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Breakfast For Dinner

Daniel Peel

"This is a dish my mother used to make when I was a kid. It's great and when I made this for my ex-wife, she fell in love with it... and it's requested all the time."
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45 m servings 622 cals
Original recipe yields 1 servings (1 serving)

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  • Prep

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  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon into small pieces.
  3. Heat oil in a skillet over medium heat; cook and stir eggs until set, about 5 minutes. Season scrambled eggs with salt and pepper.
  4. Layer rice, eggs, and bacon in a bowl; top generously with cinnamon sugar.


  • Cook's Note:
  • You can buy pre-made cinnamon sugar or make your own: 1 part cinnamon to 3 parts white sugar.

Nutrition Facts

Per Serving: 622 calories; 22.6 g fat; 76 g carbohydrates; 25.8 g protein; 392 mg cholesterol; 723 mg sodium. Full nutrition

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We were a little unsure about pairing cinnamon sugar with eggs, but this actually works. The only thing I think we will do different next time is mix the cinnamon sugar into the rice, making a "...

As strange as this might sound or look it's actually quite good.