Saturday, April 25, 2015
Recipe Round Up: Chorizo Breakfast Casserole
1 recipe biscuit dough
2 pounds chorizo
1 large onion, finely diced
1 pound mixed peppers (I used anaheims, but a mix of sweet and hot would be nice), finely chopped
2 cups shredded cheddar cheese
2 cups shredded pepper jack
1/2 cup milk
sliced avocados to serve
salsa to serve
sour cream to serve
Preheat oven to 425 F. Lay your biscuit dough out in a single layer on a large pan, I used my lasagna pan, and bake for 12 minutes. (I just cut the dough into squares, rather than use the cutter for circles.) Set pan aside.
While biscuits are baking, brown chorizo, crumbling the meat into bite sized pieces. Add the onions and peppers to the pan and cook until the onions are soft. Spread this mixture over the baked biscuits. Sprinkle the top with the cheeses. Whisk together the eggs and milk and pour evenly over the top.
Bake for 15 minutes. Turn off the oven and leave pan in the oven with the door closed for another 10 minutes. Remove, cut into squares, and serve with avocado, sour cream and salsa.