Chorizo & Egg Breakfast Sandwich

Chorizo & Egg Breakfast Sandwich

What makes a this breakfast sammy better than your typical sammy? The homemade everything bagel seasoning buns, duh! This Chorizo & Egg Breakfast Sandwiches are not only cute as hell, but they’re delicious, flavorful, and filling! What’s not to love!?

These sandwiches did NOT last long due to their flavor and a hungry man in the house. I think most people think of a breakfast sandwich when it’s served on an English muffin or toast. This bread, recipe here from Pinch of Yum (plus my own twist), is what makes this sandwich different from all the others. It’s also served over a bed of finely diced crispy potatoes.

If there’s one thing I can promise you, it’s that you should NOT pass this recipe up. You’ll regret it.

Chorizo & Egg Breakfast Sandwich
Prep Time
15 mins
Cook Time
45 mins

Chorizo & Egg Breakfast Sandwich served on homemade buns on top of a bed of crispy diced potatoes. 

Course: Breakfast, Dinner, Lunch
Cuisine: American, Mexican
Servings: 10 buns
Calories: 350 kcal
Author: morganicmind
  • 1 Package Aguila Chorizo cooked
  • Eggs Over Easy
  • 1/2 Red Onion finely diced
  • 1 Bell Pepper finely diced
  • 1/2 Jalapeno finely diced
  • Cilantro to taste
  • 2 Tbsp Olive Oil for saute
  • Salt & Pepper to taste
  • 1.5-2 Avocados sliced or diced
  • 3-4 Potatoes finely diced
  • 2 Tbsp Garlic minced
  • 2-3 Tbsp Olive Oil
  • Salt & Pepper to taste
  • 3 Cups All Purpose Flour
  • 1 tsp Salt
  • 1/2 tsp Instant Yeast
  • 1 1/2 cup Water Room Temperature
  • 2 tbsp Butter
  • 2 tbsp Olive Oil
  • 2 Large Cloves Garlic
  • Everything Bagel Seasoning
  1. Cook the Chorizo according to package on a skillet. Leave over low heat until the rest of the ingredients are ready.
  1. Heat a skillet over medium heat and let warm. Add the diced potatoes, garlic, salt & pepper, and olive oil to the potatoes. Spread out and let sit for about 5 minutes without flipping.
  2. Flip and cook until golden brown.
  1. Cook the vegetables (onion, bell pepper, jalapeno) over medium-low heat with olive oil, salt, and pepper.
  2. Remove from heat once translucent and warm.
  1. Mix/whisk the flour, salt, and yeast in a bowl together.
  2. Slowly pour in the water and mix until the dough becomes scrappy and binds together. Option to add 1 more Tbsp if needed.
  3. Cover with plastic wrap (I am so bad at using this correctly) and let sit for 12-18 (I did it for around 14-15 hours). You'll know it's ready once the dough has spread in the bowl and little bubbles appear.
  4. Preheat the oven to 450.
  5. Once preheated, place a cast iron (or dutch oven) in the oven for 30 minutes to heat.
  6. While the pan is heating, pour the dough out onto a floured surface and carefully fold over two-three times and separate into about 8-10 balls (rolls).
  7. Place the dough balls onto a sheet of parchment paper and cover with plastic wrap again while the pan heats up (30 minutes).
  8. Remove the pan from the oven after 30 minutes and place the dough balls (with parchment paper on the bottom) in the pan.
  9. Carefully cover with foil (or the lid to the dutch oven) and bake for 30 minutes.
  10. Remove from oven after 30 minutes and brush the melted butter, garlic, and everything bagel seasoning mixture all over the bread.
  11. Place back in the oven UNCOVERED for another 10-15 minutes.
  12. Remove as soon as the bread is golden brown and crispy.
  1. Once cool enough to touch, cut the buns in half.
  2. Place the avocado on the bottom of the bun and top with chorizo, egg, cheese, and vegetables.
  3. Top with the other half of the bun and serve over a bed of crispy potatoes!

Chorizo & Egg Breakfast Sandwich

Leave a Reply

Recipe Rating