Gluten Free Chorizo, Egg, and Sausage Breakfast Biscuits

Gluten Free Chorizo, Egg, and Sausage Breakfast Biscuits

These Gluten Free Chorizo, Egg and Cheese Biscuits are a perfect holiday breakfast and can even be frozen if you want to save 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.
Servings
12 servings
Prep time
15 minutes
Cook time
20 minutes
Passive time
n/a

Ingredients

Instructions

  1. Preheat oven to 350ºF.
  2. Mix together flour, baking powder, salt and pepper.
  3. Add browned 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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