Beyond the Bacon: Why This Chorizo, Egg & Cheese Sourdough is the BEST Breakfast Loaf
Hey fellow carb lovers and sourdough fanatics!
Let’s be honest for a second: we’ve all seen those mesmerizing videos of sourdough bakers cutting into gorgeous loaves stuffed with bacon, egg, and cheese. Every time one of those rolls across my feed, I catch myself drooling a little bit. It’s the ultimate breakfast sandwich, entirely baked inside an artisanal, crispy crust.
Naturally, I’ve been dying to try it. But instead of just repeating history, I wanted to put my own spin on it.
The universe must have heard my internal monologue, because right around that time, the lovely folks at V&V Supremosent me a massive care package packed with their incredible chorizos and authentic cheeses. The second I opened that box, a lightbulb went off.
Today, I’m taking the classic breakfast loaf to a whole new level of bold, smoky flavor. We aren’t just stuffing this bread with goodness; we are literally infusing the dough itself with a custom blend of Mexican-inspired spices. When you slice into this bad boy, you get vibrant, spiced dough wrapping around pockets of crumbly, savory chorizo, perfectly soft-scrambled eggs, and gooey, melted cheese.
Are you hungry yet? Let’s get baking!
The Flavor Game Plan
What sets this loaf apart is the spiced dough. Instead of a standard white sourdough base, we’re mixing in ancho chili powder, cumin, oregano, and paprika right from the start. It gives the crumb a gorgeous, warm hue and a subtle savory depth that perfectly complements the rich fillings.
For the inclusions, I used:
- Chorizo: You can use pork or chicken chorizo. Just make sure to remove the casings and brown it beautifully.
- V&V Supremo Chihuahua Cheese: If you haven’t tried this, it is the king of melting cheeses. It gets incredibly gooey and stringy.
- V&V Supremo Queso Fresco: Optional, but highly recommended for those nice, bright, crumbly pockets of saltiness.
The hardest part of this entire recipe? Waiting for it to cool. You must let it rest on a wire rack until it’s completely cool before slicing, or the molten cheese and eggs will turn into a messy steam trap.
But once you slice into it? Pure breakfast magic. The ancho and cumin aroma hits you first, followed by the rich, gooey pull of the Chihuahua cheese and the savory kick of the V&V Supremo chorizo. It’s spicy, savory, cheesy, and wrapped in the perfect sourdough tang.
If you make this, make sure to tag me in your slicing videos so I can see those beautiful, cheesy crumb shots! Happy baking!
Chorizo Egg and Cheese Sourdough
Created by Sue Mun
Makes One, Sourdough Boule
Ingredients:
For the Dough:
- 110g ripe sourdough starter
- 350g water
- 500g flour
- 10g salt
- 1 tbsp Ancho chili powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1/4 tsp coriander
- 1 tsp paprika
Inclusions:
- 4 large eggs (to be cooked)
- V&V Supremo Chicken or Pork Chorizo, casings removed and cooked
- 1/2 cup V&V Supremo Chihuahua cheese
- 1/4 cup V&V Supremo Queso Fresco (optional)
Instructions:
- In a large glass or ceramic bowl, mix together the warm water and the ripe sourdough starter.
- Add in the bread flour, salt, and all of the dry seasonings and mix until a shaggy dough forms.
- Cover and rest for 1 hour.
- Stretch and fold #1. Using wet hands, stretch the dough into itself about 6-8 times or until gluten develops. Cover and rest for 30 minutes.
- Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
- Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes.
- Stretch and fold #4. Repeat the steps from above.
- Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer.
- While you wait for the dough to bulk ferment, go ahead and cook your eggs into soft scrambles and set aside in the fridge. Also cook your chicken or pork chorizo until fully cooked and set aside in the fridge.
Shape the Dough:
- Flip the dough over and gently stretch to a long rectangle. Sprinkle the cooked chorizo, soft scrambled eggs, and shredded cheeses. Then fold the dough into a book fold then tightly roll up the log. Then gently push/pull dough into a tight round in a candy cane motion. Try not to over do it or else you will tear the dough because of the filling.
- Dust with rice flour and place into banneton bread mold.
- Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes.
- Cover and proof in the fridge overnight (8-10 hours)
The Bake:
- Preheat oven to 450F and place dutch oven in the oven to also preheat.
- Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
- Carefully place the sourdough into your hot Dutch oven. Cover with the lid.
- Bake at 450F for 30 minutes with the lid covered.
- Lower the oven to 425F. Uncover the lid and bake again for 15 more minutes. Or until the internal temp is above 190F.
- Cool completely on a wire rack before cutting and serving.
