 days
Pesto and roasted tomatoes can be made 1-2 days ahead and refrigerated
Serve warm immediately after assembly
Common Mistakes
Don't over-process the pesto or it will become paste-like
Watch tomatoes closely to prevent burning while roasting
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I use store-bought pesto instead of making it from scratch?
Yes, you can substitute about 1/4 cup of good quality store-bought pesto, though homemade will have brighter, fresher flavors.
What if I don't have cherry tomatoes?
You can use any ripe tomatoes cut into chunks, or even use sun-dried tomatoes rehydrated in warm water for a more intense flavor.
How long do the roasted tomatoes keep?
Roasted tomatoes will keep in the refrigerator for up to 3 days and can be used on salads, pasta, or other sandwiches.