Mexican Breakfast Sandwich

Texas is known for it's breakfast tacos and everyone in this home is crazy about them. A quick look in the refrigerator this morning and the first thing I thought was "I guess I'll make breakfast tacos again." Out came the chorizo, eggs, and cheese. However, I was feeling uninspired. Then I spotted the ciabatta rolls on the counter. Instead of breakfast tacos, I decided I'd make breakfast sandwiches. They had all the delicious ingredients of a taco, I just used rolls instead of tortillas. It ended up being a great decision. Here's what you'll need:

  • 1 ciabatta roll per person
  • 1 egg per person
  • 1 pkg chorizo
  • 1 can refried beans
  • cheese (whatever kind you like) 
  • 1 avocado, sliced
  • Romaine lettuce
  • chipotle sauce


Start by cooking the chorizo. While it's cooking, split the rolls and spread some refried beans on the bottom of each one. 

When the chorizo is fully cooked, drain off the excess grease. Spoon a generous amount of chorizo on top of the refried beans. 

Now put some cheese slices on top of the chorizo and put the sandwich bottom in a 350 degree oven until the cheese is melted. 

While the cheese is melting, Spread some of the chipotle sauce on the top half of each bun. 

Add some sliced avocado. 

And some lettuce. In the skillet that you cooked the chorizo, fry an egg. I left a little of the grease in it for flavor. 

Now it's time to put the top and bottom together. You can do it.  

How good does that look? That yolk running down the side is a thing of beauty!  I fired up some fingerling potatoes with a little chorizo to serve on the side. Just looking at the picture makes we want another one...