Impossibly Easy Mexican Chorizo Breakfast Bake With Make Ahead Directions Food

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.

MAKE-AHEAD BREAKFAST BURRITOS

Steps:

• In 10-inch skillet, cook pork sausage over medium-high heat until no longer pink; drain. Stir in green onions. Remove from skillet; set aside.
• In large bowl, beat eggs until well blended. Wipe skillet clean with paper towels. In same skillet, melt butter. Add eggs; cook, stirring frequently, until scrambled and set. Add sausage and onions; mix gently.
• Heat tortillas as directed on package. Spoon sausage evenly onto each tortilla. Sprinkle each with 2 tablespoons cheese. Fold in sides of each tortilla; roll up to make burritos. Place in freezer container with waxed paper between layers. Freeze 8 hours or overnight.
• Night before use, place burritos in refrigerator to thaw. Next morning, heat oven to 350°F. Wrap each burrito in foil; place on cookie sheet. Bake 10 to 15 minutes or until hot. Serve with salsa and sour cream.

IMPOSSIBLY EASY BREAKFAST BAKE (CROWD SIZE)

Steps:

• Heat oven to 400 degrees F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
• Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
• Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

IMPOSSIBLY EASY BANANA BREAD COFFEE CAKE (WITH MAKE-AHEAD DIRECTIONS)

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
• In large bowl, stir mashed bananas, granulated sugar, milk, oil, cinnamon and eggs. Stir in 2 2/3 cups Bisquick mix and 3/4 cup walnuts; fold in banana slices. Pour mixture into pan.
• In medium bowl, mix Streusel ingredients, cutting in butter with pastry blender or fork until crumbly. Sprinkle over mixture in pan.
• Bake 30 to 36 minutes or until knife inserted in center comes out clean. Cut into 4 rows by 3 rows. Drizzle with maple syrup just before serving.
• 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

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a 10-inch cast iron or oven-safe skillet over medium-high heat. Cook and stir chorizo, garlic, onion, and red chile in the hot skillet until chorizo is browned and crumbly, 5 to 7 minutes. Add salt and pepper to taste. Stir in chili powder, followed by green chiles and 1/2 of the black beans. Stir in 1 cup Mexican cheese blend.
• Mix eggs, milk, and baking mix together in a medium bowl. Pour into the skillet. Top with remaining beans and Mexican cheese. Sprinkle cilantro on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool, at least 5 minutes.

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.

CHORIZO BAKE

Steps:

• Preheat oven to 375ºF (190ºC).
• In skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden.
• Meanwhile, in bowl, beat together cream cheese, cornmeal and sugar until smooth.
• Beat in eggs, 1 at a time, beating until smooth after each addition.
• Stir in corn, 1 cup of the cheese, onions, jalapeno pepper, oregano, salt and pepper.
• Pour half of the egg mixture into greased 8-cup (2 L) casserole.
• Cover with three-quarters of the sausage.
• Pour remaining egg mixture over top.
• Sprinkle with remaining sausage and cheese.
• Bake in oven for about 30 minutes or until light golden and set.
• Let cool for 5 minutes.

CHORIZO AND REFRIED BEAN EMPANADAS

Steps:

• To make dough, in medium bowl, stir together flour, sugar and salt. Using fingers, cut in butter until mixture is crumbly. Add egg; stir until dough comes together.
• Place dough on work surface; shape dough into thick disk. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour.
• While dough is chilling, in 10-inch skillet, cook and mash chorizo over low heat 6 to 8 minutes or until it begins to brown. Add frijoles de la olla with the liquid; cook over medium heat. While beans are boiling, mash with potato masher. Continue to cook until beans form a thick paste, about 10 minutes.
• To assemble and bake empanadas, heat oven to 350°F. On lightly floured work surface, roll out chilled dough with rolling pin until about 1/8 inch thick. Cut out disks with bowl or cookie cutter 3 to 4 inches round.
• Place 2 tablespoons bean mixture on 1 half of 1 dough disk. Fold dough over to cover filling; seal edge by pressing down with fork. (This also makes for a pretty pattern when baked.) Repeat with remaining dough and filling. Pierce top of each empanada with fork to allow steam to escape during baking. (See Tip about freezing unbaked empanadas.)
• Spray large cookie sheet with cooking spray. Arrange fresh or frozen empanadas on cookie sheet.
• Bake on middle rack in oven 15 to 20 minutes or until golden brown. If after 15 minutes, bottoms of empanadas are starting to brown, move cookie sheet to top oven rack and continue to bake for last 5 minutes.
• Serve empanadas warm or at room temperature. Refrigerate any leftover baked empanadas for a few days; reheat in a toaster oven or bake at 350°F for 8 minutes.

IMPOSSIBLY EASY BANANA BREAD COFFEE CAKE (WITH MAKE-AHEAD DIRECTIONS)

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
• In large bowl, stir mashed bananas, granulated sugar, milk, oil, cinnamon and eggs. Stir in 2 2/3 cups Bisquick mix and 3/4 cup walnuts; fold in banana slices. Pour mixture into pan.
• In medium bowl, mix Streusel ingredients, cutting in butter with pastry blender or fork until crumbly. Sprinkle over mixture in pan.
• Bake 30 to 36 minutes or until knife inserted in center comes out clean. Cut into 4 rows by 3 rows. Drizzle with maple syrup just before serving.
• Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.