Note: This recipe has been modified from this recipe to be cheaper and make smaller portions.
1 T milk
1/4 lb chorizo, bacon, sausage, or tofu
5 slices of Kraft Singles
2 packages of Jr Grande Buttermilk biscuits from Pillsbury
pepper, to taste
1. Preheat oven to 375
2. Put 3 eggs in one bowl
3. Take the 4th egg; separate the egg yolk from the egg white. Add the egg white to the other eggs, and keep the egg yolk separately. Stir the egg yolk with a fork; this will be used for brushing later. (Do not cook the egg yolk!)
4. Scramble the 4 eggs (except the egg yolk) with a tablespoon of milk. Here is a good technique for egg scrambling.
5. Cook the protein (chorizo, bacon, sausage, or tofu) as directed on the package.
6. Break the Kraft Singles into 1/4 pieces
6. Roll out flat each individual biscuit.
7. Place one flattened biscuit in each muffin tin’s cup or in a silicon muffin cup used for baking.
9. Pinch the ends of the biscuit together to make a sealed “biscuit ball.” They may not be able to close completely but a small hole is okay and will allow the melted cheese to vent.
10. Brush the top of each biscuit ball with egg yolk. (This can be done with a pastry brush, gently with the back of a spoon, or with your hand if you are daring.)
11. Sprinkle each biscuit ball with ground pepper.
12. Bake the biscuits in the pan for 10-15 minutes or until golden brown.
Let cool and store in freezer in freezer-safe plastic bags; before eating microwave 30 seconds to 1 minute depending on strength of microwave.
I took my chorizo out of the skin and microwaved it for about 2 minutes as per the directions on the package.
I baked my breakfast sandwiches for about 15 minutes; the key to check for done-ness is to ensure the biscuit *not* covered in egg yolk is golden brown. The egg yolk gives a false sense of done-ness early on in the baking process because it turns brown quickly.