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! This hearty combination delivers restaurant-quality flavor using ingredients you likely already have on hand.
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Table of Contents
Why this recipe works
This recipe transforms the traditional breakfast sandwich by incorporating the rich, spiced flavors of corned beef with classic breakfast elements. The combination works brilliantly because corned beef is already tender and flavorful, requiring only gentle reheating rather than lengthy cooking time. The Swiss cheese provides creamy richness that complements the meat’s saltiness, while the runny egg yolk creates a natural sauce that ties everything together perfectly.
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 various 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 various versatile drinks, from piping hot coffee and tea to refreshing milk, fruit juices, or iced coffee.
Storage & Reheating Instructions
- Refrigerator Storage: Store assembled sandwiches in airtight containers for up to 3-4 days in the refrigerator
- Reheating Method (Best): Separate sandwich halves and heat in toaster oven at 350°F for 3-4 minutes, watching cheese carefully
- Reheating Method (Quick): Wrap in paper towel and microwave in 15-second bursts, checking temperature between intervals
- Freezing: Not recommended for assembled sandwiches, as eggs and cheese degrade in texture when frozen and thawed
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 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.
Loved this recipe. I think it is also great for lunch.
What’s your favorite breakfast sandwich?