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Spanish-Style Breakfast Bake

 Spanish-Style Breakfast Bake
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.
12 ServingsPrep: 15 min. Bake: 55 min.


  • 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


  • 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.

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Spanish-Style Breakfast Bake (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.