Chorizo Biscuit Breakfast Bake

A high-protein, plate-worthy breakfast bake featuring layers of fluffy buttermilk biscuits, smoky turkey chorizo, and a creamy, cheesy egg custard. Finished with a golden parmesan crust and fresh green onions for restaurant-style appeal. Perfect for meal prep or serving a crowd, this dish balances savory spices and rich cheese in every bite.

By @Adam Wolfe

Original recipe source

Chorizo Biscuit Breakfast Bake

Cook time: 60 minutes

Servings: 8

Ingredients

  • 0.5 tbsp butter for greasing (or use nonstick spray)
  • 1 can Pillsbury Grands Southern Homestyle Buttermilk Biscuits 8 count
  • 8 oz Jennie-O turkey chorizo sausage casings removed if present
  • 6 large egg
  • 2 cup egg whites
  • 1 cup fat free cottage cheese
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
  • 0.25 tsp salt
  • 0 cooked turkey chorizo sausage prepared in previous steps
  • 1 cup reduced-fat shredded cheddar cheese
  • 1 cup reduced-fat shredded mozzarella
  • 0.125 cup grated parmesan
  • 0.25 cup green onions thinly sliced, for garnish
  • 0 sage optional, for garnish

Instructions

  1. Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish with nonstick spray or butter.
  2. Remove the raw biscuits from the can and arrange them evenly in a single layer, slightly spaced, across the bottom of the prepared baking dish.
  3. Heat a skillet over medium heat. Add turkey chorizo sausage and cook, breaking it into small crumbles with a spatula, until fully cooked and beginning to char slightly for maximum flavor.
  4. Transfer cooked chorizo to a paper towel-lined plate to drain excess fat and cool slightly.
  5. In a blender, combine whole eggs, liquid egg whites, cottage cheese, garlic powder, onion powder, black pepper, and salt. Blend until the mixture is completely smooth and frothy.
  6. Pour the blended egg mixture evenly over the biscuits in the baking dish, ensuring all biscuit surfaces are moistened.
  7. Scatter the cooked chorizo evenly over the egg mixture, making sure to spread it to the edges for consistent flavor in every bite.
  8. Sprinkle the shredded cheddar cheese and mozzarella cheese evenly across the top. Finish with a generous layer of grated parmesan.
  9. Place the baking dish uncovered in the center of the oven. Bake for 40–50 minutes or until the biscuits are cooked through, eggs are set, and the top is golden brown.
  10. Remove the bake from the oven and allow it to rest for 5–10 minutes. This helps the custard fully set and makes slicing easier.
  11. Garnish with thinly sliced green onions and, for added Italian flair, a dusting of freshly cracked black pepper or a few fried sage leaves.
  12. Slice into 8 equal servings and plate with a side of your choice. Optionally, drizzle with a touch of extra virgin olive oil for added sheen.
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