Happy Eats!

Definitely not your basic McMuffin. This new twist on the ever-popular breakfast sandwich was invented by my husband Tony, who is a master of making something delicious from simple ingredients and a few convenience foods. Tony’s recipes may not be low cal, but they’re always a treat! Plus they’re easy, original, and incredibly delicious. There’s even a vegetarian version. Go ahead… eat two!

• 1 tube refrigerated bisquits (Pillsbury are good)
• 1 can of refried beans (any kind you like)
• 1 4-inch section of Mexican chorizo sausage
• 3 eggs, beaten lightly

Bake the biscuits according to the directions on the package. Tony likes to turn them over half way through the cooking, so both sides of the biscuits get nice and golden brown. Keep the biscuits warm while you fry the chorizo on low heat, breaking it up until all the fat and juice renders out and the sausage is nice and done.

Now add the entire can of refried beans to the same skillet. Don’t drain the fat, you need it for flavor. If the mixture seems very stiff or dry, add a few tablespoons of water. Warm up this bean and sausage mixture over medium low heat, stirring occasionally.

Right before serving, scramble the eggs. Split the biscuits in half, spread with the bean/chorizo mixture, and top with a generous spoonful of the egg.

Vegetarian option: Substitute vegetarian chorizo, sometimes called soyrizo, for the Mexican sausage. Melissa’s brand is very good - even Tony the meat eater likes it! To fry the chorizo, you’ll need to use 2-3 tablespoons of bland oil (corn or canola is fine), heated to medium high. Start breaking up the sausage as soon as it hits the pan so it fries up evenly and absorbs the oil. Then proceed with the rest of the recipe as above.

Serves 4 (2 bisquits per person)