1 cup diced veggies: red onion, green/red/yellow pepper, or a combination
2 cloves garlic, finely chopped
1 can (15 ounces) black beans, drained and rinsed
2 cups shredded Mexican blend cheese
¾ cup Original Bisquick™ mix
1½ cups milk
3 eggs
for serving: chopped cilantro, diced tomato, sour cream and salsa
Method
Heat oven to 400°F. In 10-inch oven safe or cast-iron skillet, cook sausage, vegetables and garlic over medium-high heat until the sausage is no longer pink and the vegetables are tender.
Stir half of the black beans into the sausage mixture along with 1 cup of the cheese.
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.
Bake 25 to 30 minutes or until knife inserted in center comes out clean. Allow to cool 5 minutes before slicing.
To make-ahead: Prepare as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.