Spanish-Style Breakfast Bake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Where I live in Texas, there are a lot of Mexican and Spanish influences in the local cooking. This interesting combination of rice, chili sauce, eggs and green peppers really adds some punch to your breakfast. Ingredients:
4 cups cooked long grain rice |
2 cups (8 ounces) shredded cheddar cheese, divided |
12 bacon strips, cooked and crumbled, divided |
1 can (15 ounces) tomato sauce |
1/2 cup bottled chili sauce |
12 eggs |
12 thinly sliced green pepper rings |
Directions:
1. In a large bowl, combine the 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. baking dish.
2. Using the back of a spoon, make twelve 2-in. wells in the rice mixture. Cover and bake at 350° for 25 minutes.
3. Remove from the oven; break an egg into each well. Press a green pepper ring around each egg.
4. 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. Yield: 12 servings.
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