Guess who has her Sundays back? This lady. I am never giving them up again, either. To celebrate, I thought a wonderful brunch would be perfect- mimosas and this Cheddar Cheese Chorizo Bake? Yes, please!
2 ounces roasted red peppers
1 bunch scallions
1/2 pounds chorizo sausage
4 ounces mascarpone cheese
1/3 cup self-rising flour
2 ounces shredded cheddar-jack cheese
1 1/4 cups milk
1 teaspoon vinegar
4 large eggs
4 tablespoons butter
salt, pepper, neutral oil
Preheat oven to 375 degrees F; grease an 8 by 8 baking dish.
Chop the roasted red pepper and slice the scallions. Set aside.
Combine 1/2 cup milk and teaspoon vinegar to make buttermilk; set aside.
Heat a teaspoon of oil in a medium nonstick skillet over medium heat. Add chorizo and cook, breaking up into smaller pieces, until browned. Stir in peppers and half of the scallions and cook until softened. Place the chorizo mixture into the baking dish.
In a large bowl, whisk 4 large eggs and mascarpone until combined, then stir in 3⁄4 cup milk, 1 teaspoon salt, and a few grinds of pepper. Pour egg mixture evenly over chorizo mixture .
Whisk together the flour and salt. Melt 4 tablespoons of butter and add to the lukewarm buttermilk. Using a fork, gently stir the wet into the dry ingredients until just combined. Gently mix in half of the shredded cheddar .
Using a tablespoon, drop biscuit dough over egg mixture. Top with remaining shredded cheddar and a few grinds of pepper . Bake on upper oven rack until biscuits are golden and cooked through, and egg mixture is set, about 30 minutes. Let sit 5 minutes.
Top cheddar biscuit bake with remaining scallions before serving. Enjoy!