Go Back
Print
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!

Make Ahead Egg and Chorizo Breakfast Sandwich

test

Servings 10 sandwiches

Ingredients

  • 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
  • Spinach
  • Mayo or aioli
  • Monterey Jack or Colby
  • Special equipment:
  • Ten 3 1/2 inch ramekins
  • Aluminum foil or parchment paper

Instructions

  1. Heat oven to 375 degrees Fahrenheit.

  2. 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.

  3. 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.

  4. 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.