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A family favorite, breakfast sandwiches are made frequently in the GWD household. These consist of a pork patty, bacon, cheese and egg. But this chorizo breakfast sandwich just hit it out of the ballpark. It delivered on flavor, heat, gooeyness and crunch.
Table of Contents
Step 1: Prep the chorizo patties
Traditionally, breakfast sandwiches use sweet pork for the protein. But have you ever tried chorizo patties? Full of rich flavor and spice, this was a great alternative from the everyday.
Take 2 raw chorizo links and remove them from the casing. Season with Dad’s Sweet BBQ Rub and mix it together. The sweetness of the rub will counter act the savoriness of the chorizo, making for the perfect bite.
Form patties to the size of an english muffin. Flatten them and place them in the freezer for 30 minutes to firm up. Because of the crumbly nature of chorizo, this will help the patty keep its shape once it hits the grill.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Time to grill up some chorizo breakfast sandwiches
Preheat the griddle to a medium heat across all burners. Coat with olive oil and place the firm chorizo patties first. Let the bottom slightly crisp up and after 3-4 minutes flip them over. Place pepper jack cheese on top of each and let it cook.
Next, put your eggs on. I prefer sunny side up, but scrambled is another great option. Season slightly with Dad’s Sweet BBQ Rub. I highly recommend getting silicone molds. It helps keep an even shape on the egg allowing for a better cook. Remove once you see the whites cooked but the yolk still runny.
Finally, open up the english muffin and place both pieces face down for a nice toast.
Recipe Tip
The best way to separate and open an english muffin is by using a fork. Press in around and open.
Remove the patties once they reach an internal temperature of 145 degrees.
Start assembling the chorizo breakfast sandwich by placing the chorizo patty first followed by the egg. Hit it with some hot sauce and close the sandwich. Take a big bite, pop that runny yolk and enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
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Chorizo Breakfast Sandwich
Ingredients
- 3 English muffins
- 3 Pepper Jack cheese slices
- 1 Chorizo links
- 1 tbsp Dad's Sweet BBQ Rub
- 1 tsp Hot sauce
Instructions
- Remove the raw chorizo from the casing.
- Season with Dad'sSweet BBQ Rub and mix it together.
- Form patties to the size of an english muffin. Flatten them and place them in the freezer for 30 minutes to firm up.
- Preheat the griddle to a medium heat across all burners and coat with some olive oil.
- Place the firm chorizo patties first. Let the bottom slightly crisp up and after 3-4 minutes flip them over.
- Place some pepper jack cheese on top of each patty and allow it to melt around.
- Next, put your eggs on the griddle using silicone molds. Season slightly with Dad's Sweet BBQ Rub.
- Open up the english muffin and place both pieces face down for a nice toast.
- Remove the patties once they reach an internal temperature of 145 degrees.
- Remove once you see the whites cooked but the yolk still runny.
- Assemble the chorizo breakfast sandwich.
