Egg and Chorizo Breakfast Sliders

7 Steps to complete

• 1
  Preheat oven to 375°F.
• 2
  Slice rolls in half lengthwise, set aside until needed.
• 3
  In a medium bowl; combine egg, salt, pepper, garlic powder, 1 tablespoon chive, and sour cream. Whisk together until thoroughly combined, reserve until needed.
• 4
  Preheat a medium pan for 2 minutes over medium heat; break up chorizo with spoon and cook for 7 to 8 minutes. Remove chorizo from pan and reserve until needed.
• 5
  In the same pan; add vegetable oil, onion, and bell pepper. Sauté for 1 minute or until vegetables begin to soften. Add egg mixture and cook for 1 to 2 minutes, stirring occasionally, or until eggs are fully cooked.
• 6
  Place bun bottoms in a 9-inch x 13-inch baking dish. Top with 5 slices Chihuahua® cheese, cooked egg mixture, cooked chorizo, the remaining cheese slices, and cover with bun tops. Bake for 10 to 12 minutes or until cheese is melted. Remove from baking tray and set on a cutting board.
• 7
  Brush the top of the rolls with the butter, sprinkle with the remaining chives. Slice, Serve, and Enjoy!