Impossibly Easy Mexican Chorizo Breakfast Bake (With Make-Ahead Directions

• Meat

  • 1 lb Chorizo sausage, bulk

• Produce

  • 1 Avocado, fresh
  • 1 tbsp Cilantro, fresh
  • 2 cloves Garlic
  • 1 can Progresso black beans
  • 1 Yellow onion, small

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3/4 cup Bisquick mix, original

• Dairy

  • 1 1/2 cups Milk
  • 2 cups Monterey jack cheese

Found on bettycrocker.com

Description

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

Directions

• 1 Heat oven to 400°F. In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is no longer pink and onion is tender; drain.
• 2 Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese.
• 3 In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.
• 4 Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with chopped cilantro. Serve with remaining ingredients.
• 5 Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.

Nutrition