Impossibly Easy Mexican Chorizo Breakfast Bake With Make Ahead Directions Recipe

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

Preparation

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.

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