Corned Beef Breakfast Sandwich Recipes

CORNED BEEF SANDWICHES

Steps:

• In a large bowl, combine the mayonnaise, chili sauce, sauerkraut, corned beef and Swiss cheese. Spread over 15 slices of bread, about 1/3 cup on each; top with remaining bread. Lightly butter the outside of sandwiches. Toast on a hot griddle for 4-5 minutes on each side or until golden brown. Serve with Thousand Island dressing if desired.

BREAKFAST CORNED BEEF SANDWICH

Steps:

• 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 a medium heat. 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. Flip the slices of corned beef over and add 1 slice of the Swiss cheese to the corned beef in the pan. Spread honey mustard onto the English muffin. Add corned beef with Swiss cheese to the muffin. Top corned beef with egg, and then add the remaining slice of Swiss cheese on top of the egg. Top with remaining bun.

BREAKFAST SLIDERS WITH CORNED BEEF AND EGGS

Steps:

• Heat olive oil in a skillet over low heat. Add corned beef and onions and cook, stirring occasionally, until onion is translucent, 2 to 3 minutes.
• Stir in eggs, and scramble until cooked, 2 to 3 minutes; don't overcook the eggs or they'll be rubbery.
• Evenly portion out egg mixture over the bottom halves of the slider buns, add a piece of Swiss cheese, season with salt and pepper, and add the top halves of the buns. Serve warm.

OVEN-ROASTED CORNED BEEF FOR SANDWICHES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Place a metal rack in a large baking pan.
• Rinse brisket very well, especially if it has pickling seasoning on it. Cut off extra fat, leaving just some of it. Apply pepper and garlic powder and rub it into the meat. Put brisket, fat-side up, on the prepared rack. Pour beer into the pan and cover with foil.
• Cook in the preheated oven until brisket is very tender, about 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).
• Remove from the oven and transfer brisket to a platter. Cover tightly with foil and let sit for 20 minutes.
• Use a very sharp knife to slice meat across the grain and at a bit of an angle into very thin slices.

GLAZED CORNED BEEF SANDWICHES

Steps:

• Place corned beef with seasoning packet in a Dutch oven, cover with water. Add seasonings and bring to a boil. Reduce heat; cover and simmer for 4 to 4-1/4 hours or until meat is tender. Drain, discarding juices; blot brisket dry. , In a small bowl, combine glaze ingredients. Rub onto top of warm meat. Grill or broil for 5- 10 minutes on each side until glazed. Slice meat and serve warm or chilled on buns.

CORNED BEEF BREAKFAST SANDWICH

Steps:

• 1. Slice the English muffin in half and place one half on a paper plate or a microwave-safe plate lined with a paper towel. (The paper towel will absorb moisture and keep your bread from turning hard).
• 2. Place the corned beef on the bottom half, and top with the second half.
• 3. In a 4 inch skillet (greased with a little butter or cooking spray, if you need to), break your egg and cook it as you prefer - I like it easy-over, or I break the egg yolk, as I don't want a runny egg yolk in the sandwich.
• 4. Just as your egg is finishing cooking, place the English muffin in the microwave and heat on High for 1 minute.
• 5. Remove from microwave and slide the cooked on top of the corned beef. Add mustard or horseradish if you desire.
• If you don't have the small skillet (which I thought was stupid until I bought one at Goodwill and started using it), you can try tipping your skillet to make a more compact egg, using an egg ring if you have one, or just living with the egg whites drooping out. I don't add salt, as the corned beef adds enough salt for me, but certainly you can add whatever seasonings you like, if you want.