Chorizo, Egg, & Biscuit Breakfast Casserole

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Delicious, protein-packed, perfect for a crowd-pleaser dish… you won’t want to stop eating it!  I made this a couple of days ago for a group of women I meet with every week for Bible study.  It’s kind of like a breakfast feast every week as people bring tacos, donuts, fruits, yogurts… it’s like we lure people in with the food, honestly!

Another recipe that would have been great would have been the Breakfast Egg-Muffins, individual so that your guests wouldn’t have to bother with serving… just grab n’ go.

The base of this casserole is pre-baked biscuits cut open (6 usually work instead of the regular 8 that come in a pack)

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While the biscuits bake, you want to mix up the egg & milk mixture. 1 dozen eggs, 2 cups milk

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Next you add your spices, 1 tsp Chili powder, 2 tsp Garlic, 1 tsp salt, 1 tsp pepper, 2 tsp Basil, and if you can find it, 2 tsp of Six Peppers spice

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Also, while the biscuits are baking, the chorizo should be cooking in a pan until it becomes the consistency of cooked ground beef

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Pre-cooked

Once biscuits are done, you’re ready!  Keep oven on at the regular 375 (for biscuits) so that it’s easy to pop the casserole in once it’s combined.  Line your casserole dish (9×13) with open biscuits (about 6)

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Spread the cooked chorizo on top, then pour the egg mixture over into the dish.  Scatter the chorizo so that some is incorporated into the egg mixture also.

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Bake for 20-25 minutes until center cooked (when a fork comes out clean after inserted).  Then add cheese and pop back in for another minute or until cheese melts.

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Delish and ready for breakfast!

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6 thoughts on “Chorizo, Egg, & Biscuit Breakfast Casserole

  1. We’re new to lovely north Texas—where can we get great chorizo?

    (Speaking of eggs, I’ve used Gordon Ramsay’s method for a couple of years now, and Mrs. St. James still can’t get enough. Try some sour cream instead of the hunk of butter to change it up.)

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