Wake-Up Sandwiches Recipe

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Like most people, we always have leftover hard-cooked eggs after Easter. But my family doesn't mind because they know I'll be making these breakfast sandwiches.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2-3 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2-3 servings


  • 4 ounces cream cheese, softened
  • 2 tablespoons milk
  • 1 package (2 ounces) thinly sliced deli corned beef, chopped
  • 1/2 cup shredded Swiss cheese
  • 2 hard-boiled large eggs, chopped
  • 3 English muffins, split and toasted
  • Sliced hard-boiled large egg, optional
  • Minced fresh parsley, optional

Nutritional Facts

1 each: 424 calories, 25g fat (14g saturated fat), 216mg cholesterol, 784mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 21g protein.


  1. In a bowl, combine cream cheese and milk until smooth. Fold in corned beef, cheese and chopped eggs. Spread 1/3 cup mixture on each muffin half.
  2. Bake at 450° for 10-12 minutes or until heated through. If desired, garnish with sliced egg and parlsey. Yield: 2-3 servings.
Originally published as Wake-Up Sandwiches in Cookin' Up Country Breakfasts Cookbook 1994, p22

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