Chorizo & Egg Breakfast Croissant

Mexico is well known for it’s street food. These street foods can include sandwiches that are called tortas and of course tacos, like these Tacos al Pastor and Sopes, like these Traditional Mexican Sopes.

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Another very popular street food item in Mexico is Chorizo. Not only is it stuffed in tocos as a lunch or dinner item, but is also eaten for breakfast, such as with this Mexican Chorizo With Eggs.

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In this article though, we present chorizo as a breakfast item, Chorizo & Egg Breakfast Croissant.

You may be asking does Mexico also use croissants for breakfast. The answer is No. However, they do make something similar, which are a sweet bread and are called cuernitos.

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Cuernitos are not considered a croissant in Mexico as the dough is typically made with lard and not butter, as croissants are made with. Though the cuernitos are similar in shape to the croissant.

Croissants are flaky, soft and airy, whereas cuernitos are more the consistency of soft bread.

Chorizo & Egg Breakfast Croissant

3 large buttery croissants

5 large eggs

3 tablespoons heavy cream

1/2 pound Mexican chorizo

3 tablespoons unsalted butter

1 cup Mexican-style sour cream

1/2 cup jack cheese, shredded

1/2 cup Fontana cheese

1/2 sharp cheddar

Cut croissants in half horizontally. Set aside.

Add eggs and cream to a large measuring cup or bowl. Whip until combined. Set aside.

Place a large nonstick skillet over medium heat. Add chorizo and cook just until crispy, about 10-12 minutes.

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Next, add the egg mixture and continue cooking, stirring continuously until eggs are done. Remove skillet from heat and remove cooked egg mixture to a large plate. Set aside.

Wipe out skillet and return to heat. Add butter and melt. Add croissant halves cut side down and cook just until browned. Remove from heat and spread each half with sour cream.

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Wipe out skillet and return to heat. Add 1/2 cup of the mixed cheese even over surface of skillet. Lye down two opposite sides of croissants spread with sour cream over cheese. Cook until cheese has melted.

Using a spatula remove the slices to a plate cut side up with melted cheese. Repeat with the two remaining croissants.

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Next, spoon even amounts of chorizo egg mixture onto the flat side of each croissant and top each with the dome side. Plate and serve.

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Try These Recipes Made Croissants

• Strawberry & Mascarpone Stuffed Croissant French Toast
• Blueberry White Chocolate Croissant Pudding
• Baked Maple & Pecan Croissant Pudding
• Sweet Dark Cherry Bourbon Croissant Pudding

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• Guide To Cooking With Salt
• Fruit-Based Seasonings You Use Every Day Without Even Realizing It
• Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
• Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini