chorizo sausage egg breakfast sandwich with gravy


So…..I might have a slight problem.

I started watching The Blacklist. YOU GUYS. I watched the entire first season in one night. Can I blame Amazon Prime for easy access to this show? Probably not. James Spader is a total badass. Do you guys remember the 80’s movie The Mannequin? He played Richard the annoying douche who tried to get Jonathan fired. Might need to watch that one again.

I have no idea why I remembered that little factoid right now, but hey, gotta’ the love 80’s, right? Anyways, The Blacklist has so many twists and turns in the plot that I was instantly addicted. I don’t want to give anything away, but whenever you do plop down on the couch to watch it, don’t make any plans. Unless, you need some nourishment while you watch then I highly recommend making this Chorizo Sausage Egg Breakfast Sandwich with Gravy.

I could live off chorizo. Wait. Is that a problem? Please say nay? I promise to cut back on binge watching of TV shows, but don’t take away my chorizooooooo. My favorite time to consume chorizo is definitely in the morning. Chorizo scramble, chorizo hash, chorizo skillet, it all makes me happy. But! This breakfast sandwich..have mercy. Chorizo sausage patty topped with cheesy scrambled eggs and smothered in gravy. McDonald’s should add this to their all day breakfast menu.

Now, if you’ll excuse, I have season two to watch!

Chorizo Sausage Egg Breakfast Sandwich with Gravy


4 English muffins, sliced in half

for the chorizo:
1 pound ground chorizo
3 tablespoons olive

for the eggs:
8 large eggs, whisked
1 tablespoon half and half
1 tablespoons cheddar cheese grated
salt and pepper to taste

for the gravy:
3 tablespoons all-purpose flour
3 tablespoons unsalted butter
1 cup chicken stock
salt and pepper to taste


for the chorizo:
Take the ground chorizo and form into four medium sized patties. Preheat a skillet to medium heat and add the olive oil. Place the chorizo patties in the skillet and cook for about 5 minutes on the first side, flip, and continue to cook for a couple of minutes. Once cooked, place on a plate and set aside.

for the eggs:
Preheat a skillet to medium heat and spray with non-stick cooking spray. In a large bowl combine all the ingredients. Pour the egg mixture into the skillet and cook for about three minutes or until the eggs are scrambled and fluffy. Remove skillet from heat and set aside.

for the gravy:
In a medium saucepan, melt butter over medium heat. Add flour and continue to whisk until the flour has cooked out and a roux forms; about a minute. Gradually pour in the chicken stock and continue to whisk until thickened. Add a salt, pepper, and stir.

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