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Impossibly Easy Mexican Chorizo Breakfast Bake (With Make-Ahead Directions)
Impossibly Easy Mexican Chorizo Breakfast Bake (With Make-Ahead Directions)
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Prep Time:
25 minutes
Total Time:
55 minutes
Impress with this effortless chorizo and black bean skillet bake, bursting with flavor to satisfy any crowd.
Ingredients:
  • 1 lb bulk chorizo sausage
  • 1 small yellow onion, diced
  • 2 cloves garlic, finely chopped
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 3/4 cup Original Bisquick™ mix
  • 1 1/2 cups milk
  • 3 eggs
  • 1 tablespoon chopped fresh cilantro
  • Sliced fresh avocado, chopped fresh tomato, salsa, hot sauce, lime wedges, if desired
Instructions:
  • Preheat oven to 400°F. Cook chorizo, onion, and garlic in a 10-inch cast-iron skillet over medium-high heat until chorizo is cooked through and onion is tender. Drain any excess fat.
  • Set aside 3/4 cup of black beans. Add the rest of the black beans to the chorizo mixture in the skillet and mix in 1 cup of cheese.
  • Combine Bisquick mix, milk, and eggs in a medium bowl until smooth. Pour the mixture over the ingredients in the skillet, then sprinkle the reserved black beans and remaining 1 cup of cheese on top.
  • Bake for 25-30 minutes until a knife inserted in the center comes out clean. Allow to cool for 5 minutes. Sprinkle with chopped cilantro and serve with the remaining ingredients.
  • Prepare the dish according to steps 1-3. Cover and refrigerate for up to 12 hours. Remove cover and bake according to step 4 just before serving.

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