Impossibly Easy Mexican Chorizo Breakfast Bake

Hello everybody, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Impossibly Easy Mexican Chorizo Breakfast Bake. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Impossibly Easy Mexican Chorizo Breakfast Bake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Impossibly Easy Mexican Chorizo Breakfast Bake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Impossibly Easy Mexican Chorizo Breakfast Bake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Impossibly Easy Mexican Chorizo Breakfast Bake estimated approx 30 minutes.

To get started with this particular recipe, we must first prepare a few components. You can cook Impossibly Easy Mexican Chorizo Breakfast Bake using 10 ingredients and 6 steps. Here is how you can achieve it.

I put hot salsa, shredded cheese and sour cream on top of this. We ate it for dinner. Very good.

Ingredients and spices that need to be Get to make Impossibly Easy Mexican Chorizo Breakfast Bake:

1. 1 pound chorizo sausage, casing removed
2. 1 yellow onion diced
3. 2 cloves garlic, finely minced
4. 1 can 10-15 ounces black beans, drained, rinsed
5. 2 cups shredded Monterey Jack cheese or cheese of your choice
6. 3/4 cup Original Bisquick mix
7. 1 1/2 cups milk
8. 3 eggs
9. 1 tablespoon chopped fresh cilantro
10. Toppings of your choice. Tomatoes, salsa, hot sauce, lime, avocado, sour cream

Instructions to make to make Impossibly Easy Mexican Chorizo Breakfast Bake

1. Heat oven to 400 degrees Fahrenheit.
2. In a 10” cast iron or oven proof skillet, cook chorizo, onion, and garlic over medium high heat until onion is tender and chorizo is no longer pink. Drain if needed.
3. Reserve 1/2 of the black beans and stir the remaining into chorizo mixture in skillet along with 1 cup of cheese.
4. In a medium bowl, stir Bisquick mix, milk, and eggs. Pour over mixture in skillet. Top with remaining beans and cheese.
5. Bake 25-30 minutes or until knife inserted in center comes out clean. Top with cilantro. Serve with any toppings.
6. This can be made ahead of time. Make as directed thru step 3. Cover and refrigerate up to 12 hours. Uncover and bake as directed.

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