Avocado Breakfast Bake
Print Recipe
5 from 7 votes

Avocado Breakfast Bake

It's time for brunch again and this Avocado Breakfast Bake doesn't disappoint! 
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: American
Keyword: avocado, eggs
Method: Bake
Skill Level: Intermediate
Servings: 6
Calories: 690kcal
Author: Marilyn

Ingredients

  • 1 lb bulk chorizo sausage
  • 1 small yellow onion diced
  • 2 cloves garlic finely chopped
  • 1 can 15 oz Progresso™ black beans, drained, rinsed
  • 2 cups shredded Monterey Jack cheese 8 oz
  • 3/4 cup Original Bisquick™ mix
  • 1 1/2 cups milk
  • 3 eggs
  • 1 tablespoon chopped fresh cilantro
  • Sliced fresh avocado chopped fresh tomato, salsa, hot sauce, lime wedges, if desired

Instructions

  • Heat oven to 400°F. In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is no longer pink and onion is tender; drain.
  • Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet 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. Cool 5 minutes. Top with chopped cilantro. Serve with remaining ingredients.

Make-Ahead Directions:

  • Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.

Notes

  • For extra spice, add a seeded chopped jalapeño chile when cooking the onion and chorizo
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Nutrition

Serving: 1g | Calories: 690kcal | Carbohydrates: 30g | Protein: 38g | Fat: 47g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1590mg | Potassium: 0mg | Fiber: 6g | Sugar: 7g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%