Chorizo Biscuit Breakfast Sandwich

So there is a lot happening here, but somehow it works. I realize when I blog about food, a lot of what I post are accidents. Like me having to work with what we have when we need to go to the store, (this morning) forcing  me to be creative. Sometimes it works out. Sometimes it doesn’t. This time it worked out very well. All this crazieness was yummy together. Also I wasn’t hungry till dinner!

We had leftover roasted asparagas. I had coated a pound of it with some garlic salt and olive oil, then cooked for 20 min at 400 in a preheated oven tossing half way through.

I used this drop biscuit recipe. Then I crumbled and cooked a pound of chorizo in a skillet over medium heat.

In a mixing bowl I whisked 6 eggs with 1 small can of green chilis. I cooked the eggs in a skillet over medium heat.

I built the sandwiches by slicing the biscuits in half. Then I layered with a slice of cheddar cheese, asparagus, eggs, and chorizo.

If you really want to get crazy with it, top it off with some gravy. I heated 2 tablespoons of the drippings from the chorizo in a skillet over medium heat. I whisked it with 2 tablespoons of flour. Then I added 1 1/2 cups of whole milk and  increased temperature to bring to a boil stirring constantly. I removed from heat and continued stirring for another minute. The gravy thickened as it cooled, and I added salt and pepper to taste.

Ingredient list

This drop biscuit recipe

1/2-1 lb roasted asparagus

6 slices good quality cheddar

6 eggs

1 small can green chilis (optional)

1 lb chorizo

Non stick spray to use when cooking the eggs

For gravy (optional)

2 Tbl grease

2 Tbl flour

1 1/2 whole milk

salt ad pepper to taste