Mexican Breakfast Roll

Method6 steps · about 1 hr

1. 1

   Step 1: Prepare rice according to package directions. Let rice cool.

   Cook rice · 10 minUses 1 (6 ounce) box UNCLE BEN'S® Brown Rice & Quinoa Roasted Red Pepper

2. 2

   Step 2: Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spray with non-stick spray.

3. 3

   Step 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.

   Bake rice crust · 20 minUses 1 (6 ounce) box UNCLE BEN'S® Brown Rice & Quinoa Roasted Red Pepper · ½ cup shredded Mexican blend cheese · 2 eggs, lightly beaten

4. 4

   Step 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 (to taste).

   Uses 6 eggs · salt and pepper to taste

5. 5

   Step 5: Spread refried beans (1 ½ cups) over baked crust. Top with scrambled eggs (6) and salsa (½ cup). Sprinkle with green onions (3) and shredded cheese. Fold the edges over and roll crust over filling.

   Uses 1 ½ cups refried beans · 6 eggs · ½ cup salsa · ½ cup shredded Mexican blend cheese, plus more for garnish · 3 diced green onions

6. 6

   Step 6: Bake until heated through, 15 to 20 minutes. Slice and serve with your favorite Mexican style toppings: sour cream (2 tablespoons), tomatoes (1), avocado, and/or cheese.

   Bake breakfast roll · 20 minUses additional Mexican blend cheese for garnish (optional) · 2 tablespoons sour cream · 1 tomato, chopped · 1 avocado - peeled, pitted and diced