A simple breakfast sandwich that is better than anything from your local fast food joint. Try a chorizo and egg breakfast sandwich to start your day.
Today’s theme is Rebel. As in, Megan is such a rebel. (Not)
I always joke about Ben being a creature of habit – but truth it, I’m just as bad as he is. Our breakfast routine on the weekends is almost always the same – a bacon and egg breakfast sammich. Maybe pancakes if we’re feeling crazy… I know, such rebels. Right? During the week he’s a cold cereal kinda guy. Boorrinngg! I can’t bring myself to do it. Some mix and combination of honey nut Cheerio and Fiber cereal just doesn’t do it for me. But for someone that thinks they’re not a creature of habit, like I say that I’m not, I totally am. Because if I’m not a cold cereal kinda person during the week like Ben is, I know that as soon as the weekend comes around I’m gonna be having my bacon and egg breakfast sammie. I crave it. It’s like The Sign of my weekend. And it’s gonna be yours soon, too.
But this weekend, I was feeling like a rebel and went with a Mexican flaired sammie. Ben and I needed some serious fueling up for Sunday’s activities of blueberry picking. This is serious summer business folks. By the time we got out to the patches, the berries that were open for the picking were pillaged and left us with measlie little berries… but being the rebel that I am, I crossed The Yellow Line, that separated the open berries from the closed ones. Oooo, I’m so bad. You don’t even know. Sometimes, I don’t separate my recycling. REBEL!! If I was going to be picking blueberries in the scorching sun and getting a wicked case of back sweat – I was going to be getting some big ass, ripe, gumdrop size berries! Booyah! And I cleaned up, yo. It was great! Ben judged me and called me a rule breaker, cause duh I think we’ve established how much I am. I told him he was a sissy for letting a yellow piece of nylon rope stand between him and glorious blueberries and then we got really fat on blueberries.
Now, I’m stuck with 10 pounds of blueberries, limited freezer space and oh, just another 5 pounds of blackberries we picked the night before with a couple Saturday night brewskies and Huck eating them right off the prickly vine. This was a weekend full of food wins. And rebelious berry picking. What, up!
I love this twist on my classic and habitual breakfast sandwich. I found a huge avocado that simply had to be used, Mexican creama that needed to be slathered on top and chorizo sausage that is spicy but not so overpowering that you can’t take two bites of this at once. Because, you know you’ll want to. You’ll need to. It’s everything you ever dreamed a breakfast sammich could be. And none of that horrible fast food $1’s worth of heartache and heartburn. You’re welcome.
Chorizo and Egg Breakfast Sandwich
2 English Muffins, toasted
1 Avocado, sliced
2 Tbsp Sour Cream or Mexican Crema
2 Tbsp Salsa
⅓ pound Chorizo Sausage, cooked
¼ cup Cheddar or Pepper Jack cheese, shredded
Toast English Muffins, set aside. In a saute pan cook chorizo breakfast sausage. Drain and set aside. Wipe out pan. Scramble two eggs in pan over medium heat. Form into a circle shape if possible to fit english muffin. Top with shredded cheddar and allow to melt. Remove from heat.
Top english muffins with avocado, egg and cheese, cooked chorizo, sour cream or crema and salsa. Devour immediately.
Megan Keno – Country Cleaver