Impossibly Easy Mexican Chorizo Breakfast Bake

Prep Time 25 min      Total Time 55 min    Servings 6


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


  • 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.