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Corned Beef Breakfast Sandwich
This corned beef breakfast sandwich is a great way to use leftover corned beef.
Course
Breakfast
Cuisine
American
Keyword
breakfast sandwich, Corned Beef, Sandwiches
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
1
Calories
311
kcal
Author
Stephanie Manley
Ingredients
▢
1
English muffin
▢
4
slices
corned beef
▢
1
egg
▢
⅛
teaspoon
salt
▢
⅛
teaspoon
ground black pepper
▢
1
teaspoon
honey mustard
▢
2
slices
Swiss cheese
Instructions
Toast the English muffin in your toaster.
In a medium-sized skillet, add the three to four pieces of thinly sliced corned beef. Heat the corned beef over medium heat.
Flip the slices of corned beef over and add 1 slice of Swiss cheese to the corned beef in the pan.
If your skillet is not a non-stick skillet, add about a teaspoon of butter and cook the egg in the melted butter. Season egg with salt and pepper.
Spread honey mustard onto the English muffin.
Place corned beef with Swiss cheese on the bottom half of the muffin.
Place the egg on top.
Add the remaining slice of Swiss cheese on top of the egg.
Cover with the top half of the English muffin.
Video
Nutrition
Calories:
311
kcal
|
Carbohydrates:
5
g
|
Protein:
21
g
|
Fat:
22
g
|
Saturated Fat:
11
g
|
Cholesterol:
218
mg
|
Sodium:
550
mg
|
Potassium:
103
mg
|
Sugar:
1
g
|
Vitamin A:
705
IU
|
Vitamin C:
1.1
mg
|
Calcium:
468
mg
|
Iron:
0.8
mg
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