Mexican Chorizo Breakfast Bake With Make Ahead Directions Recipes

IMPOSSIBLY EASY MEXICAN CHORIZO BREAKFAST BAKE (WITH MAKE-AHEAD DIRECTIONS)

Steps:

• 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.

MEXICAN CHORIZO BREAKFAST BAKE (WITH MAKE-AHEAD DIRECTIONS)

Steps:

• 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.
• 5Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.

MAKE-AHEAD SWEET POTATO AND CHORIZO BREAKFAST BURRITOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
• Roast in the preheated oven until soft, about 25 minutes.
• Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
• Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.
• Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.
• Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

MEXICAN BREAKFAST BAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit. In large saucepot on medium-high, heat oil. Add onion, garlic, pepper, and potato. Sauté for 5 minutes. Add tomatoes, beans, cumin, chile powder and paprika. Cover and cook for 20 minutes, until potatoes soften.
• Mist 4 16-oz ramekins with cooking spray. Place 1 cup vegetable mixture into each ramekin and spread outside edges, making a well in the center. Carefully crack 1 egg in center well of each ramekin.
• Bake for 5 minutes, until eggs are set; remove from oven. Set oven to broil on high. Add ramekins back to oven and broil for 5 minutes, until eggs are soft set (for firmer eggs, broil 5 more minutes). Remove from oven and sprinkle each dish with 1 tbsp cilantro, 1/4 oz cheese and 2 or 3 slices avocado. Serve immediately.

HOMINY AND CHORIZO BAKE

Steps:

• Preheat the oven to 350°F.
• Grease a 9-inch glass baking dish.
• In a large bowl combine the hominy, eggs, chorizo, cheese, onion and chilies if desired.
• Pour into the prepared dish.
• Bake for 30 to 35 minutes or until set.
• Let stand for 5 minutes before serving.