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 teaspoon cider vinegar or white, optional; 1/3 cup canned black beans drained or rinsed; 2 teaspoons lime juice; cumin; salt; 3 tablespoons coriander coarsely chopped and divided; 3 tablespoons peanut butter; 2 tablespoons mayonnaise; 1 tablespoon peppers canned adobo, in adobo sauce, chopped; 2 eggs; 2 whole wheat english muffins; 2 slices cooked bacon crisp, broken in half, optional; 4 tomato slices thin

Servings: persons

1 teaspoon cider vinegar or white, optional
1/3 cup canned black beans drained or rinsed
2 teaspoons lime juice
cumin
salt
3 tablespoons coriander coarsely chopped and divided
3 tablespoons peanut butter
2 tablespoons mayonnaise
1 tablespoon peppers canned adobo, in adobo sauce, chopped
2 eggs
2 whole wheat english muffins
2 slices cooked bacon crisp, broken in half, optional
4 tomato slices thin

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.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 teaspoon cider vinegar or white, optional, 1/3 cup canned black beans drained or rinsed, 2 teaspoons lime juice, cumin, 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.

Mexican-Style Breakfast Sandwich

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