Mexican Breakfast Roll

Name: Mexican Breakfast Roll
Ingredients: Crust:; 1 (6 ounce) box UNCLE BEN'S(R) Brown Rice & Quinoa Roasted Red Pepper; 1/2 cup shredded Mexican blend cheese; 2 eggs, lightly beaten; Filling:; 1 1/2 cups refried beans; 6 eggs; salt and pepper to taste; 1/2 cup salsa; 1/2 cup shredded Mexican blend cheese, plus more for garnish; 3 diced green onions; Toppings:; 2 tablespoons sour cream; 1 tomato, chopped; 1 avocado - peeled, pitted and diced

15 ingredients

6 steps

Ingredients

Crust:
1 (6 ounce) box UNCLE BEN'S(R) Brown Rice & Quinoa Roasted Red Pepper
1/2 cup shredded Mexican blend cheese
2 eggs, lightly beaten
Filling:
1 1/2 cups refried beans
6 eggs
salt and pepper to taste
1/2 cup salsa
1/2 cup shredded Mexican blend cheese, plus more for garnish
3 diced green onions
Toppings:
2 tablespoons sour cream
1 tomato, chopped
1 avocado - peeled, pitted and diced

Directions

1

Prepare rice according to package directions. Let rice cool.
2

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spray with non-stick spray.
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.
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.
5

Spread refried beans over baked crust. Top with scrambled eggs and salsa. Sprinkle with green onions and shredded cheese. Fold the edges over and roll crust over filling.
6

Bake until heated through, 15 to 20 minutes. Slice and serve with your favorite Mexican style toppings: sour cream, tomatoes, avocado, and/or cheese.