Chorizo, Egg and Cheese Breakfast Sandwich
Spicy chorizo sausage, melty, gooey cheese, creamy avocado, fluffy egg…need I say more?! Many breakfast foods are a basic combination of ingredients, but, man, do they taste good. Breakfast sandwiches are quick to prepare and easy to make a large batch in advance. In this recipe, I make a batch of the patties and keep them in the refrigerator/freezer so they are ready to go when I want one.
I wrap the sandwich in foil after I put it together because it keeps it from falling apart. Then I stick it in the oven for a few minutes to melt the cheese. Keep it wrapped in the foil if you want an easy out-the-door-breakfast. Try swapping the scrambled egg for a fried egg so you get the runny yolk on the sausage and muffin.
Chorizo, Egg and Cheese Breakfast Sandwich Recipe
Makes 5 sandwiches.
Ingredients
- 1/2 pound ground turkey
- 7-8 ounces of Mexican chorizo (1 packaged tube)
- 5 slices of Cheddar or Monterey jack cheese (pre-sliced or sliced from a cheese block yourself)
- 5 English muffins
- 5 eggs
- 2 avocados
- Salt and pepper
- Siracha (optional)
I’m often cooking for one so I usually mix up all of the meat and freeze four of the five patties for later. In that case use:
- 1 English muffin
- 1 egg
- 1 slice of cheddar or Monterey jack cheese
- 1/4 or 1/2 avocado
- Salt and pepper
- Siracha (optional)
Directions
- Preheat the oven to 400.
- In a large bowl mix 1/2 pound of ground turkey with 7-8 ounces of Mexican chorizo. (Mexican chorizo usually comes in plastic casings. Check the package, but one casing is usually about 7-8 ounces.) Using your hands, mix together the turkey and chorizo until combined and the meat looks consistent throughout.
- Divide the meat into 5 equally sized portions and shape into balls (not patties).
- Heat a large skillet over medium heat. Cut the English muffins into halves and add them to the skillet to toast the insides of the muffins. When muffins start to turn slightly brown (about 3-4 minutes) remove them from the skillet. Return the skillet to the heat.
- Place each meat ball into the skillet (don’t flatten first). Depending on the size of your skillet, you may need to do this in batches. Using a solid spatula without holes or slits, press down on each ball while in the skillet until flat and thin. (If you don’t have a solid spatula, use your normal spatula and cover it in foil.)
- Cook the patties, undisturbed, 2 minutes each side. Remove them from the pan and place on a paper towel to soak up the excess grease.
- Break the eggs into a bowl and whisk together with a fork.
- Add the eggs to the skillet and scramble. (There should be enough leftover grease in the skillet so the eggs don’t stick, but if not add a drizzle of oil.) Season the eggs lightly with salt and pepper. (When I cook for one I use a egg circle to shape the egg to the size of the muffin.)
- Tear 5 pieces of foil large enough to wrap around each individual muffin. Place the bottom part of each muffin in the center of each piece of foil.
- Divide the eggs evenly between the bottom part of the five muffins. (The foil will help keep the eggs in place if they are falling off the muffin.)
- Place one patty on top of the egg, then top with the cheese.
- Wrap each sandwich in foil. Add the sandwiches to the oven for 8-10 minutes to melt the cheese.
- While sandwiches warm in the oven, cut the avocados in half, remove the pit, and slice into cubes.
- Remove the sandwiches from the oven. Flip the sandwich upside down and remove the bottom part of the sandwich (the part not glued together with the cheese). Spread avocado onto the muffin and return to the sandwich.
- Serve while hot. Add siracha for additional spice.
Flattening the patties in the skillet helps keep them flat so they don’t puff into balls. Making sure you have a hot pan and only flipping them once will help create crust on each side of the meat.
Use the Extra Ingredients
If you bought a 1 pound package of ground turkey, save the extra meat in the refrigerator or freezer to make into tacos.
Home
