Mexican Chorizo Breakfast Skillet Bake

If there is one kind of sausage we seem to have a lot of in our house, it’s got to be Chorizo. Fortunately for us, we live in a community that sprang from an agriculture based economy. In California today, agriculture communities are often Mexican or Portuguese communities.

For us, it means some of the best Latin Markets with real Chorizo, not that orange stuff in plastic tubes you find at the super markets. When we buy chorizo, it’s in bulk – 10 or 15 pounds at a time. Then we package it up in half-pound packages and freeze it. The nice thing about half-pound packages is that I can thaw what I need. Tacos, half a pound mixed with ground beef. Skillet breakfast, a full pound. Use a little, use a lot. Just make sure we have our freezer packed all the time.

I love breakfast in the springtime. Maybe it’s the influence of Mother Nature – her colors seem to be everything. Bright, fresh and exciting. We like to sit outside this time of year.

So inviting. Often butterflies or humming birds or both join us in the yard. It’s moments like this that I want to linger just a bit longer. For in those moments I can hear God whispering to my heart.

Mexican Chorizo Breakfast Skillet Bake
1 lb Chorizo
1/2 Yellow Onion
2 Garlic Cloves
1 can (15 oz) Black Beans, drained, rinsed
2 cups shredded Monterey Jack Cheese
3/4 cup Bisquick Mix
1-1/2 cups Milk
3 Eggs
Cilantro, garnish
Handful Grape Tomatoes, garnish
1 Lime, garnish
1 Avocado, garnish

Heat oven to 400 degrees.

In a 10-inch cast iron skillet, cook chorizo, crumbling as it browns.

While the chorizo cooks, dice onion and mince garlic, set aside. Drain and rinse black beans, set aside.

Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese.

Add onions and garlic, stir to blend, then spread out evenly in the skillet. Let simmer.

In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.

While the skillet bakes, chop cilantro and tomatoes, set aside. Slice lime into rounds, cut each round in half and set aside.

Remove skillet from oven, let rest for 5 minutes. Peel and slice avocado, arrange on top of the skillet bake. Garnish with tomatoes, cilantro and lime wheels.

Slice and serve. Great with Skillet Potatoes.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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