Leftover Taco Meat Breakfast Sandwich

Leftover taco meat layered with egg and cheese in a crispy English muffin makes for a delicious breakfast sandwich. Reminiscent of sloppy Joes, this taco breakfast sandwich is not grab-and-go. You’ll want a couple napkins ready to eat it, but just know that whatever dribbles result are so worth it.

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taco and egg sandwich on white plate next to berries. Yolk is visible down side of sandwich

Why this recipe works

At the end of the day, I threw this together for dinner and oh my lands was I surprised how good it was. Yeah the egg says “breakfast”. But the taco meat says “whenever you want”.

This taco breakfast sandwich is quick, easy, and the flavors are stellar. It uses leftover taco meat and it can be changed it up with whatever cheese or herbs are on hand too. Serve with fruit and juice for a full breakfast, or with fries or tater tots for a fun dinner. This recipe checks all the boxes.

prepared breakfast sandwich on white plate next to berries

About the ingredients

Leftover taco meat. If I may, I make amazing taco meat just saying, using my homemade taco seasoning. No need to use store-bought packets.
Cheese. I used pepperjack cheese, but white American and sharp cheddar would work as well.
Egg.
Kosher salt. Just a teensy pinch for the egg.
Cooking spray.
English muffin. Because this sandwich is so much like a sloppy Joe, I recommend using a softer English muffin. This way it will hold together a bit better when you bite into it.
Fresh cilantro. Or spinach or parsley or whatever you like. But between the meat, cheese, and egg, a foil (foodie term) is needed to cut the fat.

hand holding a half eaten taco sandwich
taco and egg sandwich on white plate next to berries. Yolk is visible down side of sandwich

Leftover Taco Meat Breakfast Sandwich

Leftover taco meat layered with egg and cheese in a crispy English muffin makes for a delicious breakfast sandwich.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American, Mexican-inspired
Keyword: leftover taco meat, taco breakfast sandwich
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Authur: Erica
Servings: 1
Calories: 354kcal

Equipment

Ingredients

  • ¼ cup taco meat
  • 1 slice pepperjack cheese or white American or sharp cheddar cheese
  • 1 large egg
  • ½ pinch kosher salt
  • cooking spray
  • 1 English muffin
  • fresh cilantro

Instructions

  • Put the taco meat in a microwave safe bowl and heat on high 30 seconds or until heated through hot.
  • Put the English muffin to toast until crisp and golden.
  • Heat a small skillet over medium heat. Spray with cooking spray.
  • Gently crack the egg into the skillet and season with a very small pinch of salt. Cook the egg over easy.
  • Put the toasted English muffins on a plate. Top each with half of the slice of cheese.
  • Layer the meat, egg, and cilantro on one English muffin half. Top with the other cheesy English muffin half.

Notes

Once I top the English muffins with the cheese, I tend to pop them under the oven broiler to help them melt completely. However, this step is optional.

Nutrition

Calories: 354kcal | Carbohydrates: 25g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 241mg | Sodium: 596mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g

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