Spanish-style Breakfast Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Spanish | Dishes, Oven | 12 | Servings |
INGREDIENTS
| 4 | c | Long-grain rice, cooked |
| 2 | c | Shredded cheddar cheese |
| divided | ||
| 1 | Tomato sauce | |
| 1/2 | c | Bottled chili sauce |
| 12 | Eggs | |
| 12 | Green pepper rings, thinly | |
| sliced | ||
| 12 | Strips bacon, cooked | |
| crumbled and divided |
INSTRUCTIONS
In a bowl, combine rice, 1-1/2 cups cheese, 1/2 cup bacon, tomato sauce and chili sauce. Pat firmly into a greased 13-in. x 9-in. x 2-in. baking dish. Using the back of a spoon, make twelve 2-in. wells in the rice mixture. Cover and bake at 350 for 25 minutes. Remove from the oven; break an egg into each well. Press a green pepper ring around each egg. Cover and bake for another 30-35 minutes or until eggs reach desired doneness. Sprinkle with remaining cheese and bacon; cover and let stand 5-10 minutes or until cheese melts. Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #534 by Daphne <djoyce@sojourn.com> on Mar 22, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 306
Calories From Fat: 149
Total Fat: 16.8g
Cholesterol: 215.6mg
Sodium: 398.6mg
Potassium: 450.3mg
Carbohydrates: 23.4g
Fiber: 3g
Sugar: 4.7g
Protein: 15.8g