Sloppy Breakfast Sandwich

What to do with leftover sloppy joe meat? How about a Sloppy Breakfast Sandwich! That’s how this morning favorite came about. A tribute, if you will, to a sandwich shop in town that takes basic sandwiches and keeps adding goodness on top of goodness.

This recipe starts with the basic morning sandwich of egg and cheese on a bun then adds guacamole, hash brown, sloppy joe meat, and sprinkles it the crumbled bacon and diced onion.

Use a nice heavy roll like Ciabatta, or an English muffin, for this sandwich to hold the heft.

Sloppy Breakfast (1)

Starting from the bottom bun and working our way up, layer by layer. Split the Ciabatta roll in half. Spread a thin layer of sloppy joe meat on bottom bread layer.

Sloppy Breakfast (2)

Add a slice of cheddar cheese and a hash brown patty. Better if you have time to make your hash browns using a shredded potato to better control forming a thin pancake vs. a patty, but you can use a frozen premade one when short of time as I did for this post.

Sloppy Breakfast (3)

Place a fried egg on top.

Sloppy Breakfast (4)

Sprinkle some crumbled bacon and diced onion over eggs. Place in a 375°F for 8 – 10 minutes to warm the sandwich and melt the cheese.

Sloppy Breakfast (5)

While the sandwich bottom warms in the oven. Make the guacamole. Stick to a simple guacamole of mashed avocado mixed with some fresh chopped cilantro and salt & pepper to taste. Spread a layer on the top of the bun. Remove the bottom of the sandwich from oven, top with avocado top, and serve immediately.– Ella

Sloppy Breakfast Sandwich

  • Servings: 4
  • Difficulty: easy
  • Print


• 4 Ciabatta rolls
• Leftover sloppy joe meat
• 4 slices cheddar cheese
• 4 hash brown pancakes, thin is best
• 4 eggs, fried
• Crumbled bacon
• Diced onion
• Guacamole


  1. Split the roll in half.
  2. Spread sloppy joe meat on the bottom half of roll and guacamole on the top half.
  3. Layer the rest of the ingredients between the rolls making a sandwich.
  4. Sprinkle crumbled bacon and diced onion on top for additional flavor.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

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