MEXICAN MUFFINS

Ingredients

4 English muffins, split in half (total of 8 half pieces)

7 oz. Supremo® Pork or Beef Chorizo from V&V SUPREMO®

8 oz. Shredded Chihuahua® Quesadilla Cheese V&V SUPREMO®

4 large eggs

1/2 Tbsp. vegetable oil

Place a non-stick skillet over medium heat for one minute. Add oil. Crack eggs into skillet. Turn heat to low and cook eggs for 2-3 minutes on each side. Eggs should be cooked through (or done to your liking). Set eggs aside.
Preheat a medium skillet over medium heat for 1 minute. Remove plastic casing from Chorizo and cook for 10-12 minutes. Breaking up while it cooks. Set aside.
Place a non-stick pan or griddle over medium heat. Toast muffins for 3 minutes on each side, or until golden brown.
Remove from pan and set aside.
In the same pan, add ¼ cup of cheese. When cheese starts to melt, add 1 Tbsp. of cooked chorizo on top.
Place one muffin half cut-side down on cheese and chorizo. Press muffin into cheese and chorizo with your hand. Flip over with spatula and remove from pan.
Place one egg on each muffin half. Top each muffin with its other half. Repeat with remaining muffins.