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Breakfast Biscuits

by Daisy Garcia featured in 9 Mind-Blowing Party Food Rolls

Ingredients

for 7 servings

  • 10 oz
    chorizo (285 g)
  • 4 eggs, or 8 egg whites
  • 1 cup
    shredded cheddar cheese (100 g)
  • ½ cup
    onion, diced (75 g)
  • 1 cup
    bell pepper, diced (100 g)
  • 2 tablespoons
    vegetable oil
  • 1 tube biscuit dough
  • egg wash
  • flour, for dusting
    Calories 561
    Fat 37g
    Carbs 33g
    Fiber 1g
    Sugar 7g
    Protein 22g

Estimated values based on one serving size.

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Preparation

  1. Heat the oil in a frying pan. Add the onion and stir until translucent. Add the chorizo.
  2. NOTE: You don’t need to use more salt since chorizo has enough salt.
  3. Cook for about 5 minutes, stirring occasionally. Add the bell peppers and stir.
  4. Beat the eggs until the yolks break and add them to the chorizo mix.
  5. Stir until the eggs are just cooked.
  6. Preheat oven to 375˚F (190˚C).
  7. Flour a surface and open a tube of biscuits. Place them close to each other. Roll them out with a rolling pin to create one single dough.
  8. Sprinkle cheddar cheese over the rolled biscuit dough. Add the chorizo and eggs. Roll it up and pinch the edge to seal it to the roll.
  9. Brush the roll with egg wash.
  10. Using scissors, make slits in the dough about 2 inches (5 cm) apart from each other. Then twist them to alternating sides to create a braided look.
  11. Bake for 25 minutes, or until golden brown.
  12. Enjoy!
 

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