Egg & Cheese Breakfast Sandwich

Saute onion & jalapeno in some oil for a minute.

Add in thawed chorizo crumbs with seasoning (salt, pepper, red chili powder & taco seasoning).

Saute for a minute, mix in scallion & cilantro. Once done, keep it aside.

Pre heat oven on 325℉

In a large rimmed baking tray, place empty jumbo silicone egg molds. This is to give eggs water bath, which is baking in the oven with some moisture.

Crack 6 eggs in jumbo silicone egg molds, 1 egg in each mold

Add in even amount of chorizo mix in each mold, mix with egg

Pour in egg white to the top of the mold. This could be 1 to 2 servings of egg whites in each mold.

Now add 1.5 cup of water into the baking tray that the mold is sitting in, NOT INSIDE THE MOLD WITH EGGS. This is to give eggs water bath, which is baking the eggs in the oven with some moisture.

Place the whole setting, tray with water that has prepared egg molds, inside the pre heated oven, for about 25-30 minutes, or until they are fully cooked, making sure the middle is not runny.

Once done, take the tray out of the oven, mold out of the water bath and let the eggs cool down a little.

Mix Trader joes Zhong + garlic spread. You can simply use any sauce/spread/dip of your choice that you like to pair with eggs.

Assemble each egg sandwich by spreading mix of Zhong + garlic spread on both sides of the English muffin, place egg bites on one of the muffin side, top it with sliced provolone and place the other side of muffin on top of cheese layer.

Wrap the sandwich between parchment pepper first then wrap it in aluminum foil. Refrigerate unto a week, simply take one out heat it up in the oven or microwave and enjoy!