An authentic Nanaimo bar flavor in a cheesecake! Nothing better than this. For a larger crowd, prepare in a jelly roll pan. The end result is thinner but still delicious. If you use the larger pan, the baking time will need to be adjusted.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 breakfast sliders |
Ingredients
- 1 teaspoon olive oil
- ¼ cup chopped corned beef
- 2 tablespoons minced onion
- 3 large eggs, beaten
- 1 slice Swiss cheese, cut into 4 pieces
- salt and freshly ground black pepper to taste
- 4 slider buns, toasted
Instructions
- Heat olive oil in a skillet over low heat. Add corned beef and onions and cook, stirring occasionally, until onion is translucent, 2 to 3 minutes.
- Stir in eggs, and scramble until cooked, 2 to 3 minutes; don’t overcook the eggs or they’ll be rubbery.
- Evenly portion out egg mixture over the bottom halves of the slider buns, add a piece of Swiss cheese, season with salt and pepper, and add the top halves of the buns. Serve warm.
- You can use frozen sliders and warm them up in the microwave.
Reviews
Ok
What a yummy and quick breakfast sandwich! I altered a bit based on what I had on hand but it was delicious. I minced a shallot instead of regular onion and toasted whole wheat English Muffins instead of slider buns. While waiting for the English Muffins to toast, I laid the Baby Swiss Cheese slices over the top of the scrambled egg/corned beef mixture in the skillet and placed a lid on to keep warm resulting in a gooey melty cheesy goodness on top. Before assembling, I smeared a thin layer of mayo and horseradish mustard on the English Muffins then topped with cheesy egg corned beef mixture . So Very Yummy! Thanks for a great recipe …