In a small bowl, stir together the pesto and mayonnaise until smooth. Set aside. In a skillet over medium heat, cook the sausage patties for 10-12 minutes, turning once, until the patties are fully cooked. Remove from heat.
In a small bowl, whisk the eggs with the milk, plus salt and pepper to taste. Cook the eggs on a skillet and then divide into four portions.
To assemble sandwiches, layer each bun with pesto sauce, a tomato slice, eggs, sausage patty and arugula. Serve immediately.
Italian Breakfast Casserole
1 lb sweet Italian ground pork sausage
1 lb hot Italian ground pork sausage
1 (30-oz.) pkg. frozen shredded hash browns
2 tsp coarse salt, divided
1 tsp black pepper, divided
6 ounces sharp Fontina cheese, shredded
1/2 cup red peppers, chopped
6 large eggs, lightly beaten
1 cup whole milk
1 tbsp chopped fresh flat-leaf parsley
Preheat oven to 350°F. Coat a 13 x 9 inch baking dish with cooking spray. Cook sweet and hot ground sausage in a large skillet over a medium-high flame, stirring often, until the sausage is crumbled and browned, about 10 minutes. Remove from the heat and drain well on paper towels.
Clean and chop a red pepper, removing the seeds. Divide the hash browns into two batches and divide the red pepper to be cooked. In a large nonstick skillet, prepare the hash browns according to the package instructions; add half of the red peppers, 1 teaspoon of salt and 1/2 teaspoon of pepper for each batch.
Next, stir together sausage, hash browns and 2/3 of the Fontina cheese in a large bowl. Spoon the mixture into the prepared baking dish. Whisk together the eggs, milk, remaining teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Pour over the sausage mixture. Sprinkle with remaining cheese. Bake in preheated oven until set, about 30 minutes. Sprinkle with parsley and serve.
Blueberry Love Muffins
unsalted butter for pan
2 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup whole milk
2/3 cup canola oil
1-1/3 cups firmly packed light brown sugar
2 tsp grated lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
1/4 tsp almond extract
1-1/2 cups fresh blueberries
Preheat oven to 375°F. Butter 12 standard muffin cups or use paper liners with red hearts on them! In a bowl, stir together the flour, baking powder, cinnamon and salt. Set aside. With an electric mixer, combine the eggs and milk and beat on low speed until just blended. Add the oil, brown sugar, lemon zest, lemon juice, vanilla and almond extract and beat until blended. Add the flour mixture and beat on low speed until moistened. Do not overmix. Fold in the blueberries with a rubber spatula.
Spoon the batter into the prepared muffin cups, filling each to within 1/4 inch of the rim. Bake until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes if using fresh blueberries or 25 to 30 minutes if using frozen. Transfer the pan to a wire rack and let cool for 15 minutes, then turn them out onto the rack. Serve warm.