Who says you can only enjoy the wonderful flavors of a Reuben Sandwich at lunch time? Introducing the epic Reuben Breakfast Sandwich!
Loaded with pan fried corned beef, tangy sauerkraut, creamy thousand island dressing and a fried egg, all on top of a crispy Thomas’ English Muffin!
I’m a huge fan of savory breakfast.
Honestly, I’d prefer to eat a breakfast sandwich over a cinnamon roll. So these Reuben inspired breakfast sandwiches are on the top of my list of awesome breakfast ideas.
As with any Reuben, you can start with either corned beef or pastrami. I went with a nice slice of corned beef for this one.
Just go to your deli counter and have them slice you up some thick slices. Do you always ask for samples of the meat their slicing?
I do! Then I pretend that I’m pondering if I want to buy it or not, when I fully know I am going to buy it. Ha! I hope I am not the only one who does this. 🙂
So this meat… I’ve chopped it up and thrown it a hot skillet and let it cook almost like bacon. Let it get nice and crispy, then pile on a couple slices of swiss cheese while it’s still in the skillet. It will get super nice and melted.
While it’s getting all cheesy, crack an egg in the skillet and cook it up.
I like to cook my eggs over easy, but a nice sunny side up egg would be great for this too.
Slather the toasted English muff with a generous portion of thousand island dressing.
I love the Thomas’ Sour Dough muffins for this sandwich. It’s the perfect flavor for this deli breakfast sandwich.
Don’t forget to add the sauerkraut in there too!
You’re going to love this delicious twist to breakfast!
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Reuben Breakfast Sandwich
Ingredients
- 1/4 pound corned beef or pastrami, thinly sliced
- 2 Swiss cheese, 1 ounce slices,
- 2 eggs
- 1/4 cup sauerkraut, drained
- 2 tbsp Thousand Island dressing
- 2 sour dough Thomas’ English Muffins, toasted
Instructions
- Heat a large skillet or griddle over medium-high heat and lightly coat with non-stick spray. Cook the corned beef or pastrami slices (in two equal size piles), turning occasionally, until slightly crisped and fragrant.
- Just before the corned beef or pastrami is done, top each pile with a slice of Swiss cheese. Coat the skillet again with non-stick spray if needed and cook the eggs to your liking, season with salt and pepper if desired.
- Divide the Thousand Island dressing between each toasted English muffin. Top with the cheese covered corned beef, the egg, and the sauerkraut. Enjoy!
Nutrition
Disclaimer: This post is in partnership with Thomas’ English Muffins. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make I Wash You Dry possible.Â
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pamela
was good reading your article. my question is what can i use instead of ¼ cup sauerkraut, drained?
Shawn
You could try a coleslaw or just leave it out. Hope that helps!
Mike
I am going to try it with sweet viniger coleslaw!
Shawn
Yum! Great idea~! 🙂
Harry
If you put your Kraut in an IRON SKILLET with a touch of butter and Extra Virgin Olive Oil at a med. heat setting and let it brown while stirring it takes on a much milder flavor. Absolutely delicious.
Shawn
That sounds great, thanks for the tip Harry! 🙂
Gina @ Running to the Kitchen
I freakin’ LOVE reubens. I made a reuben steak last year that I ate like 15 times last summer. You just reminded me I need to bring that back. Love the breakfast version combining it with egg! I’m also OBSESSED with Thomas’ double protein english muffins so any excuse to eat more of those sounds good to me 🙂
Susan
There is so much love for this sandwich! I mean, you’ve take a breakfast sandwich (which I love) combined with an English muffin and an awesome reuben. I need it! Now!
AP
am salivating.it looks yam yam
Stacy Fiore
This looks divine! Oh man, totally making this
Trish - Mom On Timeout
This is exactly how I like to do breakfast Shawn – amazing!
Jenny Flake
Fantastic Shawn!! I want!!!
Erin @ Miss Scrambled Egg
Although I don’t eat corned beef, I totally could substitute in some turkey. I love a good reuben…especially for breakfast!!
Lynne @ 365 Days of Baking and More
Oh, my gosh, I never would have thought to have one of my favorite sandwiches for breakfast! Shawn, you are a genius! Thomas’ English Muffins have always been a favorite ever since I was little and I can’t wait until their Cranberry ones are in season again!
juliana katuku
Very awesome breakfast…i love such.
Lisa @ Garnish with Lemon
I am 110% with you on the savory breakfast! This looks fabulous!
Hayley @ The Domestic Rebel
This is making my mouth water like a mad woman. I absolutely, positively need this in my life! It looks so sinful!