- Skip the drive-thru – these sandwiches pack more flavor with 40% less fat than fast food options
- Meal prep friendly – make ahead and freeze for quick weekday breakfasts
- Customizable – easy swaps for different dietary needs
- Better than restaurant versions – fresh ingredients at a fraction of the cost
Transform Your Morning Routine with This Game-Changing Breakfast
Tired of the same boring breakfast?
Or worse – skipping the most important meal of the day because you’re rushing out the door?
I’ve been there. That’s why I created this Healthy Breakfast Sandwich with Homemade Turkey Chorizo recipe that will change your morning routine forever.
The secret? Homemade turkey chorizo that’s lean but packed with authentic Mexican flavors. Combined with a perfectly cooked egg, melty cheese, and toasty English muffin, it creates a breakfast sandwich that’s both satisfying and nutritious.
Best of all, you can make these for the whole family in just 30 minutes!
Nutrition Comparison: Homemade vs. Fast Food
| Nutrient | Homemade Turkey Chorizo Sandwich | Fast Food Breakfast Sandwich | Difference |
|---|---|---|---|
| Calories | 320 | 450 | -130 |
| Protein | 24g | 21g | +3g |
| Fat | 14g | 28g | -14g |
| Carbs | 28g | 36g | -8g |
| Sodium | 580mg | 920mg | -340mg |
| Cost | $1.85 per sandwich | $4.50 per sandwich | -$2.65 |
What You’ll Need
Ingredients (Serves 4)
| Ingredient | Amount | Notes |
|---|---|---|
| For the Turkey Chorizo | ||
| Ground turkey (93% lean) | 1 pound | Avoid extra lean (99%) for better texture |
| Chili powder | 2 tablespoons | |
| Paprika | 1 tablespoon | Smoked paprika works great too |
| Ground cumin | 2 teaspoons | |
| Dried oregano | 1 teaspoon | Mexican oregano if available |
| Garlic powder | 1 teaspoon | |
| Onion powder | 1 teaspoon | |
| Salt | 1 teaspoon | |
| Black pepper | ½ teaspoon | |
| Apple cider vinegar | 1 tablespoon | Helps mimic traditional chorizo tanginess |
| For the Sandwiches | ||
| English muffins | 4 | Whole grain for extra fiber |
| Large eggs | 4 | |
| Pepper jack cheese | 4 slices | About 1 ounce per slice |
| Avocado (optional) | 1 medium | Sliced |
| Hot sauce (optional) | To taste |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large mixing bowl | For mixing chorizo seasonings |
| Measuring spoons | For accurate spice measurements |
| Large skillet | For cooking chorizo patties |
| Spatula | For flipping patties and eggs |
| Small bowl | For whisking eggs if scrambling |
| Toaster | For toasting English muffins |
| Timer | For tracking cooking times |
| Meat thermometer | For checking doneness of turkey patties |
| Paper towels | For draining excess fat if needed |
Possible Substitutions
- Ground chicken can replace ground turkey
- Gluten-free English muffins for those with gluten sensitivity
- Plant-based ground meat alternative for a vegetarian version
- Dairy-free cheese for those avoiding dairy
- Egg whites (2 per sandwich) can replace whole eggs for lower cholesterol
Step-by-Step Instructions
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Preparation Phase (10 minutes)
- Set up your workspace:
- Wash your hands thoroughly with soap and warm water for at least 20 seconds
- Clear counter space for food preparation
- Place all ingredients on the counter so they’re easily accessible
- Set up a “clean” area for cooked food and a separate area for raw meat
- Measure all spices:
- Take out all your spice containers
- Using measuring spoons, measure each spice individually:
- 2 tablespoons chili powder (level, not heaping)
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Place all measured spices in small bowls or directly into your large mixing bowl
- Prepare the turkey chorizo mixture:
- Open the package of ground turkey and place it in your large mixing bowl
- Add all measured spices on top of the meat
- Add 1 tablespoon apple cider vinegar
- Wash your hands again before mixing
- Using clean hands, gently mix the meat with the spices:
- Use your fingers to break apart the meat
- Fold the mixture over itself repeatedly until spices are evenly distributed
- Look for a consistent color throughout (no white spots of plain turkey)
- Mix for about 1-2 minutes only (overmixing makes tough patties)
- BEGINNER TIP: If you prefer not to use your hands, you can use a fork or wooden spoon, but hands work best for even distribution
- Shape the patties:
- Divide the seasoned meat into 4 equal portions by:
- First cutting the mixture in half with the side of your hand
- Then cutting each half into two equal pieces
- Take one portion and roll it gently into a ball
- Place the ball on a clean plate or cutting board
- Press down with your palm to flatten into a patty about ½-inch thick
- Use your thumbs to shape the edges into a circle
- Make the patty slightly larger than your English muffins (about 4 inches across)
- Press your thumb into the center to make a small dimple (this prevents puffing)
- Repeat with remaining portions
- BEGINNER TIP: If the meat is sticking to your hands, wet your hands with a little cold water first
- Prepare remaining ingredients:
- Take out eggs and place near the stove
- Slice the avocado if using:
- Cut in half lengthwise around the pit
- Twist to separate halves
- Remove pit carefully (don’t use a knife in your hand – tap the pit with the knife edge and twist to remove)
- Score flesh into slices while still in the skin
- Scoop out slices with a spoon
- Unwrap cheese slices and have them ready
- Have hot sauce bottle nearby if using
Cooking Phase (15 minutes)
- Cook the turkey chorizo patties:
- Place your large skillet on the stove
- Turn heat to medium (not high, as this can burn the spices)
- Allow the pan to heat for 1-2 minutes
- Carefully place patties in the skillet without overcrowding (you may need to cook in batches)
- BEGINNER TIP: No oil is needed as the turkey will release some fat
- Let patties cook UNDISTURBED for 4-5 minutes (resist the urge to move them around)
- Check if ready to flip when:
- Edges look browned
- Juices start to appear on top surface
- Bottom has a nice brown crust when you peek
- Use a spatula to carefully flip each patty:
- Slide spatula completely under the patty
- Lift quickly but gently to avoid breaking
- Flip in one motion
- Cook for another 3-4 minutes on second side
- Check temperature with meat thermometer (must reach 165°F in the center)
- SAFETY NOTE: Raw or undercooked turkey can cause foodborne illness
- If patties need more time, flip again and cook 1-2 minutes more
- When fully cooked, transfer to a clean plate
- Cover loosely with foil to keep warm
- Cook the eggs:
- Keep the skillet on medium heat with the remaining chorizo fat
- If making fried eggs:
- Crack each egg into a small bowl first (to check for shells)
- Gently pour egg into hot skillet
- Allow white to set for about 2 minutes
- For sunny-side up, cook until whites are set but yolk is runny
- For over-easy, carefully flip when whites are set and cook 30 seconds more
- BEGINNER TIP: If flipping scares you, place a lid on the pan for the last minute to help the top cook
- If making scrambled eggs:
- Crack all 4 eggs into a bowl
- Add a pinch of salt and pepper
- Whisk with a fork until well blended (whites and yolks fully incorporated)
- Pour mixture into skillet
- Let sit for 30 seconds, then gently pull edges toward center with spatula
- Continue gently stirring until eggs are just set but still look slightly wet (they’ll continue cooking)
- Remove from heat when slightly underdone
- Transfer eggs to a clean plate
- Toast the English muffins:
- Split each English muffin by:
- Inserting a fork around the edge and gently prying open
- Or carefully using a knife to split around the middle
- Place in toaster cut-side up
- Toast on medium setting until golden brown (about 2-3 minutes)
- BEGINNER TIP: Stay near the toaster as muffins can burn quickly
- When toasted, place on plates cut-side up
Assembly Phase (5 minutes)
- Assemble the sandwiches:
- Take the bottom half of each toasted English muffin
- Place one turkey chorizo patty on each muffin half
- While patty is still hot, place one slice of pepper jack cheese on top so it melts
- BEGINNER TIP: If cheese isn’t melting enough, you can place assembled bottoms in microwave for 15 seconds
- Add one cooked egg on top of each cheese slice
- Add 2-3 slices of avocado if using
- Drizzle with hot sauce if desired (start with a few drops and add more to taste)
- Place top half of English muffin on each sandwich
- Gently press down to secure all ingredients
- Serve immediately:
- Place each sandwich on a plate
- Cut in half diagonally if desired for easier eating
- Serve with napkins (these can get messy!)
- Enjoy while hot and melty
Finishing Touches (Optional)
- Customize your sandwich:
- Add a slice of tomato
- Include a few spinach leaves
- Spread a thin layer of guacamole instead of sliced avocado
- Try salsa instead of hot sauce
- BEGINNER TIP: Don’t add too many extras or your sandwich may become difficult to eat
Troubleshooting Guide
| Problem | Cause | Solution |
|---|---|---|
| Dry chorizo patties | Overcooked or too lean meat | Cook for less time; use 93% lean instead of 99% lean turkey |
| Patties falling apart | Not enough binding | Add 1 tablespoon breadcrumbs or 1 egg to the mixture |
| Too spicy | Too much chili powder | Start with half the amount and adjust to taste |
| Not spicy enough | Mild chili powder | Add ¼ teaspoon cayenne pepper to the mix |
| Eggs overcooked | High heat or too much time | Cook eggs on medium-low heat and remove when slightly underdone (they’ll continue cooking) |
| Patties too thick | Improper shaping | Flatten to ½-inch thickness and make sure there’s a dimple in center |
| Ingredients falling out | Overstuffed sandwich | Cut ingredients to fit size of muffin; press gently when eating |
Variations & Substitutions
Tex-Mex Breakfast Bowl (Low-Carb Option)
Skip the English muffin and serve the turkey chorizo patty with egg over sweet potatoes with avocado and black beans.
Meal Prep Breakfast Burritos
Make the chorizo mixture, scramble eggs, and add to large tortillas with cheese. Wrap in foil and freeze for quick breakfasts.
Mediterranean Twist
Add feta cheese instead of pepper jack and top with chopped tomatoes and olives.
Power Protein Version
Double the turkey chorizo patty and use egg whites for extra protein with less fat.
Storage & Reheating
Refrigerator Storage
- Store assembled sandwiches (without avocado) wrapped in foil for up to 2 days
- Store components separately for up to 4 days:
- Cooked chorizo patties in airtight container
- Cooked eggs in separate container
- Keep English muffins at room temperature
Freezer Storage
- Wrap assembled sandwiches (without egg and avocado) in plastic wrap, then foil
- Label with date and freeze for up to 3 months
- Note: Eggs don’t freeze well, so add fresh ones when reheating
Reheating Instructions
- From refrigerated:
- Microwave: 30-45 seconds on high (remove foil first)
- Toaster oven: 350°F for 5-7 minutes
- From frozen:
- Thaw overnight in refrigerator then reheat as above, or
- Microwave on 50% power for 1-2 minutes, then full power for 30 seconds
- Oven: 350°F for 10-15 minutes wrapped in foil
Safety Notes & Tips
- Food safety: Turkey must reach 165°F internal temperature
- Make ahead tip: Prep the chorizo mixture the night before for quicker morning assembly
- For best flavor: Don’t skip toasting the English muffins
- Meal prep warning: Don’t add avocado until ready to eat as it will brown
- Cost-saving tip: Buy ground turkey in bulk and freeze in 1-pound portions
- Time-saving hack: Shape patties and freeze raw with parchment paper between them for even quicker prep
- Kid-friendly option: Reduce the spices by half for milder flavor
- Clean-up tip: Wash all surfaces that touched raw turkey with hot, soapy water
- Leftover idea: Crumble unused chorizo mixture and use in breakfast burritos or tacos
Now you have a restaurant-quality breakfast sandwich that’s healthier, cheaper, and completely customizable to your tastes!
