Breakfast / Brunch / Recipes / Spicy Love

Soyrizo Biscuit & Egg Sammies

Soyrizo Biscuit and Egg Sammies | the pig & quill

Hey guys! And hey new guys and gals that might have recently joined in on this crazy ol’ stroll through Pig & Quill shenaniganry. It’s amazing how much traffic a little fresh Foodgawker coverage can bring over the course of a couple of days, isn’t it? Pretty phenomenal, if you ask me. I know you didn’t ask me, but when has that ever stopped me?

Right. So. Seriously, thanks for stopping by my crumb-y little corner of the innernet, people. I hope you like what you see and that you’ll take a sec to say hi back. Cuz I like that lots.

Another thing I like lots? Chorizo. Or as of late, soyrizo, which is such a freaking close imitator and just as cheap, garlicky and delicious as the real thing but with more animal smiles. (Bonus: Trader Joe’s carries it.) Which is probably why I’m a weensy bit obsessed with the cho/soyrizo studded biscuits below. Super simple and, yes, a little guilt-laden due to the use of biscuit mix, but it’s undeniably handy and it’s just so darn reliable.

Soyrizo Biscuit and Egg Sammies | the pig & quill

Also on the love list these days, if you haven’t noticed: eggs. Right now I’m particularly infatuated with the simplest scrambled eggs you can imagine — just fresh, local eggs whipped with salt and scrambled in a touch of lightly browned butter. Man, they’re good.

Soyrizo Biscuit and Egg Sammies | the pig & quill

So when the two come together in an iteration of what might be the best invention of all time (duh, the breakfast sandwich), it’s like a thumbs-up high-fiving a fist pump.

Yeah, picture that.

Soyrizo Biscuit and Egg Sammies | the pig & quill

Soyrizo Biscuit & Egg Sammies
By Emily Stoffel
Cook time: 20 mins | Serves 4


  • 1/4 onion, finely chopped
  • 3 oz soyrizo (or chorizo)
  • 2 T butter, divided
  • 1/2 tsp Mexican oregano
  • 1 cup biscuit mix, such as Bisquick
  • 1/3 cup milk
  • 4 large eggs


Preheat oven to 425F. Heat 1 T butter over medium heat in a small frypan and add onions. Saute until transluscent, then add soyrizo and thyme. Fry until soyrizo is lightly browned. Remove from heat and allow to cool slightly.

In a medium bowl, mix together biscuit mix and milk. Add soyrizo mixture and stir until just combined. Drop by four heaping tablespoons onto an ungreased baking sheet and bake for 10-12 minutes or until golden and inserted toothpick comes out clean. (Yep, I know it’s weird to toothpick-check a biscuit, but it works.)

Meanwhile, whisk eggs with 1 tsp good salt until just foamy. Heat remaining tablespoon over med-high heat in a nonstick pan until foam subsides and butter is lightly browned. Add eggs and lightly scramble until just set.

Split biscuits while still warm and top each with 1/4 of the eggs.


One thought on “Soyrizo Biscuit & Egg Sammies

  1. Pingback: Mother’s Day Roundup: Brunch-Worthy Bomb-Noms | the pig & quill

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