Leftover Tri Tip Breakfast Sandwich

Cook Time

10 Mins

Cooking Method






Prep Time

15 Mins




4 Slices Cooked and Sliced in half Bacon

4 Cheddar Cheese, Slices

4 Eggs

4 Split and Toasted English Muffins

1 cup cook thinly sliced Tri-Tip Roast

Cooking Instructions

One of the great things about Tri Tip is that it can be cut into thin slices to put on whatever beef sandwich creation your heart desires. This leftover Tri Tip sandwich recipe is the perfect breakfast after your smoked Tri Tip dinner from the night before. Slice thinly and grill with poached eggs and melted cheddar cheese inside an English muffin. Enjoy!

  1. Start up your Pit Boss. Once it’s fired up, set the temperature to 350°F.
  2. In a heavy saucepan, bring water to a bare simmer. Using a spoon, stir the water to form a whirlpool and crack an egg into the water. Poach the egg for 5-7 minutes, or until the white is set but the yolk is still runny. Repeat with the remaining eggs.
  3. Assemble the sandwiches: top each sandwich with a slice of cheddar cheese, two halves of a bacon slice, tri-tip, and a poached egg.
  4. Grill for 5 minutes, or until everything is warmed through and the cheese is melted. Serve immediately.

Special Tools

  • Heavy Bottomed Sauce Pan


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