This easy pastrami and eggs sheet pan breakfast bake is inspired by a Reuben sandwich, loaded with cheese, sauerkraut, and crispy sprouts – plus fried eggs on top. It’s a delicious mess (in the best way) and is gluten-free, grain-free, and low-carb friendly.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Sheet Pan Recipes
If you’ve ever had a Reuben sandwich and thought “I want this for breakfast but don’t want the bread,” this one’s for you. It’s a savory, low-carb sheet pan twist on that classic combo —pastrami, cheese, sauerkraut, and a tangy sauce—all baked over shredded Brussels sprouts for a little veggie goodness (you won’t even notice they’re healthy).
You can also use shredded cabbage, chopped cauliflower or even roasted potatoes (if you want more carbs).
I top mine with crispy fried eggs and a few dill pickle slices to channel those deli vibes. It’s low-carb, high-protein, gluten-free, grain-free and macro-friendly at 530 calories per serving, 10g carbs (7g net), 42g fat, and 28g protein.
This recipe was originally featured in my Paleo Breakfast eBook and is now here on the blog. It’s the kind of breakfast you actually look forward to so I hope you give it a go.
👩🍳 You might also like these breakfast recipes: cottage cheese egg bites, spinach frittata with feta cheese, chorizo breakfast tacos, turkey sausage with sweet potato or broccoli bacon egg muffins.
What You’ll Need
Here is what you’ll need for this pastrami and eggs sheet pan breakfast recipe. Find the full measurements in the recipe card below.
Veggies base
- Brussels sprouts – thinly sliced for a roasty, nutty layer. You can swap with shredded cabbage or roughly chopped cauliflower.
- Olive oil to crisp everything up and salt to get the flavor going.
- Pastrami or corned beef – deli-style and salty, this is the key Reuben sandwich filling but you could swap it with sliced ham, salami or pepperoni.
- Sauerkraut – adds tang and crunch, it gets that slightly caramelized flavor after baking, super yum!
- Swiss or Cheddar cheese – melty and sharp, adds umami, comfort and a boost of calcium 😉.
- For the sauce: Mayo for creamy base, tomato paste for umami boost (some tomato sauce can also be used), lemon juice for zing, coconut aminos or Tamari sauce will for balance and depth (sub with Worcestershire or soy sauce in a pinch).
- Eggs – fried in a little oil and seasoned with salt and pepper.
- Dill pickles – optional but highly encouraged for crunch and zing!
How To Make Pastrami & Eggs Sheet Pan Breakfast
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for pastrami and eggs sheet pan breakfast.
- Preheat oven to 395°F (200°C). Line a baking sheet with parchment and lightly oil it.
- Toss shredded Brussels sprouts with olive oil and sea salt. Spread evenly on the pan.
- Scatter pastrami and sauerkraut over the sprouts, then sprinkle with cheese.
- Bake for 15–20 minutes.
- While that’s going, mix your sauce ingredients in a bowl.
- Fry the eggs in a little oil until crispy on the edges. Season with salt and pepper, to taste.
- Remove the sheet pan from the oven, drizzle with sauce, and top with fried eggs and optional pickle slices. Done and yum.
Recipe Tips/Variations
- Don’t skip the sauce. It totally pulls the “Reuben” together. You can double it for extra drizzling. For the ‘I can’t be stuffed’ moments, mix ketchup and mayo together and boom!
- No pastrami? Corned beef or leftover roast beef works great. I have also made this with sliced salami and ham before.
- Want it dairy-free? Try a vegan cheese that melts well, or skip cheese altogether and lean more on the sauce.
- Egg style? I like them with crispy bottoms and runny yolks (as they mix into everything), but poached or soft-boiled works too.
- Storage tips: Store leftovers in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the edges crispy. Eggs are best made fresh, though!
- Make-ahead tips: You can prep the veggie/meat/cheese base and the sauce the night before—just store them separately. Pop the base into the oven in the morning, fry the eggs fresh, and assemble.
Serving Suggestions
Serve with hot coffee, maybe a side of avocado slices or roasted tomatoes. Or wrap it up in a low-carb tortilla for a Reuben breakfast burrito situation. SO GOOD!
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Ingredients
- 3–4 oz Brussels sprouts 100–120 grams, halved and thinly sliced
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- 3.5 oz pastrami or corned beef 100 grams, sliced
- 3 tablespoons sauerkraut
- ⅓ cup grated Swiss or Cheddar cheese
For the sauce:
- 1 tablespoon mayonnaise
- 1 teaspoon tomato paste
- 2 teaspoons lemon juice
- 1 teaspoon coconut aminos or Tamari or Soy sauce
For frying:
- 1-2 tablespoons olive oil
- 4 eggs 2 per person
- 2 dill pickles sliced (optional), to finish
Instructions
- Preheat oven to 395°F / 200°C. Line a baking sheet with parchment and lightly brush with oil.
- Toss shredded Brussels sprouts with olive oil and salt. Spread out evenly on the pan.
- Layer pastrami and sauerkraut over the sprouts. Sprinkle with cheese.
- Bake for 15–20 minutes until crispy and golden.
- Mix all sauce ingredients in a small bowl.
- About 5 minutes before the bake is done, fry eggs in avocado oil to your liking.
- Drizzle sauce over the baked mixture. Top with eggs and pickle slices. Serve hot!
Notes
- Don’t skip the sauce. It totally pulls the “Reuben” together. You can double it for extra drizzling. For the ‘I can’t be stuffed’ moments, mix ketchup and mayo together and boom!
- No pastrami? Corned beef or leftover roast beef works great. I have also made this with sliced salami and ham before.
- Want it dairy-free? Try a vegan cheese that melts well or skip cheese altogether and lean more on the sauce.
- Egg style? I like them with crispy bottoms and runny yolks (as they mix into everything), but poached or soft-boiled works too.
- Storage tips: Store leftovers in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the edges crispy. Eggs are best made fresh, though!
- Make-ahead tips: You can prep the veggie/meat/cheese base and the sauce the night before—just store them separately. Pop the base into the oven in the morning, fry the eggs fresh, and assemble.
Nutrition
FAQs
Sure! Just know it won’t have the same Reuben-y vibe, but it’ll still be tasty.
Nope. Tamari, soy sauce, or even Worcestershire sauce will work. Just adjust salt to taste.
Yes! Just keep the sauce and eggs separate until serving. Add fresh eggs when reheating.
Try kimchi for a spicier kick or skip it altogether if fermented things aren’t your jam.
If I could eat a Reuben for breakfast everyday, I probably would do this recipe is killer!!! What a good idea and the sheet pan element is the cherry on top. Couldn’t be easier and it tastes great.