My make ahead egg and chorizo breakfast sandwich is your new go-to sandwich for weekdays: it’s made with spicy chorizo, eggs, mayo, spinach and cheese!
It may be Friday, but I’m always thinking ahead to prepare for the week to come! Call me crazy, but doing a few things in advance really help to ease my anxiety about starting a new week off on the right foot. And a good breakfast in the morning is one of the most important things to us in our household, so prepping breakfast ahead of time is one thing we we try to do every weekend.
Related: Make Ahead Breakfast Sandwiches
Not gonna lie: sometimes prepping ahead just means picking up a box of freezer breakfast sandwiches from Costco. But usually we try to prepare our own homemade prep ahead breakfast sandwiches, like these tasty bacon and egg breakfast sandwiches or my make ahead breakfast burritos. But today I wanted to make a spin off of our usual bacon, egg and cheese breakfast sandwiches based on a crazy tasty version I had recently at Starbucks: hence, my recipe for these make ahead egg and chorizo breakfast sandwiches!
So this flavor combo is killer, and the first time I had it from our local Starbucks I just knew I had to recreate something similar! This sandwich pairs a chorizo sausage patty with egg, spinach, Colby jack cheese, and mayonnaise. I love how the spiciness of the chorizo pairs with the creamy mayo and crisp spinach. I made these with a combination of brioche buns and whole wheat buns, but you could use anything you like (they’d be great with Hawaiian rolls or with mini pretzel buns even!).
Related: Breakfast Bagel Paninis
Now it’s your turn: how do you prepare for a new week? Share with me by commenting below!
Make Ahead Egg and Chorizo Breakfast Sandwich
- Nonstick cooking spray
- 10 large eggs
- Kosher salt
- Ground black pepper
- 1 1/4 pounds ground chorizo I purchased ten chorizo sausages and removed them from casings, cut each in half and formed it into a patty
- 1-2 tablespoons canola oil
- 10 tablespoons mayonnaise
- 10 English muffins or small rolls I used half challah and half French rolls
- 10 slices Colby Jack cheese
- 2-3 ounces baby spinach
- Mayo or aioli
- Monterey Jack or Colby
- Special equipment:
- Ten 3 1/2 inch ramekins
- Aluminum foil or parchment paper
Heat oven to 375 degrees Fahrenheit.
Generously coat ten ramekins with nonstick cooking spray and place on a baking sheet. Crack one egg into each ramekin, using a fork or a knife to pierce the yolk and stir it into the whites slightly, giving it a "marbled" appearance. Season lightly with salt and pepper. Bake in heated oven for 20 minutes, until cooked through.
While the eggs are cooking, form your ground chorizo into ten round sausage patties, about 2 ounces each. Heat canola oil in a large nonstick skillet and cook sausages until browned and crispy, about 4-5 minutes per side. Remove to paper towel-lined plate.
Cut the rolls in half lengthwise (as if to make a sandwich). To assemble sandwiches, spread about one tablespoon mayonnaise on the top halves of each roll. To the bottom half, add an egg patty, sausage patty, one slice of cheese, and a few pieces of spinach. Top with the top half of the bun and wrap in a piece of aluminum foil or parchment paper. Store in the refrigerator; keeps up to one week.