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Author:Jeremy Puglisi
6 eggs
Splash of milk
SPG seasoning (or salt and pepper)
½ lb chorizo
½ lb breakfast sausage
Shredded cheddar cheese
Brioche buns
Maple syrup
Sriracha
Lightly toast the brioche buns before cooking or while the rest of the food is on the griddle.
In a small bowl, mix maple syrup and sriracha to taste. A good starting ratio is 5 parts maple syrup to 1 part sriracha.
In another bowl, whisk together the eggs, a splash of milk, and SPG seasoning (or salt and pepper).
Heat a griddle to medium–high heat, then add the chorizo and breakfast sausage. Cook while breaking up and mixing the meat until browned.
Place two square omelet molds on the griddle and divide the cooked meat mixture evenly between them.
Pour half of the egg mixture into each mold and cook, scrambling the eggs together with the meat.
Sprinkle shredded cheddar cheese over each section and drizzle the maple syrup–sriracha sauce on top.
Once cooked through, remove from the molds and cut each section into four pieces (eight total).
Place two pieces on each toasted brioche bun, serve, and enjoy!
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