I love making egg dishes for dinner. Our chickens hadn’t been laying for a bit, but now they are in full production again so we are back to having breakfast for dinner! I found this recipe on Betty Crocker and knew I had to try it. We love chorizot- it’s a spicy Mexican sausage that adds tons of flavor to eggs. This recipe was super fast and my family loved it.
Chorizo Breakfast Pie
1 pound 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)
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
1 tablespoon chopped fresh cilantro, optional
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 cooked and onion is tender. Sprinkle about 1/2 the can of black beans into the skillet and 1 cup of cheese and stir together with the chorizo. In a medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with remaining 1 cup cheese and the rest of the black beans.
Bake for 25 to 30 minutes or until knife inserted in center comes out clean.
Cool 5 minutes. Top with chopped cilantro if desired. We served ours with salad, fruit and warmed tortillas.
Make-Ahead Directions: Make as directed up until ready to bake. Cover and refrigerate up to 12 hours. Uncover, and bake as directed.