Have you ever had a cuban sandwich? I’m obsessed. If you’ve been around me for any length of time, you will know of my deep and abiding LOVE for a toasty sandwich. And when that sandwich has shredded pork, ham, and cheese? DONE. Enter a new favorite breakfast sandwich over here– this quick and easy cuban breakfast sandwich. 

Cuban breakfast sandwich you'll love! www.lillieeatsandtells.com

Cuban Breakfast Sandwich Basics

This cuban breakfast sandwich has all of the basic elements of a delicious cubano, combined with a classic breakfast sandwich. Runny egg, zesty pickles and mustard, savory shredded pork and ham– I’d go on but these blog posts get so redundant right? Let me list the ingredients below and then one more time in the recipe. HA.

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I love to have shredded pork on hand in my fridge at all times. It’s low fat, it goes with practically everything, it’s easy to make, and it’s delicious! For the pork in this recipe, I used leftover Greek pork that I make in my Instant Pot. If you haven’t tried my Instant Pot Greek Pork yet, check out the recipe here

To make the cuban breakfast sandwich, you really don’t need to prep anything. This makes it a perfect, protein-packed breakfast for busy mornings. You can make this assembly-line style for you and the kids (of course my boys would just choose egg, ham and cheese, but it’s fine. More pork for the rest of us.)

Start your day off right with this cuban breakfast sandwich www.lillieeatsandtells.com

Cooking Your Cuban Breakfast Sandwich

Gather your ingredients to get started. For the inner-workings of this amazing sandwich you’ll need an egg, shredded Greek pork, a couple slices of deli ham, and half of a slice of reduced fat swiss cheese. These make up the bulk of the cuban breakfast sandwich innards. 

Grab a nonstick skillet and heat it to medium high. You’ll want a skillet that’s large enough to cook and warm up all of your meats at the same time. So, don’t grab your smallest skillet. Use one that’s medium-to large sized. This will speed up your cooking process. 

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I'm obsessed with this sandwich. www.lillieeatsandtells.com

Once the skillet is warm, spray it with a light mist of olive oil and crack your egg on one side of the pan. Let it fry for a minute to solidify before adding your leftover greek pork to the other side of the skillet. Warm the meat and then top it with your swiss cheese. While the cheese is melting, flip your egg and turn off the pan. The egg will continue to cook with the residual heat. If you like your eggs cooked more thoroughly, leave the heat on for a minute longer before shutting it off. I prefer a good, runny egg on this sandwich. 

This breakfast sandwich will fit your macros. www.lillieeatsandtells.com

Before you take your pan off the heat, put your ham on a clean section of the pan to heat it up quickly. You want all of your meats at a similar temperature for this cuban breakfast sandwich. This mimics a traditional cuban sandwich that is served warm on toasted bread.

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Bringing It All Together

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While your meats are warming up, toast your english muffin. Spread honey mustard and yellow mustard onto the english muffin. Layer the cheesy pork, the warm ham, and the fried egg onto the english muffin. Add arugula, sliced dill pickles, and pickled onions if you love them and have them on hand. I love the added flavors these bring to the cuban breakfast sandwich. If you are feeling extra adventurous, try some fresh mint! I look for excuses to add mint.

I can't get enough of this quick and easy cuban breakfast sandwich www.lillieeatsandtells.com
Make this for the kids, or just yourself. www.lillieeatsandtells.com

The egg and english muffin makes this officially, socially accepted as breakfast of course. But I fully support whipping these up for lunch or dinner. So easy to make, this cuban breakfast sandwich is great for any time of the day! For more recipes using my greek pork (which is very similar to my Instant Pot Carnitas), click here. And, as always, you can find me on Instagram @lillieeatsandtells

Leave your egg a little runny and you won't regret it. www.lillieeatsandtells.com
This breakfast sandwich will fit your macros. www.lillieeatsandtells.com

Quick and Easy Cuban Breakfast Sandwich

Your favorite cuban sandwich, with a twist for breakfast! 
5 from 1 vote
Author Lillie
Course Breakfast
Cuisine Cuban
Prep Time 5 minutes
Cook Time 5 minutes
Servings 1 sandwich
Calories 328 kcal


  • 1 English Muffin 25 carbs for mine
  • 1 Tbsp yellow mustard 15 g
  • 1 tsp honey mustard 4 g
  • 1 large egg
  • ¼ cup shredded Greek pork 50 g (recipe here)
  • 2 slices deli ham 28 g
  • ½ slice of reduced fat Swiss cheese
  • Dill Pickles
  • Arugula
  • Pickled onions recipe here
  • Fresh mint optional


  • Heat a nonstick skillet to medium high heat. Crack an egg on one side and let it fry for a minute. Add 50 grams of your leftover pork on the other side of the pan to warm it up.  Top the meat with swiss cheese to let it melt. Flip your egg and turn off the pan to let the other side of the egg cook just a bit. Add your ham to the pan to heat it up real quick in the residual heat of the hot pan. 
  • Toast the english muffin. Spread with yellow mustard and honey mustard. Top with the cheesy pork, the warm ham, and the fried egg. Add pickles and pickled onions if you love them! I always add some arugula and fresh mint if I’ve got it!


To find this recipe on My Fitness Pal search: Lillie Eats and Tells Cuban Breakfast Sandwich


Serving: 1sandwichCalories: 328kcalCarbohydrates: 30.4gProtein: 29.8gFat: 9.9gFiber: 1.2g
Keywords breakfast, breakfast sandwich, cuban sandwich, greek pork, ham, pickled onions, swiss cheese

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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Recipe Rating


  1. 5 stars
    I made these this morning and Oh. Em. Gee!!! I think this is the best breakfast sandwich I have ever had! Better than anything in a restaurant or cafe! Mind blown! 🤯🤯🤯 I’m a huge fan of meal prepping. Do you think (minus the arugula) these would freeze well?