Best Mexican Chorizo Breakfast Pie Recipes

IMPOSSIBLY EASY MEXICAN CHORIZO BREAKFAST BAKE (WITH MAKE-AHEAD DIRECTIONS)

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

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

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 55m

Yield 6

Number Of Ingredients 10

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

Steps:

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.
Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese.
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.
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.
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 Facts : Calories 690, Carbohydrate 30 g, Cholesterol 200 mg, Fat 4 1/2, Fiber 6 g, Protein 38 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 7 g, TransFat 1 g

MEXICAN CHORIZO BREAKFAST CASSEROLE

Mexican Chorizo Breakfast Casserole image

I came up with this recipe when I was looking for a breakfast casserole, but wanted something different than the normal breakfast casseroles.

Provided by ckutac

Categories Breakfast and Brunch Eggs

Time 1h5m

Yield 10

Number Of Ingredients 11

Ingredients

3 poblano peppers, halved lengthwise and seeded
cooking spray
6 slices bread
1 pound fresh Mexican chorizo
1 tablespoon vegetable oil
1 medium onion, sliced
8 eggs
2 cups milk
1 tablespoon garlic powder
salt and ground black pepper to taste
1 ½ cups shredded Mexican cheese blend

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom with bread slices.
Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.
Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.
Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.
Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 14.8 g, Cholesterol 210.9 mg, Fat 23.6 g, Fiber 1.5 g, Protein 20 g, SaturatedFat 6.7 g, Sodium 709.6 mg, Sugar 4.4 g