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

Name: Impossibly Easy Mexican Chorizo Breakfast Bake (With Make-Ahead Directions)
Prep time: 25 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 lb (500 g) bulk chorizo sausage (or 5 to 6 sausages, casing removed); 1 small yellow onion, diced; 2 cloves garlic, finely chopped; 1 can (19 oz/540 mL)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

Prep 25 min
Total 55 min
Servings 6

This skillet bake is big on flavour without the fuss! Please hungry family and friends with this easy bake filled with chorizo, cheese and black beans.

May 7, 2017

Ingredients

1 lb (500 g) bulk chorizo sausage (or 5 to 6 sausages, casing removed)
1 small yellow onion, diced
2 cloves garlic, finely chopped
1 can (19 oz/540 mL)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

Steps

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.