Southwest Breakfast Biscuit Tacos
These breakfast biscuit tacos are made with canned Pillsbury Grands biscuits, and they're loaded with flavor! Chorizo, peppers, onions, and hash brown potatoes combined with the soft and tender biscuit taco shells make one delicious and filling Blackstone griddle recipe that you'll want to make again and again!
Servings: 6 biscuit tacos
Ingredients
- ¼ medium onion diced
- 3 mini sweet peppers diced (or substitute green pepper)
- 3 chorizo sausages (like Johnsonville)
- 2 cups diced potatoes (like Simply Potatoes brand - refrigerator section)
- 6 Pillsbury Grands biscuits raw, canned (NOT the Flaky Layers variety)
- 5 eggs
- 4 slices pepper jack cheese
- 1-2 slices American cheese (optional - for scrambled eggs)
- 2 tablespoons avocado oil (or cooking oil of your choice)
- salt and pepper
- toppings for breakfast tacos (salsa, diced avocado, hot sauce, taco sauce, etc)
Instructions
- Preheat griddle on low.
- While griddle is heating, remove chorizo sausage from the casing and rough chop.
- Using a rolling pin, roll out individual raw biscuits into thin round shapes, similar to a soft taco tortilla size. The rolled out biscuits should be less than 1/4" thick. Set to the side.
- Add about 1 tablespoon of avocado oil (or your favorite cooking oil) to the heated griddle surface and spread it around a bit. Then, add the diced peppers and onions and the chopped chorizo sausage to the oil and begin to sauté.
- Add the diced potatoes to the chorizo grease and begin to sauté. When potatoes are about 75% tender, add them to the chorizo and sautéed onions and peppers. Move the potato, chorizo, and vegetable mixture to the side of the griddle and spread it out in a thin layer to continue to cook. When chorizo and vegetables are almost done, add pepper jack cheese slices on top and allow to melt down a bit before mixing together. Then, remove from the mixture from the griddle and set to the side.
- When the chorizo and vegetables are about 75% cooked through, prepare a clean area on the cooler zone of your griddle. Place each rolled out biscuit circle on the griddle. Cook the rolled out biscuits on the first side until they're golden brown and begin to bubble and set up, then flip to the second side and continue to cook. When both sides are done and golden brown, transfer the biscuits to a taco holder or form them into a taco shell shape. Set to the side.
- Scramble 5 eggs in a bowl with salt, pepper, and 1-2 slices of American cheese. (You can also make over medium eggs or leave out the cheese from the scrambled eggs for these biscuit tacos.)
- Add about 1 tablespoon of avocado oil (or substitute butter or your favorite cooking oil) to a clean area on the griddle and spread it out a bit. Cook the eggs on the oiled area of the griddle until done to your liking. Then, remove the eggs from the griddle.
- Build the breakfast biscuit tacos by adding the chorizo and vegetable mixture, scrambled eggs, and your favorite toppings like salsa, hot sauce, diced avocado, and taco sauce to the biscuit taco shells. Serve warm.
Notes
*I highly recommend the Old El Paso Cilantro Lime Fire Roasted Verde Sauce and your favorite salsa for these biscuit tacos... great flavor!