2 Tbsp Heavenly Butter olive oil
1/2 large yellow onion, thinly sliced
2 Tbsp Heavenly Traditional balsamic
1 Tbsp Heavenly Garlic olive oil
1 cup fresh spinach, stems removed, coarsely chopped
1 pound chorizo sausage
1/3 cup diced red pepper
2 Tbsp Heavenly Baklouti Green Chili olive oil
3/4 cup of canned, rinsed black beans
1 cup crumbled feta cheese (or shredded cheddar)

1/2 cup Bisquick baking mix
1 cup milk
4 large eggs, beaten

3 Roma tomatoes, diced
1 large avocado, diced
2 tsp fresh lime juice
Dollop of light sour cream (optional)

In a large skillet combine Butter olive oil and sliced onion.
Cook and stir onions over low heat until soft and light brown.
Add balsamic and increase to medium high heat.
Bring to a boil and continue stirring until most of the liquid is reduced.
Set aside.
In same skillet lightly wilt fresh spinach in Garlic olive oil.
Set spinach aside.
Add Baklouti Green Chili olive oil in same skillet and sauté red pepper until soft.
Add chorizo sausage and crumble into small pieces.
Brown sausage, remove from heat and drain on paper towel lined plate.
Set aside to cool.
Whisk eggs, Bisquick and milk in mixing bowl.
Lightly grease 9×13 casserole dish.
Spoon chorizo mixture evenly into dish, layering beans, onion mixture and spinach.
Pour Bisquick batter over onion mixture.
Sprinkle cheese evenly over top.
Bake at 400 degrees for 25 minutes or until knife inserted in center comes out clean.
Let cool 5 minutes and cut into squares to serve.
Mix tomatoes, avocado and lime juice.
Serve alongside egg squares and top with sour cream.