Here's another one. This was one of my Pillsbury Bake-Off recipes that didn't qualify. You can use this basic recipe & really change things to your liking.
Buenos Dias Biscuits
2 Tablespoons butter
1/4 Cup onions, finely chopped
4 ounces mushrooms (finely chopped)
4 ounces chorizo, ground (Mexican sausage)
1 4.5 oz can chopped green chilies, drained
4 Large eggs, beaten
1 16.3 oz can Pillsbury Flaky Layers biscuits
3/4 Cup sour cream
3/4 Teaspoon dried dill weed
3 ounces Parmesan cheese, shredded
Instructions: Preheat oven to 350º F.
Melt butter in large non-stick frying pan over medium heat. Add onions and mushrooms; sauté until soft, about 3 minutes. Add Chorizo and chilies. Stir until blended and heat through. Add beaten egg to pan and stir to blend ingredients. Cook and stir until eggs are just set, about 3 minutes. Turn off heat.
Separate biscuit dough into 8 pieces. Separate each biscuit into 2 layers, making 16 dough rounds. Using fingers, press each dough round onto the bottom and up the sides of a non-stick muffin pan. (2 3/4 X 1 1/4 inch muffin cups)
Evenly divide filling mixture into each dough cup, approx. 1 heaping Tablespoon of mixture in each cup. Press mixture into cup with the back of a spoon.
Whisk sour cream and dill weed. Divide sour cream mixture evenly over each cup; approx. 2 teaspoons per cup.
Sprinkle each cup with shredded Parmesan cheese - approx. 1 teaspoon of cheese per cup. Garnish by sprinkling dill weed on top of cheese, as desired.
Bake for 12 to 14 minutes until biscuits are golden brown and cheese is melted. Remove from muffin pan and serve.
Refrigerate leftovers. May be reheated in the microwave for 30 to 45 seconds per biscuit.
I'm all about the food!