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 calories
carbohydrate: 31.1 g
cholesterol: 205.7 mg
fat: 37.7 g
fiber: 6.1 g
protein: 32.9 g
saturatedFat: 12.3 g
servingSize: -
sodium: 1929.8 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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