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A full breakfast skillet being spooned on a plate ready to enjoy

Chorizo Breakfast Skillet with Oregano Biscuits

This delicious Breakfast Skillet starts with a flavorful and creamy chorizo, onion and spinach filling that's topped with fluffy buttery oregano biscuits. 
Course Breakfast
Cuisine American, Cajun/Creole
Keyword biscuits, breakfast, breakfast casserole, chorizo, savory breakfast
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 580kcal


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.


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.
Tip: You want to be careful not to overmix 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.


Calories: 580kcal | Carbohydrates: 31g | Protein: 15g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 145mg | Sodium: 1007mg | Potassium: 321mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1780IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 2mg