MEXICAN CHORIZO BREAKFAST BAKE (WITH MAKE-AHEAD DIRECTIONS)

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

Provided by Bonnie G 2

Time 1h20m

Yield 1 Skillet, 6 serving(s)

Number Of Ingredients 10

1 lb bulk chorizo sausage
1 small yellow onion, diced
2 garlic cloves, finely chopped
1 (15 ounce) can black beans, drained, rinsed
2 cups shredded monterey jack cheese (8 oz)
3/4 cup Bisquick
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.
5Make-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 702.1, Fat 47.8, SaturatedFat 20.9, Cholesterol 202, Sodium 1365.7, Carbohydrate 28.4, Fiber 5, Sugar 2.6, Protein 38.6