Open-Faced Chorizo and Cheddar Breakfast Sandwich with Sunny-Side Eggs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Spiced chorizo and melted sharp cheddar layered on toasted rustic bread topped with sunny-side eggs for a savory and satisfying brunch. This mexican-inspired breakfast ready in about 25 minutes combines Mexican chorizo, rustic bread slices, sharp cheddar cheese, shredded into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 520 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Mexican cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tsp olive oil in a medium skillet over medium-high heat. Add 4 oz Mexican chorizo, breaking it up with a spatula, and cook for 5-6 minutes until browned and cooked through.
  2. Step 2: While chorizo cooks, toast 2 slices of rustic bread until golden and crisp.
  3. Step 3: Preheat oven broiler on high.
  4. Step 4: Evenly distribute the cooked chorizo over the toasted bread slices, then top each with 1/4 cup shredded sharp cheddar cheese.
  5. Step 5: Place the bread slices on a baking sheet and broil for 1-2 minutes until cheese melts and bubbles—watch carefully to avoid burning.
  6. Step 6: In the same skillet used for chorizo, reduce heat to medium and melt 1 tbsp unsalted butter.
  7. Step 7: Crack 2 large eggs into the skillet, cooking sunny-side up for 3-4 minutes until whites are set but yolks remain runny; season with salt, black pepper, and 1/4 tsp smoked paprika.
  8. Step 8: Using a spatula, place one sunny-side egg on top of each chorizo-cheddar toast. Serve hot.

Equipment for this recipe

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Frequently asked questions

How long does Open-Faced Chorizo and Cheddar Breakfast Sandwich with Sunny-Side Eggs take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Open-Faced Chorizo and Cheddar Breakfast Sandwich with Sunny-Side Eggs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Open-Faced Chorizo and Cheddar Breakfast Sandwich with Sunny-Side Eggs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Open-Faced Chorizo and Cheddar Breakfast Sandwich with Sunny-Side Eggs for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Open-Faced Chorizo and Cheddar Breakfast Sandwich with Sunny-Side Eggs?

Mexican breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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