Easiest Way to Make Yummy Chorizo and Egg Biscuits

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Chorizo and Egg Biscuits. Mexican Chorizo Gravy and Biscuits is a fantastic twist on the southern classic biscuits and gravy. Cream gravy with super flavorful Mexican chorizo sausage, spooned over fluffy biscuits and all the toppings to make this a delicious, satisfying, heart-warming breakfast. Classic biscuits get a twist by adding chorizo, for a spicy, savory breakfast treat. These are perfect with a fried egg on top! Heat cast iron skillet over medium heat.

Chorizo and Egg Biscuits Transfer chorizo to a paper towel-lined plate. To the cast iron skillet, add bacon fat, onion, and garlic. Using a medium round cookie cutter, cut out biscuits and place on a baking sheet lined with parchment paper. You can cook Chorizo and Egg Biscuits using 5 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chorizo and Egg Biscuits

  1. Prepare 1 can of of Pillsbury biscuits.
  2. It's 1/4 of of Chorizo Roll-amount depends on your liking.
  3. It's 2 large of eggs.
  4. You need 1 of handful of shredded cheese - depends on your liking. I used Monterey Jack.
  5. You need 1 of baking cups-optional.

For the chorizo gravy: Heat the vegetable oil in a medium saucepan and sweat the onions until translucent. Add the chorizo and cook until browned. Other than that, the egg was cooked to order and the cheese added a nice creaminess, which worked well with the buttery, crusty biscuit. Put the flour, paprika and fennel seeds in a food processor and blitz with the butter until it resembles fine breadcrumbs.

Chorizo and Egg Biscuits step by step

  1. Preheat oven to 350.
  2. In a pan slightly cook Chorizo. NOT all the way done..
  3. Beat the 2 eggs and shredded cheese and add to the slightly cooked Chorizo and mix until eggs are no longer runny, but not fully cooked..
  4. Put the baking cups in cupcake pan or spray cupcake pan with Pam cooking spray if you prefer. Flatten the biscuits and line the cups with it.
  5. Spoon a bit of your egg/cheese/chorizo mixture into the each biscuit lined cup and bake for 15 minutes.

Add the manchego and chopped chorizo and blitz again until a dough forms. Quarter biscuits; spread on a large baking sheet. Cool on baking sheet on a wire rack. Place half of the biscuit pieces in prepared baking dish. Top with sausage and half of the cheese.