Mexican Chorizo Breakfast Bake
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Description
Mexican chorizo breakfast casserole in a skillet. Serve with sliced avocado, fresh tomato, salsa, hot sauce, guacamole, and lime wedges on the side for toppings.
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
Directions
- 1. Preheat the oven to 400 degrees F (200 degrees C).
- 2. 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.
- 3. 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.
- 4. 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.
Nutrition Facts
serving: 6 servings
calories: 591.2 kcal
carbohydrates: 31.1 g
protein: 32.9 g
saturated fat: 12.3 g
cholesterol: 205.7 mg
sodium: 1929.8 mg
fiber: 6.1 g
sugar: 5.2 g
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