Chorizo, Egg, and Avocado Breakfast Sandwich

Chorizo, Egg, and Avocado Breakfast Sandwich

with a Chorizo Potato Hash

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Wakey, wakey, it’s eggs and… chorizo? Yep, we’re spicing up breakfast time with Spain’s most famous sausage. The paprika-laced links add their savory flavor to this eggy sandwich on a brioche bun, as well as to the crispy, skillet-fried potato hash that’s on the side. A few slices of avocado on top are the finishing touch that makes this a perfect meal for powering through your day.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit



2 unit

Brioche Buns

(ContainsEggs, Milk, Wheat, Soy)

1 unit


2 ounce

Dried Chorizo


½ cup

Cheddar Cheese


16 ounce

Yukon Gold Potatoes

1 unit

Red Onion

Not included in your delivery

1 teaspoon

Vegetable Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat47 g
Saturated Fat16 g
Carbohydrate90 g
Sugar10 g
Dietary Fiber14 g
Protein36 g
Cholesterol265 mg
Sodium1420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Aluminum Foil
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven or toaster oven to 400 degrees. Thinly slice half the chorizo into rounds. Dice other half. Cut potatoes into ½-inch cubes. Halve, peel, and finely dice onion. Halve and pit avocado. Scoop out flesh from peel with a spoon, then thinly slice.


Add chorizo rounds to a large pan over medium heat. Cook, tossing occasionally, until oil has rendered and rounds are crispy, 4-5 minutes. Remove from pan with slotted spoon and set aside.


Increase heat under pan to medium-high. Add potatoes and diced chorizo, tossing to coat. Cook until potatoes are crisped, about 15 minutes. (TIP: If pan is dry, add a drizzle of oil.) Add onion and cook until softened, 3-5 minutes. Season with salt and pepper. Remove mixture from pan and set aside, covering with foil to keep warm.


Split buns in half and place on a baking sheet cut-side up. Place a handful of cheddar cheese on each of the bun tops. Toast in oven until cheese is melted and buns are golden brown, 2-4 minutes


Carefully wipe out pan with a paper towel, then heat a drizzle of oil in it over medium-high heat. Crack eggs into a small bowl, checking for any bits of shell. Gently slide into pan. Cook eggs sunny side up to desired doneness, 2-4 minutes.


Layer chorizo and avocado slices on bun bottoms, then top each with an egg and bun top to make sandwiches. Serve with hash and any remaining avocado or chorizo on the side.