Cuban Breakfast Sandwiches
Create a breakfast masterpiece with Cuban Breakfast Sandwiches. This easy recipe turns the traditional Cuban ham & cheese sandwich into a perfect breakfast sandwich with ham, Swiss cheese, and pickles with a fried egg on a crispy English muffin. A family favorite!
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Whenever I travel to a new place, I actively research and seek out the foods that that specific place is known for.
When my husband and I were in New Orleans, I wasn’t leaving the place until I had eaten a real-deal muffuletta.
When we traveled to Rome, Italy, I had to have a bowl of cacio e pepe, etc., so when my husband and I traveled to Miami, you know an authentic Cuban sandwich was on the top of my list!
Cuban-Stuffed Biscuit Hand Pies take everything you love about a Cuban sandwich and stuff it inside a biscuit!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- English muffins
- Canadian bacon
- Eggs
- Sliced cheese
- Pickles (homemade are great)
- Mayo
- Yellow mustard
These Cuban Breakfast Sandwiches take the best elements of a Cuban sandwich and combine them with a perfectly fried egg and a toasted English muffin.
Instead of roast pork and sliced ham, this breakfast sandwich uses slices of Canadian bacon.
If you’re thinking that pickles and/or yellow mustard sound weird on a breakfast sandwich, just try it!
Looking for more sandwich recipes? Here are some favorites:
- Slow Cooker Italian Beef Sandwiches with homemade Chicago-Style Hot Giardiniera
- Homemade Egg Salad (pictured below)
- Avocado & Veggie Breakfast Sandwiches
- Dill Pickle Tuna Salad
- The Ultimate Corned Beef Bagel Sandwich
What is a Cuban sandwich?
A traditional Cuban sandwich is made with slices of ham, roasted pork, Swiss cheese, pickles, and yellow mustard on a roll that is often “pressed” so that it’s crispy.
There have been very little variations in all the Cuban sandwiches I’ve eaten over the years as the sandwich is known for its traditional ingredients.
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Cuban Breakfast Sandwiches
Equipment
- nonstick skillet
Ingredients
- 4 English muffins
- 4 slices Canadian bacon
- 4 eggs
- 4 slices of Swiss cheese
- Pickle slices to taste
- mayo to taste
- yellow mustard to taste
- salt & pepper to taste
Instructions
- Combine as much mayo and mustard that you desire for your sandwiches in a small bowl and set it aside. I prefer a 60-40 mayo-to-mustard ratio, but adjust according to your personal preference.
- In a non-stick skillet, fry Canadian bacon slices until browned (about 2 minutes per side), then transfer them to a plate.
- Put English muffins in the toaster and toast until golden. While English muffins are toasting, fry your eggs in the non-stick skillet used for the ham. Season eggs with salt and pepper and cook them to your desired level of doneness.
- Spread the mayo/mustard sauce inside each English muffin, sprinkle with black pepper, top with pickle slices, ham, fried egg, and a slice of Swiss cheese. Enjoy!
Notes
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- I have used both Canadian bacon and the thicker ham slices from the "ham" section of the grocery store (not lunch meat), but I prefer Canadian bacon for this recipe.
I love the egg part!