Chorizo Bagel Recipe

Toast and Butter

Split the bagels and toast to your liking in a toaster or under a broiler. While warm, spread about 1 tablespoon of softened butter on each cut side so it melts slightly. Set toasted bagels aside, cut-sides up.

Prepare the chorizo

Remove the chorizo sausage from its casing if present and crumble or finely chop. Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Add the crumbled chorizo and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a spatula to break large pieces into bite-sized crumbles. If the chorizo renders a lot of fat, tilt the pan and spoon off excess, leaving a little for flavor.

Scramble the eggs

While the chorizo cooks, whisk 2 large eggs with 2 tablespoons milk, 1/2 teaspoon black pepper and 1/4 teaspoon of the salt in a small bowl until blended. When the chorizo is nearly done, push it to one side of the pan and reduce heat to low-medium. Add the egg mixture to the empty side (or transfer chorizo to a bowl and wipe pan if you prefer). Stir gently and cook the eggs, scraping the pan, until just set but still moist, about 1–2 minutes. Fold eggs and chorizo together briefly to combine flavors. Taste and adjust seasoning with remaining 3/4 teaspoon salt if needed.

Optional cheese

If using cheese, sprinkle the 1/2 cup shredded cheddar or Monterey Jack over the hot chorizo-egg mixture, cover the pan for 30–60 seconds to melt, then stir gently to incorporate.

Prepare tomato and avocado

Slice the tomato into 4–6 thin slices. Halve and pit the avocado, scoop out the flesh and slice or fan into thin slices. Place avocado in a small bowl and squeeze the juice of half a lime over it to prevent browning and add brightness.

Assemble the bagel

Divide the warm toasted bagel bottoms between two plates. Spoon half of the chorizo-and-egg mixture onto each bagel bottom. Top with a few slices of tomato and fanned avocado. Sprinkle the chopped cilantro on top if using. Add a few drops of hot sauce if desired. Place the bagel tops over the fillings and serve immediately.

Serve each chorizo bagel hot. Leftover cooked chorizo and eggs keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or microwave before assembling. Avocado is best prepared just before serving to avoid browning.