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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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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
5 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • 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; protein 32.9g; carbohydrates 31.1g; fat 37.7g; cholesterol 205.7mg; sodium 1929.8mg. Full Nutrition
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