Mexican Chorizo Breakfast Bake recipe
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Ingredients
- 1 pound chorizo sausage 3 cloves garlic, minced 1 small yellow onion, chopped 1 small fresh red chile pepper, finely chopped salt and ground black pepper to taste 1 teaspoon chili powder 1 (8 ounce) can chopped green chiles 1 (15 ounce) can black beans, rinsed and drained, divided 2 cups shredded Mexican cheese blend, divided 3 eggs 1 ½ cups milk ¾ cup baking mix (such as Bisquick ®) 2 tablespoons chopped fresh cilantro
Nutrition Info
- 591.2 caloriescarbohydrate: 31.1 gcholesterol: 205.7 mgfat: 37.7 gfiber: 6.1 gprotein: 32.9 gsaturatedFat: 12.3 gservingSize: -sodium: 1929.8 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Mexican Chorizo Breakfast Bake
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Heat a 10-inch cast iron or oven-safe skillet over medium-high heat. Cook and stir chorizo, garlic, onion, and red chile in the hot skillet until chorizo is browned and crumbly, 5 to 7 minutes. Add salt and pepper to taste. Stir in chili powder, followed by green chiles and 1/2 of the black beans. Stir in 1 cup Mexican cheese blend.
Mix eggs, milk, and baking mix together in a medium bowl. Pour into the skillet. Top with remaining beans and Mexican cheese. Sprinkle cilantro on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool, at least 5 minutes.