An easy breakfast biscuit that is both filling and delicious.
- 10 oz chorizo
- 4 eggs
- 1 cup shredded cheddar cheese
- 1/2 cup onion diced
- 1 cup bell pepper diced
- 2 tbsp vegetable oil
- 1 tube biscuit dough
- 1 egg wash
- flour for dusting
Heat the oil in a frying pan. Add the onion and stir until translucent. Add the chorizo.
Cook for about 5 minutes, stirring occasionally. Add the bell peppers and stir.
Beat the eggs until the yolks break and add them to the chorizo mix.
Stir until the eggs are just cooked.
Preheat oven to 375˚F (190˚C).
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.
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.
Brush the roll with egg wash.
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.
Bake for 25 minutes, or until golden brown.