Mexican Breakfast Roll

Ingredients

• Servings: 4
• crust:
• 1 (6 ounce) box uncle ben's® 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• prepare rice according to package directions. let rice cool.
• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper; spray with non-stick spray.
• 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.
• 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.
• 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.
• bake until heated through, 15 to 20 minutes. slice and serve with your favorite mexican style toppings: sour cream, tomatoes, avocado, and/or cheese.