Chorizo Breakfast Bake

Ingredients

• 1 lb bulk chorizo sausage
• 1 small yellow onion, diced
• 2 cloves garlic, finely chopped
• 1 can (15 oz) black beans, drained, rinsed
• 2 cups shredded Monterey Jack cheese (8 oz)
• ¾ cup Original Bisquick ® mix
• 1½ cups milk
• 3 eggs
• 1 tablespoon chopped fresh cilantro

Instructions

1. 1Preheat the oven to 400°F.
2. 2Place a 10-inch cast-iron or ovenproof skillet over medium-high heat. Add the bulk chorizo, diced yellow onion, and chopped garlic. Cook for 5 to 7 minutes, stirring occasionally, until the sausage browns and the onion softens. Drain any excess fat.
3. 3Set aside 3/4 cup of the black beans. Stir the remaining beans and 1 cup of the Monterey Jack cheese into the cooked sausage mixture in the skillet.
4. 4Whisk the baking mix, milk, and eggs together in a medium bowl until smooth. Pour this batter evenly over the sausage mixture. Sprinkle the reserved black beans and the remaining 1 cup of cheese over the top.
5. 5Bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean. Let the dish cool for 5 minutes before topping with chopped fresh cilantro. Slice into wedges to serve.
6. 6Add a seeded and chopped jalapeño pepper to the skillet while cooking the onion and chorizo if you prefer extra heat.
7. 7Assemble the casserole through the batter addition, cover, and refrigerate for up to 12 hours if preparing ahead of time. Bake as directed, adding a few extra minutes to the cooking time.

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