Why wait until lunch to have your favorite Reuben Sandwich? Serve your egg sandwich up “Reuben-Style” and enjoy a Reuben Breakfast Sandwich tomorrow morning!
Reuben Breakfast Sandwiches, not one but two ways to enjoy them! What better way to kick off Reuben Madness than with breakfast?
This post is sponsored by Frank’s Kraut, but the opinions and my lifelong love of their sauerkraut are all my own.
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What is Reuben madness you ask? Well – when the month of March hits, St. Patrick’s Day and March Madness are a big deal. Frank’s Kraut combines the two and all month long they celebrate Reuben Madness with Reuben recipes, new and old. I have had the pleasure of contributing to those recipes for the last 4 years. Together we have Reubenized so many things, it’ll blow your mind!
Take this Reuben Burger for instance. Don’t you just want to sink your teeth into it?
Anyway you slice it, Reuben Pizza is always a good choice!
When I make corned beef and cabbage, I always make plenty to have leftovers. Of course, the Classic Reuben Sandwich is must, but one of our other favorites? Reuben Stuffed Baked Potatoes! My daughter craves them, and even asks for them for her birthday! Reuben Casserole is my personal favorite. What’s not to love? Egg noodles and a creamy sauce with Swiss cheese, sauerkraut and corned beef. Topped with homemade Rye or Pumpernickel bread crumbs before baking. Pure comfort food right there.
These Reuben Breakfast Sandwiches are super easy to make. I made them two ways, so there’s a little something for everyone! How do you like your eggs? Me personally? I prefer mine fried. I like that runny middle. It’s perfect for sopping up with toast. Other people prefer them scrambled. Scrambled eggs make good breakfast sandwiches. There is no doubt about it. I love a sausage, egg and cheese croissan’wich! So, I made one of these sandwiches just like that, with a nice fluffy layer of scrambled egg on a Pumpernickel bagel.
The second sandwich I did with a fried egg. I made that one on slightly toasted marble rye bread. If you aren’t a fan of the runny egg – just fry it a little longer to harden up that yolk.
Ingredients in a Reuben Breakfast Sandwich:
- Rye or pumpernickel bread or bagel, also delicious on an english muffin
- Corned Beef
- Frank’s Kraut
- Swiss cheese
- Egg, friend or scrambled
- Thousand Island Dressing
- Caraway seeds
Whether you want a fried egg or a scrambled egg – you can’t lose with a Reuben Breakfast Sandwich.
I slightly toasted both the bagel and the marbled rye bread. I love that my toaster has a bagel toasting setting, so it toasts the inside of the bagel, but leaves the outside soft.
Add the Swiss cheese to the bottom slice. I used sliced Swiss cheese, grated would work, too. Top the cheese with that hot out of the frying pan egg. It’ll get the cheese melting.
I warmed my corned beef and my Frank’s Kraut. I did it in a skillet, but the microwave works, too. I added caraway seeds to the kraut when I warmed it.
Stack the corned beef on top of the egg, next the kraut, and top it with a dollop of Thousand Island dressing.
Tip: If you don’t want all of the bread, serve them open faced with a fork and knife.
^Love it? PIN It!!^
We have gotten so much snow this winter, it’s ridiculous. The morning I made these to take photos for this post, the hubs and my youngest son had been out clearing snow and freezing their patooties off. I timed it perfectly, so they when they came in from outside they each had a nice warm breakfast sandwich waiting for them. My son chose the bagel sandwich. It was devoured in seconds.
Tip: get that nice fluffy stack of eggs but cooking your scrambled eggs like you would an omelet. Fold it in quarters.
Did you know that the Reuben Sandwich Originated right here in my hometown of Omaha, Nebraska?
Some folks in other places may argue where the Reuben Sandwich originated. I am holding true to the fact that it was created right here in my hometown of Omaha, Nebraska, at the well known Blackstone Hotel.
A Jewish Lithuanian-born grocer, named Reuben Kulakofsky, was the maker of the first Reuben Sandwich. Reuben attended a weekly poker game held at the Blackstone Hotel between the years of 1920-1935. The group came to refer to themselves as “The Committee.” The sandwich came into fame when one of the other poker players, Charles Schimmel, the hotel’s owner, put the sandwich on the hotel’s lunch menu. And the rest, as they say, is history.
March is National Reuben month, but in Omaha, we have a National Reuben Sandwich Day – March 14, of every year. Many of the local restaurants and pubs have their claim to fame Reuben sandwich, and you can get them year round, but March — March is when the Reuben is really celebrated!
Reuben Quiche is another delicous way to enjoy Reuben’s for breakfast!
Who’s hungry? Let’s make these Reuben Breakfast Sandwiches!
Love Reubens? Want to know more? The Reuben actually has a couple of origin stories, it just depends on who tells it. Learn all about Reuben and how to Reubenize anything!
- 1 Pumpernickel Bagel OR 2 slices Marbled Rye, lightly toasted
- 1-2 slices Swiss cheese
- 1/2 cup corned beef, sliced or shredded, warmed
- 1/3 cup Frank's Kraut, warmed with 1/4 teaspoon caraway seeds
- 1 egg, scrambled or fried
- 1-2 Tablespoons Thousand Island Dressing
- Toast bread or bagel.
- Warm corned beef and sauerkraut while you are preparing your egg. If using a "scrambled egg," prepare by whisking a couple Tablespoons of milk into the egg. Prepare egg "omelet style" -Pour into a small frying pan coated with non-stick cooking spray. Over medium-high heat, let egg cook until you can easily flip it over. Carefully fold into quarters.
- Stack like this from bottom to top: bagel/bread, cheese, egg, corned beef, kraut, dressing, top bagel/bread slice.
- Enjoy warm.
Amount Per Serving: Calories: 1366 Total Fat: 84g Saturated Fat: 31g Trans Fat: 1g Unsaturated Fat: 42g Cholesterol: 384mg Sodium: 4077mg Carbohydrates: 87g Fiber: 14g Sugar: 11g Protein: 65g