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Spanish-Style Breakfast Bake Recipe

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.

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Spanish-Style Breakfast Bake Recipe

Prep: 15 min. Bake: 55 min.

Yield: 12 Servings

15 55 70

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

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.
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. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 268 calories, 14 g fat (7 g saturated fat), 238 mg cholesterol, 594 mg sodium, 21 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Spanish-Style Breakfast Bake in Cookin' Up Country Breakfasts Cookbook , p14