Reuben Breakfast Sandwich on Pumpernickel English Muffins Recipe

Reuben Breakfast Sandwich on Pumpernickel English Muffins Recipe

How To Make Reuben Breakfast Sandwich on Pumpernickel English Muffins

Brighten up your day with this delectable breakfast sandwich recipe. Taste the powerful combination of pastrami, sauerkraut, and fried egg in a single bite!

Preparation: 35 minutes
Cooking: 30 minutes
Proof and Rest Time: 1 hour 30 minutes
Total: 2 hours 35 minutes



For Breakfast Sandwich:

  • 2eggs
  • 1tbspbutter
  • 4pastrami,large, slices
  • ½cupsauerkraut
  • ¼cupmayonnaise
  • 2tbspketchup
  • ¼tspHorseradish puree
  • 2Pumpernickel English Muffins

For English Muffins:

  • 2tbspvegetable oil,for greasing bowl
  • 4ozfluid water,between 100 to 105 degrees F
  • 7ozfluid milk,between 100 to 105 degrees F
  • 2tbspbutter,divided
  • ½lball-purpose flour
  • ½lbrye flour
  • 2tbspmolasses
  • 1tspcocoa powder
  • ½tspcaraway seeds
  • 1tspsalt
  • ½cupscornmeal,for working dough


Breakfast Sandwich:

  1. Mix together the mayonnaise, ketchup, and horseradish. Slice English muffins and toast.

  2. In large skillet, sauté pastrami until heated through and browned slightly. Heat sauerkraut until hot. Remove pastrami and kraut and set aside.

  3. Add butter to the pan and fry two eggs until just set. Slather mayo/ketchup/horseradish mixture onto English muffins, top with pastrami, kraut and fried egg. Promptly devour.

English Muffins:

  1. Grease a large mixing bowl with vegetable oil. Set aside. Line a large rimmed baking sheet with parchment paper or a silicone liner. Set aside.

  2. In the bowl of a stand mixer, whisk together water, milk, yeast, 1 tablespoon of butter (melted and cooled to between 100 to 105 degrees F), and 5 ounces of flour. Cover with plastic wrap and let sit for 30 minutes to form a “sponge” or “starter” for muffins.

  3. Once the sponge has doubled in size, attach the dough hook to the stand mixer along with the bowl. Turn on low and add in remaining flours, cocoa powder, and molasses to the sponge that was formed.

  4. Add in salt and caraway seeds. Allow to mix on medium and knead until satin and smooth, approximately 5 minutes.

  5. When kneading is complete, scrape dough from the mixer bowl and transfer to greased bowl that had been set aside. Cover with plastic wrap and allow to rise for 45 minutes to 1 hour.

  6. Preheat your oven to 375 degrees F. Dust a clean and sanitized countertop or work surface with cornmeal.

  7. Turn out the dough from the greased bowl and stretch evenly until it is about ¾ inch thick. Handle dough lightly so it does not become tough.

  8. With a 4-inch round biscuit cutter, cut out as many rounds as possible. Place them on a parchment or silicone-lined baking sheet. Re-roll dough to obtain more muffin rounds. But do not re-roll more than once.

To Assemble:

  1. In a large skillet, heat remaining 1 tablespoon of butter to coat the pan on about medium heat. Lightly brown each side of each muffin, about 1 minute per side. Place each muffin back onto lined baking sheet until all have been browned.

  2. Place in heated oven for 15 to 20 minutes until cooked through. Immediately cool on a wire rack when completely cooked. Serve warm with jam of your choice and devour.

  3. The muffins can be frozen to preserve or eaten within 4 days.


  • Calories: 308.43kcal
  • Fat: 11.51g
  • Saturated Fat: 3.43g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 4.07g
  • Polyunsaturated Fat: 3.27g
  • Carbohydrates: 42.81g
  • Fiber: 3.70g
  • Sugar: 4.73g
  • Protein: 8.92g
  • Cholesterol: 44.17mg
  • Sodium: 278.19mg
  • Calcium: 59.51mg
  • Potassium: 243.17mg
  • Iron: 2.55mg
  • Vitamin A: 45.07µg
  • Vitamin C: 1.06mg
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