The Art of Crafting a Breakfast Sandwich with True South of the Border Flavor

As we begin our culinary journey, I want to give this breakfast sandwich some true south of the border flavor and spice it up. I've decided to start by adding some chorizo to the mix because I just love the bold, meaty flavor that it brings to any dish. I'm going to chop it up a little bit to get it nice and fine, so it can distribute evenly throughout the sandwich.

Now, let's talk about the importance of cooking the chorizo properly. We want to make sure it's cooked through completely, so it's nice and crispy on the outside and tender on the inside. And don't worry if you prefer sliced chorizo, we can definitely use that too! But I'm going to take a little extra step by grilling it before slicing it thin layers for our sandwich. This will give us an added depth of flavor and texture that's just perfect.

Now, let's talk about the bagel. Ah, the humble everything bagel – a staple in many a breakfast sandwich. But what if I told you that we can take it to the next level? We're going to start with a bean spread as our base layer, because who doesn't love a good refried bean? And then we'll add some green chili for an extra kick of heat and flavor.

Next, we've got the cheese. And not just any cheese – pepper jack, of course! The spicy kick from this cheese is going to complement our chorizo perfectly, and it's going to tie everything together beautifully. But we're not done yet. We're also going to add some crispy bacon because who doesn't love a good smoky flavor? It's the perfect addition to balance out all the flavors in this sandwich.

And then, of course, there's the egg – the crowning glory of our breakfast sandwich. Soft-boiled to perfection, it's going to soak up all the delicious flavors around it and make this sandwich truly complete.

Now that we've got all our ingredients lined up, let's put them together! First, we'll place a slice of cheese on top of the egg, because why not? And then we'll add a layer of chorizo. This is where things get interesting – we're going to use a little trick I learned from my helpers (ahem) to make sure our sandwich doesn't fall apart.

As we build our sandwich, let's talk about the importance of presentation. You see that hole in this bagel? That's not just for show – it's actually a clever design feature that helps us prevent stains and messes. So, be careful when you're taking your first bite, because things are about to get messy!

Finally, we've got our finished sandwich, and it's truly a thing of beauty. The chorizo is perfectly cooked, the cheese is melted to perfection, and the egg is soft and creamy. It's all coming together beautifully – and that green chili really adds a nice kick.

Now, I know what you're thinking: "Is this sandwich too spicy?" And my answer is, "Maybe." But trust me when I say that the chorizo is just the beginning of an amazing flavor experience. So go ahead, take a bite, and see for yourself why we call this breakfast sandwich the real deal.

A Big Thank You to Our Team

As we wrap up our culinary adventure, I want to give a huge thank you to my team for their hard work and dedication. I'm especially grateful to that one helper who decided to show up on time today – you're the real MVP! And of course, I couldn't have done it without all the veterans and service members out there who keep our flag waving proudly.

Before we head out, I want to remind everyone that this isn't just a breakfast sandwich – it's a way of life. It's about sharing with others, community, and taking risks in the kitchen. So go ahead, give it a try at home, and don't be afraid to get creative!

The Coffee Shop: Where Flavor Meets Community

As we wrap up this article, I want to take a moment to talk about our coffee shop – where flavor meets community. We're not just about serving great food; we're about bringing people together over a shared love of good coffee and delicious meals.

So come on down, folks! Join us for our grand opening celebration, and let's get this breakfast sandwich party started!

"WEBVTTKind: captionsLanguage: enin this episode folks what are we talking about a breakfast sandwich oh two versions they are so good on toasted bagels they are chorizo bacon cheese and egg you can't go wrong come on cause i am fixing to get the fire lit we thank y'all for stopping by camp and yes camp has moved you don't see the wagon nowhere but this is over here in wellington texas at our coffee shop we've got my little cooking area all finished up i mean things are looking good and we're going to start hosting some events here and some one day cooking classes so be sure you keep an eye on the website that's where we'll have them listed but you know there's so many places you go and you pull up to somewhere for fast food uh breakfast sandwich that's what i'm talking about but they ain't no need in going to the fast food or the drive up wind or any of it well i'm going to show you how to create two versions and ooh they are going to be so good folks we're going to put them over on obertha and fry them up just right everything is right there that you need all of it will be listed down there in the little link below so what let's go to cooking so a breakfast sandwich got to have something on it that's sort of like a spread of some kind that's really got to be good well when i was studying this i'm thinking the first time i really thought about it let me think just about it i was thinking huevos rancheros you know but sort of dolling that up a little bit and making that horse a little better to ride i'm thinking what are we going to make that paste out of to put around there on that bagel oh i don't give it away too we're using a bagel so you all know one ahead of time but what some refried beans we're going to put that on there because i think they give it a lot of consistency and taste and i checked this out did two different methods but folks you can use our refried bean video which we'll have you a link up there to where you can do that or you can do the quick and version which is what a can of refried beans so get you a saucepan of some kind i'm gonna go ahead and mix the whole thing up because there is enough people come by this coffee shop over here you ain't got to worry about them not getting eaten but if you ever watched our refried bean video you'll know that we sort of duded them up a little we did and to bring in some extra flavors and incorporate that what are we talking about some hatch green chilies now i think you got to have them because we're going to put about a half a can in there to start with but also what else a little bit of that duke's mayonnaise how much i don't know probably i'd say that much right there which is the right amount so we just got to have it in there for a little creamy and make it all smooth give it a little mixing and you're going to put these over very low heat because we just want to warm them you don't want them things to burn and when you get it all mixed up well i want you to come back over here and get you about a what a tablespoon of butter and drop in there because it's going to give it some more flavor that we do need and then all we got to do is just set it where on something warm which is bertha this is the new cadillac version she made another home over here at wellington texas she did and she will warm that pot up right there quicker than anything in the world but we got something to put on that bagel sort of thinking like um i spray it but a breakfast sandwich got to have what on it let me see taco berry we have some meat do you see them with meat you sometimes you get them you know the little fake watery eggs that's on there and they pressed and they about like this wide and looking sort of square and you're thinking where did they come from did they even really come from a chicken who knows i sure don't know but we're going to add two different kinds of meat to these the first version will be just some bacon and then what some pork chorizo after that so y'all meet me over here at the fire and we'll get some meat started finex is here getting hot on obertha and when you cook bacon a lot of people say my bacon's stuck to my cast iron pan well the number one thing that the cowboy's thinking in his mind is your pan is not seasoned well enough yet or perhaps it is seasoned and you're just slapping it on there cold and putting that bacon in there cold and you get what we call it will adhere to that skillet a little easier so make sure that you pre-warm it up there it gets to going a little hear that sizzle let me get it over where you ah that's what i'm talking about you know that skillet is hot so we've got two pieces of bacon cut into four equal pieces we're just going to fry that up till it's just right then we'll set it aside and we'll get us some eggs to go in got my little wagner setting out here put me a tablespoon of butter in there make sure you swirl it around them sides to where everybody's got some on it there and then you can see bertha here she's saying how you like some smoked cowboy while you're cooking so bring it on bertha i don't care it'll be good up in my pocket i'll be having a rooster bullet a cackle berry a hem fruit whichever you want to call it will be good oh my gosh bertha let me give her some air shan can y'all see me for the smoke it reminds me of that old song remember that song smoke gets in your eyes uh-huh and in your lungs too one cackle berry now a lot of folks they want to take that egg and crack it right here you know what happens do you shame part of that egg be running right down there on the side of that skillet and then we have to clean the outside too so always crack your egg on a flat surface and you want to make sure that butter is melted really well not browned and then if you have to move it to a lower heat source we've got a video on the what perfect fried egg and speaking of fried egg a lot of folks would be telling you well you would scramble eggs that you was going to use on this breakfast sandwich wouldn't you and i would say no we're going to crack them drop them in here and we're going to let them cook till that egg begins to set just a little and i can't breathe you see me poke that egg and get all that yellow to sort of spread out there and just make sure these sides have set and you can see that has because really when you bust that egg in like that we cook it it's sort of like doing like a uh over medium on an egg so get you a spatula turn it over let this side sort of cook a little bit more that we just turned over it won't take long maybe about two minutes and then we'll take it off of there well let's move on to shooting number two and see who's coming out next what is it same skillet cleaned out there what some chorizo because i want to give this some true south of the border flavor and i just like to get her in there and just get it chopped up a little best you can let her fry a little bit till we get some of that all mixed up and incorporated well because we're just gonna set it right on top that egg here in a minute and you're thinking is that the only difference there is to this one no you better stick around because i'm gonna throw another twist on it right before you got ready to walk out the door and say hey i know how to do that so i'm not telling you yet you stick around we'll find out just make sure you get that chorizo cooked through all the way and you can use the sliced chorizo if you'd rather and go ahead even kick it up a notch throw that stuff on the grill then just slice you off some real thin layers that we're gonna put on this sandwich and i wouldn't advertise it too much because people will be thinking you need to put in a drive up window at your house done deal it is sticker fork in it it is time to eat i'm talking i am ready now you see me on that second participant there when we put the bean spread on it then we got broke out the what the queso fresco the crumbly cheese i really do love it and you can see it is on what you call it when them everything bagels got everything in the world on it and what we did to it we just improved it a little bit more now chorizo first i just put i don't know probably a little over a fourth of a cup in that skillet and you want to make sure that you fry it really well but that stuff has got some of that grease in it so make sure you drain it well on a plate on a paper towel to get that out of there because if you don't what will happen you will have the soggy sandwich but also that stuff will run down your chin since i just have one helper that decided they would go to work at the coffee shop come here mate you got to make a hand now sit down sit down sit down oh you don't sit it's just egg oh it's okay it ain't going to hurt you so seeing us how this one was first i think we'll start here first and i just oh my goodness you get a little that heat that the green chili is in there with them refried beans and it sort of just blends the whole thing out but when you can put it with that pepper jack cheese and the bacon and then you get that little soft egg that's in there oh so right it is so good now let's try this and it's got that chorizo on there but i'm gonna give you a little warning here you see the hole that they put in them bagels why did they do that because stains will mash out there sometimes and jump on you but this is the one i've been waiting on made you don't get no more eat this before you go to work and eat it in some old clothes because you're going to get it all over you and it's going to take you what it's going to take you right out here in the grand opening and you're going to think what i'd have been down there south of the border mexico wait do a little this i don't know what that was that's a ice skating major i want to really thank you for helping me cook this today you was the only one that decided to get up and come to work i don't know if the rest of them partied all night or what happened but i really do appreciate it i do thank you so much now everything we use today will be listed in the little link down there below check out our website for any upcoming event that we might have here at this great coffee shop who knows i might call you up there at a bertha and let you do a little cooking but as always and i do it with honor and pleasure i do i tip my hat to all our service men and women and all the veterans who have kept that old flag of flying over camp no matter where we may be now for the rest of you hey come on in here we ain't gonna get in the pickup we ain't going to the drive-up window we're going to make these breakfast sandwiches at home and feed them to your people and your neighbors because it's all about sharing and guess what i'm gonna give you that big old hug and get in here god bless you each and every one and i'll see you down the i love a breakfast sandwich trail folks i'm supposed to look at the camera and not say nothing and you don't have to stop every time you get onto me when i don't clap that's the beginning where's mage go let me chew it upin this episode folks what are we talking about a breakfast sandwich oh two versions they are so good on toasted bagels they are chorizo bacon cheese and egg you can't go wrong come on cause i am fixing to get the fire lit we thank y'all for stopping by camp and yes camp has moved you don't see the wagon nowhere but this is over here in wellington texas at our coffee shop we've got my little cooking area all finished up i mean things are looking good and we're going to start hosting some events here and some one day cooking classes so be sure you keep an eye on the website that's where we'll have them listed but you know there's so many places you go and you pull up to somewhere for fast food uh breakfast sandwich that's what i'm talking about but they ain't no need in going to the fast food or the drive up wind or any of it well i'm going to show you how to create two versions and ooh they are going to be so good folks we're going to put them over on obertha and fry them up just right everything is right there that you need all of it will be listed down there in the little link below so what let's go to cooking so a breakfast sandwich got to have something on it that's sort of like a spread of some kind that's really got to be good well when i was studying this i'm thinking the first time i really thought about it let me think just about it i was thinking huevos rancheros you know but sort of dolling that up a little bit and making that horse a little better to ride i'm thinking what are we going to make that paste out of to put around there on that bagel oh i don't give it away too we're using a bagel so you all know one ahead of time but what some refried beans we're going to put that on there because i think they give it a lot of consistency and taste and i checked this out did two different methods but folks you can use our refried bean video which we'll have you a link up there to where you can do that or you can do the quick and version which is what a can of refried beans so get you a saucepan of some kind i'm gonna go ahead and mix the whole thing up because there is enough people come by this coffee shop over here you ain't got to worry about them not getting eaten but if you ever watched our refried bean video you'll know that we sort of duded them up a little we did and to bring in some extra flavors and incorporate that what are we talking about some hatch green chilies now i think you got to have them because we're going to put about a half a can in there to start with but also what else a little bit of that duke's mayonnaise how much i don't know probably i'd say that much right there which is the right amount so we just got to have it in there for a little creamy and make it all smooth give it a little mixing and you're going to put these over very low heat because we just want to warm them you don't want them things to burn and when you get it all mixed up well i want you to come back over here and get you about a what a tablespoon of butter and drop in there because it's going to give it some more flavor that we do need and then all we got to do is just set it where on something warm which is bertha this is the new cadillac version she made another home over here at wellington texas she did and she will warm that pot up right there quicker than anything in the world but we got something to put on that bagel sort of thinking like um i spray it but a breakfast sandwich got to have what on it let me see taco berry we have some meat do you see them with meat you sometimes you get them you know the little fake watery eggs that's on there and they pressed and they about like this wide and looking sort of square and you're thinking where did they come from did they even really come from a chicken who knows i sure don't know but we're going to add two different kinds of meat to these the first version will be just some bacon and then what some pork chorizo after that so y'all meet me over here at the fire and we'll get some meat started finex is here getting hot on obertha and when you cook bacon a lot of people say my bacon's stuck to my cast iron pan well the number one thing that the cowboy's thinking in his mind is your pan is not seasoned well enough yet or perhaps it is seasoned and you're just slapping it on there cold and putting that bacon in there cold and you get what we call it will adhere to that skillet a little easier so make sure that you pre-warm it up there it gets to going a little hear that sizzle let me get it over where you ah that's what i'm talking about you know that skillet is hot so we've got two pieces of bacon cut into four equal pieces we're just going to fry that up till it's just right then we'll set it aside and we'll get us some eggs to go in got my little wagner setting out here put me a tablespoon of butter in there make sure you swirl it around them sides to where everybody's got some on it there and then you can see bertha here she's saying how you like some smoked cowboy while you're cooking so bring it on bertha i don't care it'll be good up in my pocket i'll be having a rooster bullet a cackle berry a hem fruit whichever you want to call it will be good oh my gosh bertha let me give her some air shan can y'all see me for the smoke it reminds me of that old song remember that song smoke gets in your eyes uh-huh and in your lungs too one cackle berry now a lot of folks they want to take that egg and crack it right here you know what happens do you shame part of that egg be running right down there on the side of that skillet and then we have to clean the outside too so always crack your egg on a flat surface and you want to make sure that butter is melted really well not browned and then if you have to move it to a lower heat source we've got a video on the what perfect fried egg and speaking of fried egg a lot of folks would be telling you well you would scramble eggs that you was going to use on this breakfast sandwich wouldn't you and i would say no we're going to crack them drop them in here and we're going to let them cook till that egg begins to set just a little and i can't breathe you see me poke that egg and get all that yellow to sort of spread out there and just make sure these sides have set and you can see that has because really when you bust that egg in like that we cook it it's sort of like doing like a uh over medium on an egg so get you a spatula turn it over let this side sort of cook a little bit more that we just turned over it won't take long maybe about two minutes and then we'll take it off of there well let's move on to shooting number two and see who's coming out next what is it same skillet cleaned out there what some chorizo because i want to give this some true south of the border flavor and i just like to get her in there and just get it chopped up a little best you can let her fry a little bit till we get some of that all mixed up and incorporated well because we're just gonna set it right on top that egg here in a minute and you're thinking is that the only difference there is to this one no you better stick around because i'm gonna throw another twist on it right before you got ready to walk out the door and say hey i know how to do that so i'm not telling you yet you stick around we'll find out just make sure you get that chorizo cooked through all the way and you can use the sliced chorizo if you'd rather and go ahead even kick it up a notch throw that stuff on the grill then just slice you off some real thin layers that we're gonna put on this sandwich and i wouldn't advertise it too much because people will be thinking you need to put in a drive up window at your house done deal it is sticker fork in it it is time to eat i'm talking i am ready now you see me on that second participant there when we put the bean spread on it then we got broke out the what the queso fresco the crumbly cheese i really do love it and you can see it is on what you call it when them everything bagels got everything in the world on it and what we did to it we just improved it a little bit more now chorizo first i just put i don't know probably a little over a fourth of a cup in that skillet and you want to make sure that you fry it really well but that stuff has got some of that grease in it so make sure you drain it well on a plate on a paper towel to get that out of there because if you don't what will happen you will have the soggy sandwich but also that stuff will run down your chin since i just have one helper that decided they would go to work at the coffee shop come here mate you got to make a hand now sit down sit down sit down oh you don't sit it's just egg oh it's okay it ain't going to hurt you so seeing us how this one was first i think we'll start here first and i just oh my goodness you get a little that heat that the green chili is in there with them refried beans and it sort of just blends the whole thing out but when you can put it with that pepper jack cheese and the bacon and then you get that little soft egg that's in there oh so right it is so good now let's try this and it's got that chorizo on there but i'm gonna give you a little warning here you see the hole that they put in them bagels why did they do that because stains will mash out there sometimes and jump on you but this is the one i've been waiting on made you don't get no more eat this before you go to work and eat it in some old clothes because you're going to get it all over you and it's going to take you what it's going to take you right out here in the grand opening and you're going to think what i'd have been down there south of the border mexico wait do a little this i don't know what that was that's a ice skating major i want to really thank you for helping me cook this today you was the only one that decided to get up and come to work i don't know if the rest of them partied all night or what happened but i really do appreciate it i do thank you so much now everything we use today will be listed in the little link down there below check out our website for any upcoming event that we might have here at this great coffee shop who knows i might call you up there at a bertha and let you do a little cooking but as always and i do it with honor and pleasure i do i tip my hat to all our service men and women and all the veterans who have kept that old flag of flying over camp no matter where we may be now for the rest of you hey come on in here we ain't gonna get in the pickup we ain't going to the drive-up window we're going to make these breakfast sandwiches at home and feed them to your people and your neighbors because it's all about sharing and guess what i'm gonna give you that big old hug and get in here god bless you each and every one and i'll see you down the i love a breakfast sandwich trail folks i'm supposed to look at the camera and not say nothing and you don't have to stop every time you get onto me when i don't clap that's the beginning where's mage go let me chew it up\n"