Mexican Chorizo Breakfast Pie 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 CASSEROLE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom with bread slices.
• Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.
• Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.
• Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.
• Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.

SPICY SHEPHERD'S PIE WITH CHORIZO

Steps:

• Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
• Meanwhile, heat the olive oil in a large ovenproof skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until slightly browned, about 5 minutes. Add the beef and cook, breaking it up, until browned, about 5 minutes. Add all but 1 tablespoon of the scallions to the skillet along with the corn, poblano, tomato paste, cumin, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are slightly softened, about 5 more minutes. Add the tomatoes and chicken broth. Bring to a simmer, then reduce the heat to medium low; cook, stirring occasionally, until slightly thickened, about 10 minutes.
• Drain the potatoes and let cool slightly. Return to the pot, add the sour cream and butter and mash well. Stir in the cheese and season with salt and pepper. Dollop the mashed potatoes on top of the meat mixture in the skillet, then spread with the back of a spoon. Transfer the skillet to the oven. Bake until bubbling around the edges and the topping is browned in spots, 25 to 30 minutes. Let rest 10 minutes, then sprinkle with the reserved scallions before serving.

CHORIZO MEXICAN BREAKFAST PIZZAS

Steps:

• Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat 4 to 5 minutes or until brown; drain.
• On 1 large or 2 small cookie sheets, place flatbreads. Spread each with 2 tablespoons salsa. Top each with half the chorizo, beans, tomatoes, corn and Cheddar cheese.
• Bake about 8 minutes or until cheese is melted. Sprinkle each with half the cilantro and cotija cheese; cut into wedges. Serve immediately.

CHORIZO BREAKFAST BURRITOS

Steps:

• Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
• Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
• Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!