So... Mexican Monday! What better way to begin the week than with something to really wake up their taste buds? Southwestern/mexcian fare is a favorite around our gluten free house (think beans, rice and corn), so it wasn't a huge leap to try it out for breakfast.
Mexican Monday breakfast stacks
Biscuits - I used Pamela's recipe on the back of the GF baking mix pkg
2 links chorizo
2 T butter
6 or 7 eggs
1/3 cup milk
garnish: shredded cheese, sour cream & salsa (you can make your own in the blender with a can of fire roasted tomatoes, 2 cloves fresh garlic, a tablespoon of cumin, fresh cilantro and some fresh or pickled jalepenos).
Take chorizo out of casing and brown in butter.
Mix eggs and milk while sausage browns.
Add eggs to pan with browned chorizo and cook through.
Split biscuit in half and top with egg/chorizo mixture.
I used cheese, salsa and shredded cheese on top of the eggs and then put my biscuit top (which crumbled) back on.
They loved it and asked for more.