Mexican Breakfast Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a very easy and tasty Mexican Recipe I came up with. This is a great way to use leftover Spanish Rice! Ingredients:
2 cups cooked spanish rice |
1 (16 ounce) can refried beans |
4 ounces taco sauce |
5 eggs, beaten |
1 cup finely chopped onion |
1 cup finely chopped roma tomato |
1 1/2 cups shredded cheddar cheese |
salt and pepper |
Directions:
1. Spray with Pam 8 X 8 baking dish.
2. Spread Refried Beans on bottom of dish.
3. Spread Spanish Rice on top of beans.
4. Top with 4 oz of Taco Sauce (I used Ole El Paso Medium).
5. Beat 5 eggs and pour over mixture.
6. Top with chopped onions.
7. Top with chopped tomatoes.
8. Top with shredded cheese.
9. Salt and pepper to taste.
10. Bake uncovered at 350 degrees (I used convection baking).
11. Remove from oven and cover with aluminum foil.
12. Place back in over and cook for 25 more minutes, or until knife comes out clean from center of dish.
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