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Mexican Breakfast Roll

Rated as 5 out of 5 Stars

"Eggs, refried beans, and salsa wrapped in a cheesy rice crust -perfect for a yummy breakfast."
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Ingredients

55 m servings 610 cals
Original recipe yields 4 servings

Directions

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  1. Prepare rice according to package directions. Let rice cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spray with non-stick spray.
  3. Mix cooled rice with 1/2 cup of Mexican cheese blend and 2 eggs. Stir until combined. Spread into a thin rectangle on parchment paper. Bake in preheated oven for 20 minutes.
  4. Beat remaining 6 eggs. Place non-stick skillet over medium heat and pour eggs into pan. Soft scramble eggs; remove from heat and season with salt and pepper.
  5. Spread refried beans over baked crust. Top with scrambled eggs and salsa. Sprinkle with green onions and shredded cheese. Fold the edges over and roll crust over filling.
  6. Bake until heated through, 15 to 20 minutes. Slice and serve with your favorite Mexican style toppings: sour cream, tomatoes, avocado, and/or cheese.

Nutrition Facts


Per Serving: 610 calories; 31 g fat; 56.2 g carbohydrates; 29 g protein; 325 mg cholesterol; 1217 mg sodium. Full nutrition

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Reviews

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This recipe does take some time to make, I made this the night before, then finished baking in the oven for breakfast the next morning. I loved the flavor of the UNCLE BEN'S® Brown Rice & Quino...