Impossibly Easy Mexican Chorizo Breakfast Bake

Name: Impossibly Easy Mexican Chorizo Breakfast Bake
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound chorizo sausage, casing removed; 1 yellow onion diced; 2 cloves garlic, finely minced; 1 can 10-15 ounces black beans, drained, rinsed; 2 cups shredded Monterey Jack cheese or cheese of your choice; 3/4 cup Original Bisquick mix; 1 1/2 cups milk; 3 eggs; 1 tablespoon chopped fresh cilantro; Toppings of your choice. Tomatoes, salsa, hot sauce, lime, avocado, sour cream

cindybear @cindybearcooks

I put hot salsa, shredded cheese and sour cream on top of this. We ate it for dinner. Very good.

cindybear @cindybearcooks

I put hot salsa, shredded cheese and sour cream on top of this. We ate it for dinner. Very good.

Saved

Ingredients

30 minutes

6 servings

1 poundchorizo sausage, casing removed
1yellow onion diced
2 clovesgarlic, finely minced
1 can10-15 ounces black beans, drained, rinsed
2 cupsshredded Monterey Jack cheese or cheese of your choice
3/4 cupOriginal Bisquick mix
1 1/2 cupsmilk
3eggs
1 tablespoonchopped fresh cilantro
Toppings of your choice. Tomatoes, salsa, hot sauce, lime, avocado, sour cream

Saved

Steps

30 minutes

1

Heat oven to 400 degrees Fahrenheit.
2

In a 10” cast iron or oven proof skillet, cook chorizo, onion, and garlic over medium high heat until onion is tender and chorizo is no longer pink. Drain if needed.
3

Reserve 1/2 of the black beans and stir the remaining into chorizo mixture in skillet along with 1 cup of cheese.
4

In a medium bowl, stir Bisquick mix, milk, and eggs. Pour over mixture in skillet. Top with remaining beans and cheese.
5

Bake 25-30 minutes or until knife inserted in center comes out clean. Top with cilantro. Serve with any toppings.
6

This can be made ahead of time. Make as directed thru step 3. Cover and refrigerate up to 12 hours. Uncover and bake as directed.