Impossibly Easy Mexican Chorizo Breakfast Bake
by Betty Crocker
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)
3/4cup Original Bisquick™ mix
1 1/2 cups milk
1 tablespoon chopped fresh cilantro
Sliced fresh avocado, chopped fresh tomato, salsa, hot sauce, lime wedges, if desired
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.
13 de mayo de 2016
Posted by Brenda A. Ysaguirre at 4:30