This delicious Breakfast Skillet starts with a flavorful and creamy chorizo, onion and spinach filling that’s topped with fluffy buttery oregano biscuits. If you love this recipe, you will also love this Cheesy Chicken Potato Frittata, Easy Breakfast Egg Casserole, and Creamy Baked Cheese Grits.
Thank you to Charles Hunter of The Salted Table for sharing this wonderful recipe.
Hi, I’m Charles Hunter III, the personal chef and blogger behind The Salted Table. I own an in-home catering company in Nashville, TN where my team and I come to your home to prepare meals for your backyard dinner parties, anniversaries, birthdays, business meetings and more. If we can have access to your kitchen, we can make anything happen. I’ve been cooking for as long as I can remember. I grew up around a lot of women who loved to cook, and did it often. Sunday suppers, holiday gatherings, Friday fish fry’s, and family reunions.
I was always surrounded by talented cooks, and it stuck with me through my teenage years. So, it was a no-brainer that culinary school would be my path after high school, and here we are, over a decade later, still in the kitchen and doing my best to inspire everyone to be creative and cook well. I don’t have a distinct cooking style, though it definitely has southern influence. I enjoy using seasonal flavors to make meals that inspire the consumer to want to recreate it.
My wife and I are not early risers, so it’s safe to say that brunch is the better option for us when we roll out of bed. So, I’m constantly thinking of ways to enjoy breakfast while not missing out on lunch. This chorizo skillet is a creation that was birthed from my love for biscuits, and flavorful, spicy foods. I’ve been ordering bulk meat from a local butcher, and the options never cease to amaze me.
How To Make A Breakfast Skillet
Most breakfast skillets have a filling that anchors the dish. In this case, we have the following ingredients that really stand out:
- Cream to thicken and make a wonderfully creamy texture
To Make The Filling
When you start to scramble and cook the chorizo, leave some chunky pieces for texture. You don’t have to drain off all of the oil from the sausage because there is a lot of flavor in there. Just blend it in to the cream and the biscuits are going to soak up all of that goodness underneath.
Trust me, it’s going to be a magical situation that you’ll want to be a part of. Also, if you are familiar with the meat product that you are using, take into account the amount of salt that is in the product so you don’t over season the filling.
This breakfast skillet comes together so relatively quick, and is even customizable. If you don’t have loose chorizo, you can purchase the links, cut the casing open and scoop out the meat to crumble it.
Tip: You could also substitute the chorizo for any breakfast sausage that you have access to. And no fear, this will translate to vegetarian and vegan by using any plant-based meat crumble.
MAKING THE PERFECT BISCUITS For A Breakfast Skillet
Biscuits are my ‘love language.’ It is one of the number one items that my clients request when booking their gatherings. They are creamy tender goodness, and the oregano in them is a great addition and complimentary to the flavors in the chorizo.
And if you have some fresh oregano in the garden, feel free to use two chopped teaspoons of that instead.
Tip: You want to be careful not to over mix because you don’t want tough or dry biscuits. The mix will be slightly wet but hold together.
Tip: I highly recommend using an ice cream to portion the dough onto the chorizo filling, but don’t fret, a large spoon will work.
Chorizo Breakfast Skillet with Oregano Biscuits
For the Filling
- 1 lb chorizo
- 3 green onion stems chopped
- 1 large Vidalia onion julienned
- 1 cup fresh spinach chopped
- 1 cup heavy whipping cream
- 3/4 tsp kosher salt
- 3/4 tsp fresh cracked black pepper
For the Biscuits
- 2 cups bread flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1/4 tsp kosher salt
- 1 tsp dried oregano or 2 tsps fresh chopped oregano
- 1 1/2 cups heavy whipping cream
- 2 tbsp unsalted butter melted
For the Filling
- Preheat the oven to 425 degrees.
- In a 12-inch skillet over medium heat, break up the meat, cook it until fully cooked. Drain the oil from the meat then return the skillet to heat.
- Add the green onions and Vidalia onions to the skillet with chorizo, and cook till transparent, about 4-5 minutes.
- Add spinach, cream, salt and pepper. Bring filling to a rolling simmer to meld flavors, remove from heat while you make the biscuit topping.
For the Biscuits
- Combine the flour, baking powder, sugar, salt, and oregano. Add the cream, mix together to form a dough. Dough should be tacky, and wet.
- Using an ice cream or over-sized spoon, lie the biscuits on top of the filling moving clockwise around the skillet till you get to the center.
- Place the skillet on a sheet pan, or line the baking rack with aluminum to catch spillage from the filling as it bubbles. Bake for 20-25 minutes until biscuits are golden brown. Brush biscuits with melted butter. Serve with your favorite style of eggs.