Pork Chorizo Egg & Cheese Recipe

Cook the chorizo

Heat a large nonstick or cast-iron skillet over medium heat. Crumble the 0.5 lb pork chorizo into the skillet (no oil needed; chorizo will render fat). Cook, breaking the meat into small pieces with a spatula, for about 6–8 minutes until browned, cooked through, and most of the fat has rendered. Use a slotted spoon to transfer cooked chorizo to a plate lined with paper towel; reserve about 1 tablespoon of the rendered fat in the skillet for flavor (discard excess or save for another use).

Scramble the eggs

Reduce heat to medium-low. In a bowl whisk together 4 large eggs, 2 tablespoons whole milk, 1/2 tsp salt, and 1/4 tsp black pepper until just combined. Add 1 tablespoon butter to the skillet with reserved fat and let it melt and foam. Pour the egg mixture into the skillet and let it sit undisturbed for 10–15 seconds, then gently stir with a spatula, folding cooked edges into the center. Continue cooking, folding occasionally, until eggs are softly set but still creamy, about 2–3 minutes. Remove from heat.

Combine chorizo and eggs

Return the cooked chorizo to the skillet and gently fold into the scrambled eggs until evenly distributed. Keep the mixture warm over the lowest heat for 30–60 seconds if needed, then remove from heat.

Toast the bread

Split 4 English muffins (or sandwich rolls) and butter the cut sides lightly with the remaining 1 tablespoon butter. Place the muffins cut-side down in a separate dry skillet or on a griddle over medium heat and toast until golden and crisp, about 2–3 minutes. Alternatively, toast under a broiler for 1–2 minutes, watching carefully to avoid burning.

Assemble and melt cheese

Place one slice of cheddar on the bottom half of each toasted muffin. Divide the chorizo-egg mixture evenly among the 4 muffins, mounding it on top of the cheese. Top each mound with the second slice of cheese (or place cheese on top of eggs if you prefer it melted directly onto the eggs). If you want the cheese thoroughly melted, place assembled open-faced sandwiches under a broiler for 30–60 seconds or cover the skillet with a lid for 1 minute over low heat until cheese is melted.

Finish the sandwich

Place the top halves of the muffins on each sandwich. If using optional garnishes, add pickled or fresh jalapeños, chopped cilantro, and/or a drizzle of hot sauce before closing. Serve immediately while hot.