There’s something incredibly satisfying about transforming leftover corned beef into a remarkable breakfast creation. I discovered this recipe during a busy morning when I had some St. Patrick’s Day leftovers in the fridge. What started as a simple experiment has become my family’s most requested breakfast sandwich – think of it as an Irish twist on the classic McMuffin, but even better!
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Enjoying a corned beef sandwich for breakfast
Most people might associate corned beef with hearty lunchtime deli sandwiches or savory breakfast hashes. This recipe combines the two, pairing the convenience of a breakfast sandwich to start your day on a delicious note with the hearty flavor of corned beef.
It’s faster to prepare than traditional breakfast meats like bacon or sausage and keeps you full all morning long.
Why this recipe works
Breakfast is a rushed time for many, even on days when you’re not heading off to work or getting the kids off to school. This simple, one-pan recipe comes together in just a few minutes, making it an ideal choice for busy weekday mornings when you don’t have the luxury of lingering.
However, it’s also decadent enough to indulge in for a lazy Sunday brunch, perfectly straddling the breakfast and lunch worlds. You can even make it ahead of time for leisurely meals or meal prep situations!
Why you will love this breakfast sandwich
This isn’t just another breakfast sandwich – it’s a perfect fusion of breakfast comfort and deli-style luxury. The combination of warm, tender corned beef, melty Swiss cheese, and a perfectly runny egg creates a breakfast experience that’s both familiar and excitingly different. Plus, it comes together faster than cooking traditional breakfast meats!
Ingredients you will need
Here’s a roundup of what you’ll need for each corned beef breakfast sandwich:
- Sliced corned beef – Provides the hearty, savory foundation and unique spiced flavor
- Sliced Swiss cheese – Creates a creamy, mild flavor that complements the salty meat
- Butter – Adds richness and prevents sticking while cooking the egg
- Egg – Creates the perfect runny yolk for sauce-like consistency
- Salt & pepper – Enhances overall flavors
- Honey mustard – Adds sweet tanginess that balances the salty meat
- English muffin – Provides the ideal sturdy but tender vessel for holding ingredients
If desired, butter can be easily replaced with margarine or other non-dairy replacements with little impact on the final product. Meanwhile, you can also swap out the honey mustard sauce for other types of corned beef-friendly mustards, such as spicy brown, whole grain, or deli-style.
How to make corned beef breakfast sandwiches
There are no fancy skills or complicated techniques involved in these tasty sandwiches. Here’s how cooks of all experience levels can make this straightforward meal:
- Heat a medium skillet over medium heat, then add the sliced corned beef.
- Warm the slices briefly, then flip and continue cooking. Add a slice of cheese on top, then move the corned beef to the side of the skillet.
- Add the butter, then crack the egg into the skillet and cook. Season to taste with salt and pepper.
- While the egg is cooking, toast the English muffin. Spread honey mustard on half of the toasted muffin, then add the corned beef and cheese, topped with the fried egg. Add another slice of cheese and the other muffin half to finish the sandwich.
Make-ahead tips: How to meal prep
Corned beef breakfast sandwiches are excellent choices for make-ahead or meal-prep situations. Here are some tips:
Prep in advance:
- Slice corned beef
- Portion condiments
- Have eggs ready
- Pre-slice cheese
These simple steps make the cooking process itself take just a matter of minutes.
Quick assembly:
- Toast muffin while heating beef
- Cook egg last
- Assemble quickly
Recipe variations
Another significant advantage of this dish is that it can be tweaked and customized to fit nearly any taste or preference. Here are some suggestions for how to personalize your corned beef:
Egg styles:
- Over-easy (recommended)
- Scrambled (less messy)
- Over-hard (no runny yolk)
- Poached ( elegant option)
Cheese options:
- Swiss (traditional)
- Cheddar (sharper flavor)
- Provolone (mild option_
- American (melts easily)
Bread choices:
- English muffin
- Bagel
- Sourdough
- Rye bread
Dietary Modifications
- Dairy-free: Use plant-based butter and skip cheese
- Low-carb: Use lettuce wrap instead of muffin
- Gluten-free: Use gluten-free English muffin
- Lower calorie: Use egg whites and reduced-fat cheese
Meal Prep Tips
Make Ahead Components
- Night Before:
- Slice corned beef into portions
- Portion out cheese slices
- Mix any special condiments
- Store separately in containers
- Morning Assembly:
- Toast muffin fresh
- Cook egg to order
- Heat meat and melt cheese
- Assemble quickly
What to serve with corned beef breakfast sandwiches
Corned beef breakfast sandwiches are a perfect start to the day because they pair well with a variety of sides. Breakfast potatoes are always a good companion, whether shredded, chunked, or fried in patties. Those on the go can even grab a personal-sized bag of chips for a crunchy accompaniment.
For a healthier, balanced breakfast, pair this decadent sandwich with fresh fruit such as apples, bananas, grapes, or any other kinds you desire.
Pair your breakfast sandwich with a variety of versatile drinks, from piping hot coffee and tea to refreshing milk, fruit juices, or iced coffee.
How to store
If you’re making your corned beef breakfast sandwich ahead of time or have leftovers, storing it is nearly as easy as making it. Place the sandwich in an airtight container and store it in the fridge. Enjoy it within three to four days.
Alternatively, you can store the cooked and prepared pieces of this sandwich separately, combining the egg, cheese, and corned beef mixture on a fresh English muffin before reheating to avoid sogginess.
Freezing isn’t typically recommended, as cooked eggs and cheese can degrade in texture when defrosted. However, sliced corned beef and English muffins can both be stored in the freezer for two to three months.
Best ways to reheat the sandwiches
Reheating Methods
Best Method (Toaster Oven):
- Separate sandwich halves
- Heat at 350°F for 3-4 minutes
- Watch cheese to prevent over-melting
Quick Method (Microwave):
- Check temperature between bursts
- Wrap in paper towel
- Heat in 15-second bursts
Common Questions and Troubleshooting
Why is my sandwich soggy?
- Toasting muffin inadequately
- Too much condiment
- Solution: Toast muffin well, apply condiments lightly
Can I use canned corned beef?
- Yes, but slice and sear for better texture
- Fresh or leftover corned beef is preferred
How do I prevent egg from breaking?
- Use fresh eggs
- Cook on medium heat
- Use adequate butter
- Flip carefully with a wide spatula
Scaling the Recipe
For a Crowd:
- Use a griddle or large skillet
- Toast muffins in the oven
- Keep completed sandwiches warm in a low-temp oven
- Set up an assembly line for efficiency
Love breakfast sandwiches? Try these recipes!
- Bacon Gouda Breakfast Sandwich
- Breakfast Baconator
- Breakfast Burger
- Breakfast on a Bun
- Egg McMuffin
- McGriddle
- Moons Over My Hammy
- Sausage Egg and Cheese Croissant
- Sausage Egg McMuffin
- Steak Egg and Cheese Bagel
More hearty breakfast dishes
Check out more of my easy recipes for breakfast and the best sandwich recipes on CopyKat!
Corned Beef Breakfast Sandwich
Ingredients
- 4 slices corned beef
- 2 slices Swiss cheese divided use
- 1 teaspoon butter optional
- 1 egg
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon honey mustard
- 1 English muffin toasted
Instructions
- Place the corned beef in a medium-sized skillet over medium heat. Flip the slices of corned beef and cover them with 1 slice of Swiss cheese. Move the corned beef to the side of the skillet.
- Add about a teaspoon of butter to the skillet and cook the egg in the melted butter. If your skillet is nonstick, you can skip the butter if you prefer. Season with salt and pepper.
- Spread honey mustard onto the toasted English muffin. Place the corned beef with Swiss cheese on the bottom half of the muffin, followed by the egg. Top with the remaining slice of Swiss cheese and cover with the other half of the English muffin.
Francesco
Loved this recipe. I think it is also great for lunch.
Stephanie Manley
What’s your favorite breakfast sandwich?