We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    0
  • Email
    0

Mexican Chorizo and Egg Sandwich

  • Prep 5 min
  • Total 20 min
  • Ingredients 6
  • Servings 6
  • Facebook
    0
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    0
  • Email
    0

Ingredients

6
extra-large eggs
1
tablespoon whole milk or heavy cream
Salt and freshly ground pepper to taste
6
ounces Mexican style chorizo or semi-cured Spanish chorizo, casings removed and cubed
5
English muffins any-type, split
6
slices cheddar or American cheese

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430.3
% Daily Value
Total Fat
26.7g
41%
Saturated Fat
11.4g
57%
Cholesterol
262.1mg
87%
Sodium
832.6mg
35%
Total Carbohydrate
22.7g
8%
Dietary Fiber
2.2g
9%
Sugars
1.2g
Protein
24.8g
% Daily Value*:
Calcium
31%
31%
Iron
15.80%
16%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

It's important to undercook the eggs so they're slightly runny when you assemble and wrap.

While the frozen sandwiches can be reheated in the microwave, defrost them in the refrigerator the night before and reheat in a toaster oven for better results and even cooking.

Finally, sandwiches will keep well for up to 1 month so label and date the sandwiches before storing.

Directions

  • 1 Beat together the eggs, milk, salt, and ground pepper in a medium mixing bowl.
  • 2 Heat a non-stick skillet over medium heat. Add the chorizo and sauté until it is cooked through and has rendered its fat. Lower the heat to medium-low and pour in the egg mixture. Stir with a wooden spoon until small curds form and the eggs have just set. Do not overcook. Turn off the heat and allow to cool completely.
  • 3 Split open the muffins. Top the bottom half with a large scoop of scrambled eggs (about 1/4 cup). An ice cream scoop works well here to distribute the eggs evenly. Cover with a slice of cheese and muffin top. Tightly wrap each sandwich in aluminum foil and then plastic wrap to seal. Label and place in a plastic bag to store in the freezer.
  • 4 Defrost the sandwiches in the refrigerator the night before. Remove foil and bake the sandwich in a toaster oven at 350 degrees for 5 to 10 minutes, until the eggs are warmed through and the cheese is melted. Serve immediately.

If you're a breakfast person, one of the hardest parts about Monday mornings is saying goodbye to weekend pancakes and leisurely brunches. Whether you’re trying to get out the door or packing the kids up for school, it’s necessary to cut corners and breakfast usually takes the first hit. Instead of bacon and eggs, you settle for an un-toasted bagel on your way to work and slow-cooking oatmeal becomes a hastily poured bowl of cereal. Favorites like multi-step breakfast sandwiches can be a challenge to make on busy mornings. Fortunately, breakfast sandwiches, stuffed with creamy scrambled eggs and melted cheese, also freeze well provided you keep a few things in mind. Freezing can alter the texture - egg yolks hold up better while whites can become rubbery – so make sure that your eggs are well scrambled before you cook them so that they don't separate. It's also important to undercook the eggs so they're slightly runny when you assemble and wrap. Use a low-moisture cheese like cheddar or American but leave the melting for the end. While the frozen sandwiches can be reheated in the microwave, defrost them in the refrigerator the night before and reheat in a toaster oven for better results and even cooking. Finally, sandwiches will keep well for up to 1 month so label and date the sandwiches before storing. It will mean taking a little extra time on weekends to prep breakfast but you'll be thankful you made the effort in the busy days ahead.

Rate and Comment

Ana Peláez Ana Peláez
September 20, 2016

If you're a breakfast person, one of the hardest parts about Monday mornings is saying goodbye to weekend pancakes and leisurely brunches. Whether you’re trying to get out the door or packing the kids up for school, it’s necessary to cut corners and breakfast usually takes the first hit. Instead of bacon and eggs, you settle for an un-toasted bagel on your way to work and slow-cooking oatmeal becomes a hastily poured bowl of cereal. Favorites like multi-step breakfast sandwiches can be a challenge to make on busy mornings. Fortunately, breakfast sandwiches, stuffed with creamy scrambled eggs and melted cheese, also freeze well provided you keep a few things in mind. Freezing can alter the texture - egg yolks hold up better while whites can become rubbery – so make sure that your eggs are well scrambled before you cook them so that they don't separate. It's also important to undercook the eggs so they're slightly runny when you assemble and wrap. Use a low-moisture cheese like cheddar or American but leave the melting for the end. While the frozen sandwiches can be reheated in the microwave, defrost them in the refrigerator the night before and reheat in a toaster oven for better results and even cooking. Finally, sandwiches will keep well for up to 1 month so label and date the sandwiches before storing. It will mean taking a little extra time on weekends to prep breakfast but you'll be thankful you made the effort in the busy days ahead.