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.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Breakfast
Cuisine: American, Cajun/Creole
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