Breakfast Biscuits

Instructions

• Heat the oil in a frying pan. Add the onion and stir until translucent. Add the chorizo.
• NOTE: You don’t need to use more salt since chorizo has enough salt.
• Cook for about 5 minutes, stirring occasionally. Add the bell peppers and stir.
• Beat the eggs until the yolks break and add them to the chorizo mix.
• Stir until the eggs are just cooked.
• Preheat oven to 375˚F (190˚C).
• Flour a surface and open a tube of biscuits. Place them close to each other. Roll them out with a rolling pin to create one single dough.
• Sprinkle cheddar cheese over the rolled biscuit dough. Add the chorizo and eggs. Roll it up and pinch the edge to seal it to the roll.
• Brush the roll with egg wash.
• Using scissors, make slits in the dough about 2 inches (5 cm) apart from each other. Then twist them to alternating sides to create a braided look.
• Bake for 25 minutes, or until golden brown.
• Enjoy!