Impossibly Easy Mexican Chorizo Breakfast Bake (With Make-Ahead Directions)

Directions

1. 1
   Heat oven to 400F. 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.
2. 2
   Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese.
3. 3
   In medium bowl, stir Bisquick mix, milk and eggs until blended.
4. 4
   Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.
5. 5
   Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with chopped cilantro.
6. 6
   Serve with remaining ingredients.
7. 7
   Make-Ahead Directions: Make as directed through step
8. 8
   Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.