Bisquick breakfast casserole is a delicious, impossibly easy egg bake with chorizo + cheese. Make our recipe for a hearty brunch or dinner!
– Ground chorizo – Bell pepper – Mild Rotel tomatoes – Hash brown potatoes – Mexican blend cheese – All-purpose baking mix
Prepare a 3-quart baking dish by spraying with non-stick cooking spray. Set aside. Preheat oven to 400ºF.
In a large skillet over medium-high heat, cook ground chorizo for 7-8 minutes, until browned. Drain fat from pan, then transfer the chorizo back to the oven-safe skillet.
To the cooked chorizo, add bell pepper, drained Rotel, hash browns, shredded cheese, and green onions to the casserole dish and mix together.
In a medium mixing bowl, whisk together eggs and milk until well-blended. Stir in the Bisquick until mixed. Pour over the chorizo vegetable mixture.
Top with 1 cup of shredded cheese. Bake at 400ºF for 30-35 minutes, until the top of the casserole, is puffy and golden and a knife interested into the center comes out clean.
Let cool for at least 10 minutes before serving. Garnish with remaining 1/4 cup of green onions and chopped tomato (optional) before serving.
For the best meltability and flavor, shred a block of cheese yourself. Colby Jack, Monterey Jack, and Pepper Jack are good substitutes.