Mexican Chorizo Breakfast Bake (With Make-Ahead Directions)

Submitted by Bonnie G #2

"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. Got it from the Betty Crocker Site"

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Yields: 1 Skillet
• Serves: 6

ingredients

• 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

directions

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. 5Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.