Put the turkey and spices in a mixing bowl. Using your fingers, combine the turkey and seasonings. Portion the turkey chorizo mixture into 16 portions. Form each portion into a ~3-inch diameter, 1/4-in thin patty.

Heat a large, nonstick skillet on medium-high heat. Spray with cooking spray. Working in batches, lay sausage patties in the pan pressing to keep them thin and flat. Cook until browned on the bottom and when you can see the edges starting to cook as well. Flip and press again with a spatula to keep the patties thin and flat. Once cooked through, transfer to a plate to cool. Repeat with the remaining sausage patties. Yield: 16 patties.

Heat a small, nonstick skillet over medium-high heat. Spray with cooking spray. Add the egg and cook over easy if you want (I like a runny yolk) or all the way through if you don't. Or scramble it. Your breakfast, your choice!

Toast the English muffin. Serve with a patty of Turkey Chorizo sausage, the cooked egg, and avocado stacked in between the English muffin halves.