Mexican Skillet Breakfast Casserole
  • 1 pound ground sausage or chorizo
  • 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
  1. 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.
  2. Stir half of the black beans into the sausage mixture along with 1 cup of the cheese.
  3. 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.
  4. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Allow to cool 5 minutes before slicing.
  5. To make-ahead: Prepare as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.
recipe from Betty Crocker
Recipe by Kitchen Meets Girl at