Mexican-Style Breakfast Sandwich Recipe

Name: Mexican-Style Breakfast Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp (5 ml) white or cider vinegar (optional); 1/3 cup (75 mL) canned black beans, drained or rinsed; 2 tsp (10 ml) lime juice; Pinch each cumin and salt; 3 tbsp (45 ml) coriander, coarsely chopped and divided; 3 tbsp (45 ml) peanut butter; 2 tbsp (30 ml) mayonnaise; 1 tbsp (15 ml) canned adobo peppers in adobo sauce, chopped; 2 eggs; 2 whole wheat English muffins; 2 slices crisp cooked bacon, broken in half (optional); 2 to 4 thin tomato slices

Servings: persons

1 tsp (5 ml) white or cider vinegar (optional)
1/3 cup (75 mL) canned black beans, drained or rinsed
2 tsp (10 ml) lime juice
Pinch each cumin and salt
3 tbsp (45 ml) coriander, coarsely chopped and divided
3 tbsp (45 ml) peanut butter
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) canned adobo peppers in adobo sauce, chopped
2 eggs
2 whole wheat English muffins
2 slices crisp cooked bacon, broken in half (optional)
2 to 4 thin tomato slices

1
1. Bring a medium pot of water and vinegar to a simmer (vinegar helps the eggs to set). Meanwhile, in a medium bowl, use a fork to coarsely mash the beans with lime juice, cumin and salt. Stir in half the coriander. In a small bowl, stir peanut butter with mayonnaise and adobo peppers.
2
2. Crack one egg into a small ramekin or bowl. Slide egg into simmering water. Repeat with the second egg. Simmer for 3 minutes. While eggs are cooking, split and toast English muffins. Remove eggs, one at a time, using a slotted spoon. Pat dry with paper towel and set on a plate.
3
3. Spread both sides of English muffins with peanut butter mixture. Top base with bacon if using, then tomato slices, dollops of black bean mash, egg and coriander. Finish with tops of English muffins to form 2 sandwiches.
4
Tip: Swap out the poached egg for a fried or scrambled egg, if preferred.
5
Additional recipes can be found at www.peanutbureau.ca.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tsp (5 ml) white or cider vinegar (optional), 1/3 cup (75 mL) canned black beans, drained or rinsed, 2 tsp (10 ml) lime juice, Pinch each cumin and salt, and more.

Yes, Mexican-Style Breakfast Sandwich falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican-Style Breakfast Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions