Cuban Breakfast Sandwiches
Create a breakfast masterpiece with Cuban Breakfast Sandwiches. This easy recipe turns the traditional Cuban sandwich into a perfect breakfast sandwich with ham, Swiss cheese, and pickles with a fried egg on a crispy English muffin.
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.
Tried this recipe?Let us know how it was!