This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese.