This classic sandwich stars at breakfast when rye bread is swapped for English muffins or biscuits.

Source: Midwest Living


Recipe Summary

30 mins
10 mins
15 mins
55 mins


Ingredient Checklist


The day before:
  • Preheat oven to 350°F. Coat a 13x9x2-inch baking pan with cooking spray; set aside. In a large bowl whisk together eggs, milk, salt, and pepper until combined. Pour into the prepared baking pan. Bake about 10 minutes or until egg mixture is set. Remove from oven and cool slightly. Cut into eight rectangles.

  • To assemble sandwiches, spread cut sides of muffins with salad dressing. Place egg rectangles on the bottom halves of muffins, folding to fit. Top with sauerkraut; add corned beef and cheese. Replace top halves of muffins. Wrap each sandwich in heavy foil and chill overnight.

Tailgate day:
  • Tote foil-wrapped sandwiches in an insulated cooler with ice packs.

  • At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat above center of grill. Place foil-wrapped sandwiches on grill rack over center of grill. Cover and heat for 15 to 20 minutes or until heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking and heat as above.)

Must-have equipment:

Insulated cooler with ice packsOn-site grill (with a cover)

Nutrition Facts

423 calories; fat 22g; cholesterol 261mg; saturated fat 9g; carbohydrates 32g; mono fat 5g; poly fat 4g; insoluble fiber 2g; sugars 6g; protein 25g; vitamin a 534.5IU; vitamin c 2.4mg; thiamin 0.6mg; riboflavin 0.6mg; niacin equivalents 3.6mg; vitamin b6 0.1mg; folate 72.6mcg; vitamin b12 1.7mcg; sodium 1048mg; potassium 329mg; calcium 313mg; iron 3.4mg.