Mexican Chorizo Breakfast Bake (With Make-Ahead Directions)

• bulk chorizo sausage↗1 lb
• small yellow onion↗1

  diced

• garlic cloves↗2

  finely chopped

• black beans↗1 can

  drained, rinsed

• shredded monterey jack cheese2 cups

  (8 oz)

• Bisquick3⁄4 cup
• milk↗1 1⁄2 cups
• eggs↗3
• chopped fresh cilantro1 tablespoon
• sliced fresh avocado, chopped fresh tomato, salsa, hot sauce, lime wedges, if desired

Step-by-step instructions

1. 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. 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. 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. 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. 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.