Cuban Breakfast Sandwiches

Cuban Breakfast Sandwiches


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These open-face sandwiches are usually served at lunchtime, but this recipe makes them a delicious baked breakfast treat! With some spicy chorizo and creamy Swiss cheese, this dish is a great meal on-the-go.

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Time needed

20 min preparation + 9 hour cooking

Serving Size / Yield

8 servings


  • 8 slices bread
  • 8 thick slices Swiss cheese
  • 12 slices baked ham
  • ½ lb. chorizo, chopped
  • 3 dill pickles, sliced
  • 6 eggs
  • 3 C. milk
  • 1/2 tsp. salt
  • black pepper
  • 1/2 tsp. dry mustard
  • 1/2 C. butter
  • 3 C. crushed corn flakes

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Place 8 slices of bread on a baking sheet.
Layer bread with 4 slices of cheese, ham, chorizo, and the other 4 slices of cheese on top.
Add sliced pickles.
Beat eggs, milk, salt, pepper, and mustard powder together.
Pour over sandwiches.
Refrigerate covered overnight.
Remove from refrigerator 30 minutes before baking.
Preheat oven to 350˚F.
Mix cereal and melted butter.
Spread over sandwiches.
Bake for 1 hour.

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