Chorizo & Egg Biscuits

Ingredients

Directions

1. 1

   Lightly grease a jumbo muffin pan. Separate and stretch each biscuit. Press each piece onto bottom and up sides of muffin cups. Set aside.

2. 2

   Preheat a medium skillet over medium heat for 1 minute. Remove the plastic casing from the chorizo and cook for 10 minutes. Breaking into crumbles while cooking.

3. 3

   Meanwhile, in a bowl, beat eggs, peppers, and scallions. Season with salt and pepper. Add egg mixture into the chorizo mix and cook for 1-2 minutes. Set aside.

4. 4

   Preheat oven to 375°F. Add to each biscuit 2 Tbsp. Chihuahua Cheese, about 2 Tbsp of chorizo and egg mixture, lightly press down the mixture, top with 1 Tbsp. of Chihuahua cheese, sprinkle Cotija cheese. Bake for about 10 minutes or until biscuits are lightly golden brown on the edges. Serve and enjoy!