Impossibly Easy Mexican Chorizo Breakfast Bake
I put hot salsa, shredded cheese and sour cream on top of this. We ate it for dinner. Very good.
Impossibly Easy Mexican Chorizo Breakfast Bake
I put hot salsa, shredded cheese and sour cream on top of this. We ate it for dinner. Very good.
Cooking Instructions
- 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.
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