Indulge in a savory Chorizo Cilantro Egg Melt – a plant-based sandwich with meatless chorizo crumbles, gouda, seasoned egg whites, and a kick of Tabasco. Get your breakfast grub on!

Are you ready to bite into this Chorizo Cilantro Egg Melt? Get ready to enjoy the guilt-free indulgence with this plant-based breakfast sandwich.

If meatless ain’t your breakfast thang, then jump on my Bagel Breakfast Sandwiches. I bet you’ll love those if you’re in a hunt for other breakfast sandwiches.

WHY YOU’RE GOING TO LOVE BOMB THIS

Picture this: sizzling chorizo crumbles bathed in the warmth of olive oil, and the aromatic scent that wakes you up this morning.

As the scent of spices fills your kitchen air, imagine a fusion of liquid egg whites seasoned with a pinch of garlic, a touch of onion, and the gentle heat of cayenne and turmeric. A double crack of black pepper adds a bold tastes that will flatter your taste buds.

Let me mention the freshness of chopped cilantro, infusing the sandwich with vibrant color and a burst of herbal essence. Oh yeah, don’t forget about the toasted gluten-free buns!

And here comes the climax – a slice of plant-based Gouda cheese, melting seductively over the savory chorizo and eggs with a dollop of creamy Veganaise. A drizzle of Tabasco Green Pepper introduces a spicy flair of flavor. Mmm, a Hottie right there!

Elevate your breakfast with this sensually satisfying breakfast sandwich melt. Are you ready for your breakfast bliss, TOOTz?

THE BREAKDOWN

CHORIZO – I used meatless chorizo crumbles. You can use any chorizo like chicken, beef, and pork.
OLIVE OIL
LIQUID EGG WHITES
FRESH CILANTRO
PLANT BASED GOUDA CHEESE – I like Follow Your Heart’s brand but use any cheese of choice.
SEASONINGS – garlic powder, onion powder, cayenne, turmeric, and black pepper.
VEGENAISE OR ANY MAYO
TABASCO GREEN PEPPER – Use your favorite hot sauce.
GLUTEN-FREE BUNS – or your buns of choice

HOW TO MAKE CHORIZO CILANTRO EGG MELT

Heat 1 tsp olive oil, cook ½ package Chorizo Crumbles until browned (5-7 mins). Set aside.
Whisk ⅓ cup Liquid Egg Whites, ¼ tsp each Garlic, Onion Powder, Cayenne, Turmeric, and Black Pepper. Mix in a handful of chopped cilantro into the egg mixture, cook for 1-2 mins.
Toast gluten-free buns. Spread 1 tbsp Veganaise on each bun. Spoon in the chorizo and then cilantro egg mix, top with Gouda, and drizzle with 1 tsp Tabasco.
Put the top bun, serve immediately. Enjoy and devour your Chorizo and Cilantro Fried Egg Melt!

PAIR THIS SANDWICH WITH

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RECIPE

Baked Sweet Potato and Purple Potato Hash Organic

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Embrace the final days of summer with this vibrant Tequila Sunrise recipe. This classic cocktail blends zesty orange juice, smooth tequila, and a touch of grenadine sweetness. Cheers to sunshine and good times!

RECIPE

SUBSTITUTIONS

Chorizo Crumbles: You can use other plant-based chorizo brandss or even crumbled firm tofu seasoned with taco spices. That sounds delicious!

Liquid Egg Whites: Substitute with silken tofu, chickpea flour mixed with water, or a plant-based egg replacement.

Olive Oil: Avocado oil, coconut oil, or any other cooking oil of your choice.

Plant-based Gouda Cheese: Explore different plant-based cheese options such as cheddar, pepper jack, or mozzarella.

Veganaise: Mayonnaise or any other plant-based mayo.

Tabasco Green Pepper: Use different hot sauces or omit it if you can’t take on the heat!

Chorizo cilantro egg melt half close up.

VARIATIONS

Here are a couple of ideas for you to tweak your sandwich melt:

Jalapeno Avocado Aioli: Add this aioli into your sandwich! It tastes so good.

Vegetarian Breakfast Burrito: Wrap the chorizo and egg in a large tortilla for a yummy breakfast burrito.

Salsa Fresca Topping: Top your melt with homemade salsa fresca for more flavor.

Breakfast Sliders: Miniaturize the melts by using smaller buns for cute breakfast sliders!

HOW TO STORE

Allow any leftovers to cool to room temperature. Store them separately in airtight containers:

Chorizo and egg mixture.
Assembled bun with Veganaise and cheese.
Refrigerate up to 2 days.

HOW TO REHEAT YOUR SANDWICH MELT

Chorizo and Egg Mixture: Heat a non-stick pan over medium heat. Reheat the chorizo and egg mixture, until warmed through (about 5 minutes).

Bun with Veganaise and Cheese: Preheat your oven or toaster oven to 350°F (175°C). Place the assembled bun on a baking sheet. Heat for 5-7 minutes or until the cheese is melted, and the bun is warmed. Assemble and Serve!