Gluten Free Chorizo, Egg, and Sausage Breakfast Biscuits

These Gluten Free Chorizo, Egg and Cheese Biscuits are a perfect breakfast for the holidays and can even be frozen if you want to hold on to some for Christmas morning. Every bite is like the best of all of your favorite breakfast recipes in one!

Recipe courtesy of Lydia Nordhoff from Lydi Out Loud.

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Votes: 4
Rating: 3.25
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Servings 12biscuits
Prep Time 15minutes
Cook Time 20minutes
Submitted By Lydia Nordhoff
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 3.25
You:
Rate this recipe!
Servings 12biscuits
Prep Time 15minutes
Cook Time 20minutes
Submitted By Lydia Nordhoff
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350ºF.
  2. Mix together flour, baking powder, salt and pepper.
  3. Add prepared Chorizo and coat in flour mixture thoroughly.
  4. Add scrambled eggs, milk and butter. Stir just until moistened.
  5. Mix in cheese.
  6. Spray a large muffin tin with nonstick cooking spray. Place mixture in muffin pans. Or, if preferred, immediately drop by heaping tablespoons (15 biscuits) onto lightly greased or parchment paper/silicone baking sheet lined large cookie sheet.
  7. Bake for 18 - 20 minutes, until tops are just lightly browned.
  8. Allow to cool and remove from pan with offset spatula or spoon.
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