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

Leftover Taco Meat Breakfast Sandwich

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

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
small skillet
Small Skillet

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 (18%) | Carbohydrates: 25g (8%) | Protein: 27g (54%) | Fat: 16g (25%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 241mg (80%) | Sodium: 596mg (26%) | Potassium: 71mg (2%) | Fiber: 1g (4%) | Sugar: 1g (1%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword leftover taco meat, taco breakfast sandwich
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