Kent Rollins Breakfast Sandwich

There just ain’t nothing as satisfying and hearty in the morning as a breakfast sandwich – well, unless you have two of ’em. That’s exactly what I’m going to do today, and I’m going to share with you my special breakfast sandwich spread that will add such a good texture and so much flavor it will knock your hat right off.

The Spread

A while back, I shared with you how to make traditional refried beans. You can use that recipe or grab a can of refried beans out of your pantry to make this spread.

Empty the beans into a saucepan and add about a half a can of diced Hatch green chiles. In order to kick up the flavor and smooth out the texture, I added some Duke’s mayonnaise and a pat of Kerrygold butter. Set the saucepan on low heat to warm through while we get to cooking the cackle berries.

The Egg

I made a video a while back about how to make the perfect egg in a cast iron skillet. Y’all, over one million of you have watched this video so I know you already know how to fry an egg.

Tip: Never crack an egg on the side of your skillet. Egg can run down the side and make clean up harder than it needs to be.

For the breakfast sandwich, crack the egg into the pan as usual. When the bottom and edges are set up, go ahead and break the yolk and flatten it out over the top of the egg white. This will make it perfect form for a sandwich. Flip and season with salt and pepper. Set the finished egg aside until it is time to build the sandwich.

Break the yolk and spread it a bit so the egg fits perfectly on the bagel.

The Meat

We’re making this sandwich two ways – one with bacon and pepper jack cheese, and one with pork chorizo.

Tip: Always heat the cast iron skillet before adding the meat. This prevents sticking.

Get the skillet hot and add your bacon. Cook until crispy. Drain the bacon on the paper towel.

Tip: Drain the chorizo on a paper towel to prevent a soggy sandwich.

Next, using the same hot skillet, add the pork chorizo and cook until done. You can buy the links of chorizo and slice them before cooking, or you can buy ground chorizo and cook all the way through – which ever gets your gander.

The Bacon, Egg, and Cheese Bagel

Toast the bagel. Next, lather the spread we made over the bagel. Add the cheese, the egg, and the bacon. Top with avocado and salsa. Put spread on the other half of the bagel and place it at the top of the sandwich.

Behold, the masterpiece.

The Chorizo, Egg, and Cheese Bagel.

For this sandwich, I’ve used an “everything” bagel. Toast the bagel, and lather the spread on each half.

Add egg, chorizo, queso fresco, and avacado. Top with Salsa and top off the sandwich. Dig in!

Be careful who you feed this too – they might expect you to put a drive up window in your kitchen.

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Southwestern Breakfast Sandwich - Cowboy Kent Rollins

Prep Time 25 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 8 tablespoons refried beans from can
  • 1 heaping tablespoon mayonnaise
  • 2 tablespoons diced green chilis from can
  • 4 tablespoon butter divided
  • 2 slices thick-cut bacon cut in half
  • 2 bagels
  • 2 eggs divided
  • 2 slices pepper jack cheese
  • 1 avocado thinly sliced
  • Kent's Authentic Salsa for topping, or salsa of your choice

Instructions

  1. In a small saucepan, over low heat, warm the beans, mayonnaise, green chilis and 1 tablespoon butter. Stir until the mixture is warmed through, about 5 minutes. Set aside.
  2. In a cast iron skillet, over medium heat, fry the bacon until crispy. Set aside.
  3. Cut the bagels in half and spread the 2 halves equally with the 2 tablespoons of butter. Grill or toast until golden brown.
  4. Meanwhile, in a large cast iron skillet over medium heat, melt 1
  5. tablespoon of butter. Add the eggs and fry separately for about 3 minutes, or until the whites begin to set up. With a spatula, break the yolks and spread it around gently. Continue to cook for 1 to 2 minutes, then flip and cook for 2 minutes, or until cooked through.
  6. Spread the bottom bagel with about 2 tablespoons of the bean mixture and top with 1 slice of pepper jack cheese, followed by the fried egg, 3 bacon strips, half the avocado and salsa, to taste. To the top bagel, spread the underside with 2 tablespoons of the bean mixture and place on top. Repeat with the remaining ingredients and serve immediately.

Recipe Notes

For Kent's salsa visit KentRollins.com 

 

Chorizo Breakfast Sandwich - Cowboy Kent Rollins

Prep Time 25 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 8 tablespoons refried beans from can
  • 1 heaping tablespoon mayonnaise
  • 2 tablespoons diced green chilis from can
  • 4 tablespoons butter divided
  • ½ cup ground chorizo
  • 2 eggs divided
  • 2 bagels
  • 1 avocado thinly sliced
  • Crumbled Queso fresco cheese for topping
  • Kent's Authentic Salsa for topping, or salsa of your choice

Instructions

  1. In a small saucepan, over low heat, warm the beans, mayonnaise, green chilis and 1 tablespoon butter. Stir until the mixture is warmed through, about 5 minutes. Set aside.
  2. Add the chorizo to a cast iron skillet and cook for about 4 minutes, or until done, stirring occasionally. Remove and place on a paper towel to drain well.
  3. Cut the bagels in half and spread the 2 halves equally with butter and grill or toast until golden brown.
  4. Meanwhile, in a large cast iron skillet over medium heat, melt 1
  5. tablespoon of butter. Add the eggs and let cook for about 3 minutes, or until the whites begin to set up. With a spatula, break the yolk and spread it around gently. Continue to cook for 1 to 2 minutes, then flip and cook for 2 minutes, or until cooked through.
  6. To the bottom of the toasted bagel, spread 2 tablespoons of the bean mixture, queso fresco, to taste, fried egg, chorizo, queso fresco, half the avocado, and drizzle salsa, to taste. To the top bagel, spread the underside with 2 tablespoons of the bean mixture and place on top. Repeat with the remaining ingredients and serve immediately.

Recipe Notes

Kent's Authentic Chile Salsa visit KentRollins.com