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Southwest Chorizo Biscuit Casserole

(From Our January 2017 Newsletter - Grandma C.)

Ingredients

• 1pkg chorizo



• 1 lb ground sausage



• ¾ cup fresh cilantro, chopped



• 1 bunch scallions, sliced



• 1½ cups grated mexican style cheese blend



• 1½ cups pico de gallo, fresh



• 8 eggs



• ½ cup milk



• 1 can Grands Flaky Layers refrigerated biscuits



• Salt and pepper to taste

Spray a glass baking dish (13 x 9 inches) with cooking spray.

In a fry pan, brown sausage and chorizo together until cooked through.  Drain.

Whip eggs, milk, salt and pepper together with a whisk until blended.

Add the meat blend, cheese, cilantro, scallions and pico de gallo and stir.

Cut the refrigerator biscuits into 6 pieces each.  Fold them in to the mixture.

Pour into baking dish, top with more salt and pepper if desired.

Bake 35-40 minutes or until top is golden brown.

Serve with a dollop of sour cream.