Chorizo Breakfast Sandwich

This Chorizo Breakfast Sandwich is the ultimate breakfast with a crispy hashbrown, cheesy eggs, and avocado smash on a toasted sesame roll.

This Chorizo Breakfast Sandwich is stacked with everything you want in a hearty, flavor-packed start to the day—crispy hashbrown, pan-fried chorizo patties, smashed avocado, and cheesy eggs all layered onto a toasted sesame roll. The chorizo is formed into patties and cooked until perfectly browned, while the hashbrown adds that crunchy bite that makes every layer hit.

The eggs are cooked thin and folded around melty cheese so they fit perfectly onto the sandwich, creating that classic breakfast sandwich feel with an upgraded twist. Finished with avocado mashed with lemon, sea salt, and red pepper flakes, this sandwich is rich, a little spicy, and seriously satisfying—perfect for weekends, slow mornings, or anytime you want something indulgent but easy.

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Chorizo Breakfast Sandwich

This Chorizo Breakfast Sandwich is the ultimate breakfast with a crispy hashbrown, cheesy eggs, and avocado smash on a toasted sesame roll.

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Ingredients

Serves 1 sandwich

1x2x3x

• ▢ 1 sesame roll, sliced
• ▢ 1 store-bought hashbrown patty
• ▢ 3 oz fresh chorizo, formed into a patty
• ▢ 2 large eggs
• ▢ 1/2 cup shredded cheese (cheddar, American, or pepper jack)
• ▢ 1/2 avocado
• ▢ 2 tsp lemon juice
• ▢ Sea salt
• ▢ Pepper
• ▢ Red pepper flakes
• ▢ Neutral oil, for frying

Instructions 

• Cook the hashbrown: Heat a thin layer of oil in a skillet over medium heat. Cook the hashbrown patty until deeply golden and crispy on both sides. Transfer to a paper towel-lined plate and lightly salt.
• Cook the chorizo: In the same pan, add the chorizo patty. Cook over medium heat, pressing slightly, until browned and cooked through, about 3–4 minutes per side. Set aside.
• Make the avocado mash: In a small bowl, mash the avocado with lemon juice, sea salt, black pepper, and a pinch of red pepper flakes. Set aside.
• Cook the eggs: Wipe out the pan and melt butter over medium-low heat. Whisk the eggs, then pour into the pan, letting them spread into a thin, even layer.
• Once the eggs are just set, place the cheese in the center. Fold the sides inward (like a square or rectangle) so the eggs wrap around the cheese and fit the shape of your sandwich. Let it melt for another 30–60 seconds.
• Toast the Roll: Lightly toast the sesame roll until warm and slightly crisp.
• Build the Sandwich: Spread the mashed avocado on the bottom half of the roll. Layer on the crispy hashbrown, chorizo patty, and cheesy folded eggs. Close the sandwich and serve immediately.

Video

Notes

Pro tips:

Press the chorizo thin: It shrinks as it cooks, so start slightly wider than your roll.

Low heat for eggs: Keeps them soft and prevents browning so they stay tender and foldable.

Layer for texture: Crispy hashbrown + juicy chorizo + creamy avocado is the balance.

 

Make Ahead / Prep:

• Avocado: Best fresh, but can be made 1–2 hours ahead with extra lemon to prevent browning
• Chorizo patties: Can be formed ahead and kept in the fridge
• Hashbrown: Cook fresh for best texture