Except for the brief time I was vegan, breakfast burritos are king in my house. When there’s nothing else to eat, we always a half dozen eggs, a pepper, and an onion. My wife and I take turns transforming these ingredients into
Egg and Vegetable Biscuits
They’re really very simple. Just make the veggies like you were frying fajita vegetables and scramble some eggs. Then wrap in a tortilla or do what we did and serve them on a biscuit. Repeat as necessary. I also like to add vegetarian refried beans to the mix and some rice because I like how they taste and because BWD, Jr. loves rice.
Making Egg and Vegetable Biscuits
You can cook the eggs however you would like. I prefer mine scrambled, but you could fry them or cook them over easy. Your choice.
For the biscuits, I am sure there are plenty of good recipes out there. For my money, I love the Pilsbury Grands . I know I can’t make ’em any better than that. (That’s not a paid endorsement. My talents lie elsewhere!)
You will need:
- 1 container, Pilsbury Grands biscuits
- 2 tablespoons olive oil
- 2 onions, sliced thin
- 2 green peppers, sliced thin
- 3 cloves garlic, minced
- 6 oz (about half a can) of tomato sauce
- 1 tablespoon black pepper (divided)
- 1 tablespoon chili powder
- 1 teaspoon cayenne
- 2 eggs per person
- 1 tablespoon garlic powder
- Cooking spray
Cook the biscuits according to their instructions.
Heat a skillet over medium-high heat, add the olive oil and wait 30 seconds. Add the onions, peppers, and garlic and cook until the onions are translucent. Then add the tomato sauce, 1/2 of the black pepper, chili powder, cayenne, and a good pinch of salt. Cook for 1-2 minutes or until the tomato sauce is warm.
In a second skillet, mix the eggs with the rest of the black pepper, garlic powder, and a healthy pinch of salt. Coat a non-stick skilet with cooking spray and cook the eggs until they are done.
Assemble your breakfast biscuits and enjoy!