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

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Toppings:

Directions

Instructions Checklist
  • Prepare rice according to package directions. Let rice cool.

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  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spray with non-stick spray.

  • 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.

  • 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.

  • 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.

  • 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

610 calories; protein 29g 58% DV; carbohydrates 56.2g 18% DV; fat 31g 48% DV; cholesterol 325.3mg 108% DV; sodium 1216.6mg 49% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/04/2015
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 & Quinoa Roasted Red Pepper! Read More