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.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

You can use shredded Monterey Jack cheese instead of a Mexican cheese blend.

Nutrition Facts

591 calories; 37.7 g total fat; 206 mg cholesterol; 1930 mg sodium. 31.1 g carbohydrates; 32.9 g protein; Full Nutrition